Chuan‐Guo Ma

Insight into succinylated modified soy protein isolate-sodium alginate emulsion gels: Structural properties, interactions and quercetin release behavior

A review on food spoilage mechanisms, food borne diseases and commercial aspects of food preservation and processing

Phytosterols in edible oil: Distribution, analysis and variation during processing

Deciphering the characteristics of soybean oleosome-associated protein in maintaining the stability of oleosomes as affected by pH