Lingyun Yao

Mushrooms in innovative food products: Challenges and potential opportunities as meat substitutes, snacks and functional beverages

Fabrication of temperature and pH dual-sensitive semi-interpenetrating network hydrogel with enhanced adhesion and antibacterial properties

Identification of novel umami peptides from Boletus edulis and its mechanism via sensory analysis and molecular simulation approaches

Emulsion-based delivery systems for curcumin: Encapsulation and interaction mechanism between debranched starch and curcumin