Xu, Yining

Evaluating the effect of thermo-reversible and thermo-irreversible curdlan gels on the gelling properties and in vitro digestibility of myofibrillar protein gels under low-salt condition

Xu, Y., Liang, X., Kong, B., Sun, F., Xia, X., Zhang, H., Liu, Q., & Cao, C. (2024) · Food Research International

Meat and Animal Product QualityProteins in Food Systems

Cited by 45

In-depth insight into the effects of tapioca or corn acetylated distarch phosphate on the gel properties and in vitro digestibility of kung-wan

Wei, S., Liang, X., Xu, Y., Kong, B., Li, X., Zhang, H., Liu, Q., & Wang, H. (2023) · International Journal of Biological Macromolecules

Meat and Animal Product QualityFood composition and properties

Cited by 28