Yi‐Peng Bai

Polysaccharides with antioxidant activity: Extraction, beneficial roles, biological mechanisms, structure-function relationships, and future perspectives: A review

Advances in genetically engineered microorganisms: Transforming food production through precision fermentation and synthetic biology

Impact of thermally induced wall breakage on the structural properties of water-soluble polysaccharides in chickpeas

Use of glycosylated wheat protein in emulsions and its application as a fat replacer in microwave cakes