Juncai Tu

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

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

An underlying softening mechanism in pale, soft and exudative – Like rabbit meat: The role of reactive oxygen species – Generating systems

Mechanisms of change in gel water-holding capacity of myofibrillar proteins affected by lipid oxidation: The role of protein unfolding and cross-linking