一、论文
[1] Yang H, Chen L, Tang H, et al. Tenderness improvement of reduced-fat and reduced-salt meat gels as affected by high pressure treating time[J]. Innovative Food Science & Emerging Technologies, 2021(2): 102687. DOI: 10.1016/j.ifset.2021.102687.
[2] Yang H, Tao F, Cao G, et al. Stability improvement of reduced-fat reduced-salt meat batter through modulation of secondary and tertiary protein structures by means of high pressure processing[J]. Meat Science, 2021, 176: 108439. DOI: 10.1016/j.meatsci.2021.108439.
[3] Yang H, Wang H F, et al. Repurposing fish waste into gelatin as a potential alternative for mammalian sources: A review[J]. Comprehensive Reviews in Food Science and Food Safety, 2022, 21(2). DOI: 10.1111/1541-4337.12920.
[4] Wang H, Yang H, Wang P, … Shen Q. Insight into the effect of ultrasound treatment on the rheological properties of myofibrillar proteins based on the changes in their tertiary structure[J]. Food Research International, 2022, 157: 111136.
[5] Wang H, Yang H, Chen X, Shen Q. Structural basis for high-intensity ultrasound treatment in rheology of myofibrillar protein extracted from White Croaker in relation to their solubility[J]. LWT, 2022, 156: 112979.
[6] Wang H, Yang Z, Yang H, … Shen Q. Comparative study on the rheological properties of myofibrillar proteins from different kinds of meat[J]. LWT, 2022, 153: 112458.
[7] Jin D, et al. A study of the effect of hypothyroidism during pregnancy on human milk quality based on rheological properties[J]. Journal of Dairy Science, 2023, 107(6): 3400-3412.
[8] Jin D, Qu Y, Lu W, et al. A study on the synergistic interaction of pea protein isolate and whey protein isolate for enhancing the stability and quality of krill oil emulsion[J]. Food Hydrocolloids, 2024, 157.
[9] Tao Y, Wang Q, Xiao M, ... Wang H, Shen Q. Gestational diabetes mellitus-induced milk fat globule membrane protein changes of human mature milk based on tandem mass tag proteomic analysis[J]. Journal of Dairy Science, 2024, 107: 10340-10351.
[10] Yang H, Qu Y, Su Y, ... Wang H, Shen Q. Uncovering the chemical bonding basis for ultrasound treatment-induced improvement in the molecular flexibility of myofibrillar proteins from low-salt meat batters with added methylcellulose[J]. LWT, 2024, 203: 116408.
[11] Yang H, Chen Z, Wang H, ... Shen Q. Uncovering the rheological properties basis for freeze drying treatment-induced improvement in the solubility of myofibrillar proteins[J]. Current Research in Food Science, 2024, 8: 100651.
[12] Yang H, Wang H, Xu F, … Shen Q. Composition, structure, and function of milk fat globules: thermal and non-thermal processing effects and their implication in infant nutrition requirements[J]. Comprehensive Reviews in Food Science and Food Safety, 2025, 24(5): e70294.
[13] Yang H, Xu F, Wang H, … Shen Q. Structural and morphological optimization of low-salt myofibrillar proteins aggregates by ultrasound treatment: modulation of thermal aggregation behavior[J]. Food Chemistry, 2025, 495(2): 146503.
[14] Wang H, Cheng L, Yang H, … Yang Z. Effect of pH-shifting combined with heat or ultrasonication treatment on physicochemical properties of quinoa protein isolates (QPI) dispersions[J]. International Journal of Biological Macromolecules, 2025, 310: 143321.
[15] Wang H, Yang Z, Liao J, ... Shen Q. Ultrasonication improved myofibrillar protein-stabilized emulsions: Oil/water interface adsorption behavior and rheological behavior[J]. International Journal of Biological Macromolecules, 2025, 308: 142390.
二、标准
(1) 超市猪肉经营管理规范，T/ZS 0180-2021，浙江省产品与工程标准化协会，2021-02-22（起草人：杨慧娟、刘步瑜、李占明、沈清、陈星、孙建明、曹广添、陶菲、卞欢、代兵、洪诗婷、张楠、陈杰）
(2) 猪肉冷库贮存管理规范，T/ZS 0183-2021，浙江省产品与工程标准化协会，2021-02-22（起草人：杨慧娟、沈清、李占明、陈星、孙建明、廖杰、杨彩梅、陶菲、刘步瑜、卞欢、吴佳辉、张巧、张婷婷）
三、著作
(1) 界面蛋白膜功能特性数据库系统软件V1.0，2020SR0425435，原始取得，全部权利，2020-05-09（著作权人：中国计量大学；杨慧娟；陶菲；曹广添；李巍霞；杨芸芸）
(2) 动物蛋白质结构与功能特性数据库系统软件V1.0，2020SR0425448，原始取得，全部权利，2020-02-25（著作权人：中国计量大学；杨慧娟；陶菲；曹广添；李巍霞；杨芸芸）
(3) 《项目特性与标准化管理方法》主编。
(4) 《食品溯源原理与技术、食品标准化》等副主编。
