Congnan Cen

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

Construction of enzymatic crosslinking beta-lactoglobulin-camellia oil emulsion gels: Microstructural characterization, stability, and curcumin delivery behavior

Ultrasonic pre-treatment modifies the pH-dependent molecular interactions between β-lactoglobulin and dietary phenolics: Conformational structures and interfacial properties