Juqing Wu

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

Integrating digital technologies in agriculture for climate change adaptation and mitigation: State of the art and future perspectives

Growth simulation of Pseudomonas fluorescens in pork using hyperspectral imaging

The effect of fat content in food matrix on the structure, rheological properties and digestive properties of protein