Wang, Lili
Institute of Food Science and Technology · Chinese Academy of Agricultural Sciences · Ministry of Agriculture and Rural Affairs
2 papers on CoChatORCID 0000-0002-9851-7539
Most cited papers
- Verified
Physicochemical properties of different pea proteins in relation to their gelation ability to form lactic acid bacteria induced yogurt gel
Li, N., Yang, M., Guo, Y., Tong, L.-T., Wang, Y., Zhang, S., Wang, L., Fan, B., Wang, F., & Liu, L. (2022) · LWT
Proteins in Food SystemsPolysaccharides Composition and Applications
Cited by 45
- Verified
Enhancing the Gelation Behavior of Transglutaminase-Induced Soy Protein Isolate(SPI) through Ultrasound-Assisted Extraction
Li, G., Tao, R., Sun, Y., Wang, L., Li, Y., Fan, B., & Wang, F. (2024) · Foods
Proteins in Food SystemsPolysaccharides Composition and Applications
Cited by 16
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