Wanying He

Bio-based smart packaging: Fundamentals and functions in sustainable food systems

Potentially texture-modified food for dysphagia: Gelling, rheological, and water fixation properties of rice starch–soybean protein composite gels in various ratios

A novel method to prepare protein-polysaccharide conjugates with high grafting and low browning: Application in encapsulating curcumin

Intermittent feeding of citrus essential oils as a potential strategy to decrease methane production by reducing microbial adaptation