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International Journal of Biological Macromolecules|May 14, 2026
Tailoring 3D-printed soy protein gels for dysphagia diets: Influence of xanthan gum's substituents and underlying mechanismZhenbin Liu, Meirong Ruan, Xuebin Yin, et al.Journal of Food Science|January 19, 2025
Program temperature-controlled drying: An effective way to improve the quality of hot-air dried shiitake mushroomsZhenbin Liu, Jia Luo, Bimal Chitrakar, et al.Pageof 8