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Foods (Basel, Switzerland)|July 27, 2022
Ingredients and Process Affect the Structural Quality of Recombinant Plant-Based Meat Alternatives and Their ComponentsDi Zhao, Lu Huang, He Li, et al.
Food Chemistry|July 18, 2024
Plant-based fascia tissues: Exploring materials and techniques for realistic simulationBushra Safdar, Shuqi Liu, Jinnuo Cao, et al.
Food Chemistry|September 18, 2023
Effect of variation in basic emulsion structure and polysaccharide content on the physicochemical properties and structure of composite-based emulsion gels as cube fat mimeticsYuqing Ren, Lai Wei, Jun Hao Yoong, et al.
Gels (Basel, Switzerland)|February 23, 2024
Quality, Thermo-Rheology, and Microstructure Characteristics of Cubic Fat Substituted Pork Patties with Composite Emulsion Gel Composed of Konjac Glucomannan and Soy Protein IsolateLai Wei, Yuqing Ren, Lu Huang, et al.
Food Chemistry|May 21, 2025
Soy protein isolate‑sodium alginate emulsion gel co-construction of a dual network system for the development of three-dimensional simulated fats: Effect of sodium alginate concentration and calcium ion additionXinnan Ye, Luyao Sun, Qiaolian Xu, et al.
International Journal of Biological Macromolecules|September 8, 2024
Fabrication of food polysaccharide, protein, and polysaccharide-protein composite gels via calcium ion inducement: Gelation mechanisms, conditional factors, and applicationsXinnan Ye, Lai Wei, Luyao Sun, et al.
International Journal of Biological Macromolecules|April 20, 2025
Improvement of soybean protein isolate/konjac glucomannan-seaweed polysaccharide-based connective tissue simulants: effects of pH and water mobility on gel structure and gelling mechanismShuqi Liu, Luyao Sun, Xinnan Ye, et al.
International Journal of Biological Macromolecules|May 1, 2022
Physicochemical properties and microstructural behaviors of rice starch/soy proteins mixtures at different proportionsZhihua Pang, Imane Bourouis, Mengya Sun, et al.
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