Shaojun Tian

Emerging mechanistic insights into liposomal stability: Full process management from production and storage to food application

Enhancing beef tallow flavor through enzymatic hydrolysis: Unveiling key aroma precursors and volatile compounds using machine learning

Effect of ultrasound‐assisted extraction on the structure and emulsifying properties of peanut protein isolate

Generation of meat-like flavourings from enzymatic hydrolysates of proteins from Brassica sp.