Sisheng Li

Enhancing emulsification properties of pea protein isolate: Impact of heat treatment and soy hull polysaccharides on conformational modification and stability

Plant-based meat: The influence on texture by protein-polysaccharide interactions and processing techniques

Creation of novel animal protein substitutes with potato protein and gellan gum: Control of food texture, color, and shape

Development of novel protein-rich foods: Studies of composite hydrogels formed from potato proteins and gellan gums with different degrees of acylation