Cong Min

Potentially texture-modified food for dysphagia: Gelling, rheological, and water fixation properties of rice starch–soybean protein composite gels in various ratios

Effects of different plant polysaccharides as fat substitutes on the gel properties, microstructure and digestion characteristics of myofibrillar protein

Modification of myofibrillar protein gelation under oxidative stress using combined inulin and glutathione

Textural properties, microstructure and digestibility of mungbean starch–flaxseed protein composite gels