Chengye Ma

Sustainable and Bio-Based Food Packaging: A Review on Past and Current Design Innovations

Preparation and characterization of antioxidant and antimicrobial packaging films based on chitosan and proanthocyanidins

Pulse proteins: Processing, characterization, functional properties and applications in food and feed

Identification and quantification of valuable plant substances by IR and Raman spectroscopy

Characterization of protein isolates from different Indian chickpea (Cicer arietinum L.) cultivars

Antioxidant and free radical-scavenging activities of chickpea protein hydrolysate (CPH)

Raman spectroscopic study of rice globulin

Study of Thermal Properties of Oat Globulin by Differential Scanning Calorimetry

Incorporated α-amylase and starch in an edible chitosan–procyanidin complex film increased the release amount of procyanidins