Xiaowei Lou

Remodeling mechanism of gel network structure of soy protein isolate amyloid fibrils mediated by cellulose nanocrystals

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

Improving the texture and rheological qualities of a plant-based fishball analogue by using konjac glucomannan to enhance crosslinks with soy protein

Changes of metabolite profiles of fish models inoculated with Shewanella baltica during spoilage