Umesh Patil

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

Study on the regulation of tea polyphenols on the structure and gel properties of myofibrillar protein from Neosalanx taihuensis

Ultrasound treated fish myofibrillar protein: Physicochemical properties and its stabilizing effect on shrimp oil-in-water emulsion

Coconut Milk and Coconut Oil: Their Manufacture Associated with Protein Functionality