Libo Liu

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

Insight into succinylated modified soy protein isolate-sodium alginate emulsion gels: Structural properties, interactions and quercetin release behavior

Impact of non-covalent bound polyphenols on conformational, functional properties and in vitro digestibility of pea protein