Effect of compound dietary fiber of soybean hulls on the gel properties of myofibrillar protein and its mechanism in recombinant meat products

Overview of attention for article published in Frontiers in Nutrition, February 2023

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Chitooligosaccharide facilitated the Co-stabilization of ferritin-based dual-compartmental Pickering emulsions: The effect and contribution of chitooligosaccharide molecular weight

Article in Food Hydrocolloids (July 2024)

Dietary Fibers: Shaping Textural and Functional Properties of Processed Meats and Plant-Based Meat Alternatives

Article in Foods (June 2024)

Optimization of Chemical Extraction Conditions of Dietary Fiber from Cistanche deserticola Residues and Its Structural Characteristics and Physicochemical and Functional Properties

Article in Molecules (November 2023)

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