Wanfeng Hu

A review on food spoilage mechanisms, food borne diseases and commercial aspects of food preservation and processing

Modification mechanism of soybean protein isolate-soluble soy polysaccharide complex by EGCG through covalent and non-covalent interaction: Structural, interfacial, and functional properties

Activation and inactivation mechanisms of polyphenol oxidase during thermal and non-thermal methods of food processing

Inactivation, aggregation, secondary and tertiary structural changes of germin-like protein in Satsuma mandarine with high polyphenol oxidase activity induced by ultrasonic processing