Bing Cui

Plant-based meat: The influence on texture by protein-polysaccharide interactions and processing techniques

Construction of enzymatic crosslinking beta-lactoglobulin-camellia oil emulsion gels: Microstructural characterization, stability, and curcumin delivery behavior

Properties of soybean protein isolate/curdlan based emulsion gel for fat analogue: Comparison with pork backfat

Functional properties of ovalbumin glycosylated with carboxymethyl cellulose of different substitution degree