Conggui Chen

Spectroscopic food adulteration detection using machine learning: Current challenges and future prospects

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

Insights into the in vitro digestibility of pork myofibrillar protein with different ionic polysaccharides from the perspective of gel characteristics

Effect of sodium alginate with three molecular weight forms on the water holding capacity of chicken breast myosin gel