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Journal of Food Science|October 30, 2020
Rheology and tribology properties of cereal and legume flour paste from different botanical originsZhihua Pang, Jinnuo Cao, He Li, et al.
Foods (Basel, Switzerland)|July 27, 2022
Pasting, Rheological, and Tribological Properties of Rice Starch and Oat Flour Mixtures at Different ProportionsCunshe Chen, Ping Liu, Jinnuo Cao, et al.
Food Research International (Ottawa, Ont.)|November 21, 2023
Properties of texturized protein and performance of different protein sources in the extrusion process: A reviewTianyu Zhang, Shengjuan Yu, Yihao Pan, et al.
Food Chemistry|November 20, 2024
Influence of variation in phase ratio and protein content on physicochemical properties and structure of soy protein isolate-konjac glucomannan double emulsion gels applicable as solid cubic fat substitutesYuqing Ren, Xinnan Ye, Lai Wei, et al.
Foods (Basel, Switzerland)|December 11, 2022
Prospects for Plant-Based Meat: Current Standing, Consumer Perceptions, and Shifting TrendsBushra Safdar, Haochun Zhou, He Li, et al.
International Journal of Biological Macromolecules|June 14, 2024
Investigation into the fabrication of plant-based simulant connective tissue utilizing algae polysaccharide-derived hydrogelShuqi Liu, Di Zhao, Luyao Sun, et al.
International Journal of Biological Macromolecules|June 1, 2024
Salt ions improve soybean protein isolate/curdlan complex fat substitutes: Effect of molecular interactions on freeze-thaw stabilityDi Zhao, Luyao Sun, Yong Wang, et al.
Frontiers in Nutrition|March 31, 2022
Create Fat Substitute From Soybean Protein Isolate/Konjac Glucomannan: The Impact of the Protein and Polysaccharide Concentrations FormulationsLu Huang, Yuqing Ren, He Li, et al.
Molecules (Basel, Switzerland)|May 28, 2022
Mimic Pork Rinds from Plant-Based Gel: The Influence of Sweet Potato Starch and Konjac GlucomannanQibo Zhang, Lu Huang, He Li, et al.
Foods (Basel, Switzerland)|July 9, 2022
Application of Emulsion Gels as Fat Substitutes in Meat ProductsYuqing Ren, Lu Huang, Yinxiao Zhang, et al.
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