Xuanting Liu

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

Network structure of response to freeze-thaw cycles in egg white protein gels filled with emulsion: Digestive kinetics regulated by the state of water and embedded oil

Electron beam irradiation-induced structural changes increase the antioxidant activities of egg white protein