Chaogeng Xiao

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

Polysaccharides with antioxidant activity: Extraction, beneficial roles, biological mechanisms, structure-function relationships, and future perspectives: A review

Covalent modification of β-lactoglobulin by (−)-epigallocatechin-3-gallate results in a novel antioxidant molecule

Meat quality traits of four Chinese indigenous chicken breeds and one commercial broiler stock