Tongxiang Yang
2PUBLICATIONS
5CO-AUTHORS
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Publications (2)
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|Mar 30, 2026
Effect of Konjac Glucomannan on the Cooking Loss, Texture, and Physicochemical Property of Frozen Porcine Blood After Cooking.Yiming Deng, Weiwei Cao, Xinyu Wei
|Aug 20, 2025
Enhancing 3D Printing Performance of Yellow-Flesh Peach Gels: The Role of Whey Protein Isolate in Printability, Rheological Properties, and Structural Characteristics.Wenjie Feng, Linlin Li, Wenchao Liu
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