Jiaqi Su
- Jiaqi.Su@UGent.be
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Carboxymethyl cellulose/okara protein influencing microstructure, rheological properties and stability of O/W emulsions
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Electrostatic interaction between whey proteins and low methoxy pectin studied by quartz crystal microbalance with dissipation monitoring
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Effect of Ultra-high temperature processing on the physicochemical properties and antibacterial activity of d-limonene emulsions stabilized by β-lactoglobulin/Gum arabic bilayer membranes
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Adjustment of the structural and functional properties of okara protein by acid precipitation