Huamao Wei

Study on the regulation of tea polyphenols on the structure and gel properties of myofibrillar protein from Neosalanx taihuensis

Recent Advances in Functional Biopolymer Films with Antimicrobial and Antioxidant Properties for Enhanced Food Packaging

Spoilage mechanism and preservation technologies on the quality of shrimp: An overview

Effect of acetylated distarch adipate on the physicochemical characteristics and structure of shrimp (Penaeus vannamei) myofibrillar protein