Ling Ma

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

Superfine grinding pretreatment enhances emulsifying, gel properties and in vitro digestibility of laccase-treated α-Lactalbumin

Characterization and comparison of α-lactalbumin pre-and post-emulsion