Qiwei Du

Effects of different plant polysaccharides as fat substitutes on the gel properties, microstructure and digestion characteristics of myofibrillar protein

Effect of polysaccharide concentration on heat-induced Tremella fuciformis polysaccharide-soy protein isolation gels: Gel properties and interactions

Heat stability and rheology of high-calorie whey protein emulsion: Effects of calcium ions

Recent progress in biological activities and health benefits of konjac glucomannan and its derivatives