Yaping Liu

Mushrooms in innovative food products: Challenges and potential opportunities as meat substitutes, snacks and functional beverages

Bioengineering in Solid-State Fermentation for next sustainable food bioprocessing

Valorization of meat and bone residue by ultrasound and high voltage electrostatic field assisted two-stage enzymatic hydrolysis: Nutritional characteristics and flavor analysis

Effect of beef tallow, phospholipid and microwave combined ultrasonic pretreatment on Maillard reaction of bovine bone enzymatic hydrolysate