Hu, Xiaoyan

Modification of textural attributes of potato protein gels using salts, polysaccharides, and transglutaminase: Development of plant-based foods

Zhou, H., Hu, X., Xiang, X., & McClements, D. J. (2023) · Food Hydrocolloids

Proteins in Food SystemsPolysaccharides Composition and Applications

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Impact of iron binding on the functional and digestive properties of potato protein fractions

Li, S., Luo, M., Zhang, Y., Wong, S., Hu, X., Yan, W., & McClements, D. J. (2025) · Food Hydrocolloids

Proteins in Food SystemsProtein Hydrolysis and Bioactive Peptides

Cited by 6