Zhi YANG

Faculty, University of Hawaii at Manoa
Food science early career researcher, interested in rheology, biopolymer,small-angle X-ray and neutron scattering

[Zhi YANG @minnongda]

Effect of sonication on the physicochemical properties of mussel (Pern... https://t.co/xqVkfJB6Jp

[Zhi YANG @minnongda]

Ultrasonication improved myofibrillar protein-stabilized emulsions: Oi… https://t.co/IZVukl2tE7

[Zhi YANG @minnongda]

Effect of pH-shifting combined with heat or ultrasonication treatment … https://t.co/sjWnIYIhpG

[Zhi YANG @minnongda]

Impact of various physical treatments on physicochemical and microstru... https://t.co/bq6ytKQUcy

[Zhi YANG @minnongda]

Effect of oscillating magnetic field-assisted supercooling on the micr… https://t.co/0arjdyNm2A

[Zhi YANG @minnongda]

Harnessing deep learning to quantify microstructural complexity in confocal images of plant protein gels - Yang - 2026 - Food Biomacromolecules - Wiley Online Library https://t.co/Qs9xBreJNP

[Zhi YANG @minnongda]

Deep Learning-Based Supervised and Semisupervised Segmentation of Confocal and SEM Micrographs for Microstructural Characterization of Plant Protein Gels https://t.co/BfhEFY68mZ

[Zhi YANG @minnongda]

Probing multiscale structure of plant protein-based food system: Appli... https://t.co/W1QC5yL1gl

[Zhi YANG @minnongda]

Oscillating magnetic field-assisted supercooling preserves the microst… https://t.co/6dNZXd57si

[Zhi YANG @minnongda]

Structure-aware segmentation of protein network confocal micrographs v… https://t.co/LR7XkTcl1d

[Zhi YANG @minnongda]

Modulating structure and gelation properties of mung bean protein via … https://t.co/GeKDwR3oI3

[Zhi YANG @minnongda]

From pixels to physics: A benchmark study of deep learning models for … https://t.co/vQtcocHaR5

[Zhi YANG @minnongda]

Enhancing 3D-printed faba bean protein emulsions: The role of physical... https://t.co/gKZWIcEIOe

[Zhi YANG @minnongda]

Modulating linear and nonlinear viscoelasticity of whey protein isolat… https://t.co/koKa88yeYY

[Zhi YANG @minnongda]

Interpretable microstructure-informed machine learning for predicting … https://t.co/3ZDAzCmiTL

[Zhi YANG @minnongda]

Glad to share our work finally published https://t.co/C71vrL4Bgg

[Zhi YANG @minnongda]

Very happy to share a recent publication on quinoa protein gelation
https://t.co/e79YBjSkpp

[Zhi YANG @minnongda]

Structural Reorganization of Noncellulosic Polymers Observed In Situ during Dilute Acid Pretreatment by Small-Angle Neutron Scattering https://t.co/0uApUO0NUq
SANS may find important applications in postharvest and food technology. @ORNL @Massey_Research @neutronsandfood

[Zhi YANG @minnongda]

https://t.co/gvgW6n6PnU

[Zhi YANG @minnongda]

Impact of High Hydrostatic Pressure on the Gelation Behavior and Microstructure of Quinoa Protein Isolate Dispersions https://t.co/mrvjn41jdf