Thuan‐Chew Tan

Pulsed electric field technology in vegetable and fruit juice processing: A review

Insight into succinylated modified soy protein isolate-sodium alginate emulsion gels: Structural properties, interactions and quercetin release behavior

Effects of Fermentation on the Quality, Structure, and Nonnutritive Contents of Lentil (Lens culinaris) Proteins

Comparative assessment of dynamic oscillatory measurements on network development and mechanical spectra of gelatine or gellan in maize starch–egg white composite gels