Binle Zhang

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

Bioengineering in Solid-State Fermentation for next sustainable food bioprocessing

Use ofKluyveromyces marxianusprefermented wheat bran as a source of enzyme mixture to improve dough performance and bread biochemical properties

Hydration, water distribution and microstructure of gluten during freeze thaw process: Role of a high molecular weight dextran produced by Weissella confusa QS813