1. Nano filling effect of nonmeat protein emulsion on the rheological property of myofibrillar protein Gel;R Cai;Foods,2022
2. Characterization of whey protein isolate-(-)-epigallocatechin-3-gallate conjugates prepared by non-enzymatic and enzymatic methods and their application in stabilizing ?-carotene emulsion;W Chen;Food Chemistry,2023
3. Using a stable pre-emulsified canola oil system that includes porcine plasma protein hydrolysates and oxidized tannic acid to partially replace pork fat in frankfurters;Y Chen;Meat Science,2020
4. Development of protein-polyphenol particles to stabilize high internal phase Pickering emulsions by polyphenols' structure;Y Chen;Food Chemistry,2023
5. Development of protein-polyphenol particles to stabilize high internal phase Pickering emulsions by polyphenols' structure;Y Chen;Food Chemistry,2023