Effect of drying procedures on the physicochemical properties and antioxidant activities of polysaccharides from Crassostrea gigas

por Hu, Sijie, Zhao, Guanhua, Zheng, Yaxu, Qu, Min, Jin, Qiao, Tong, Changqing, Li, Wei
Publicado 2017

The freeze-thaw stability of flavor high internal phase emulsion and its application to flavor preservation and 3D printing

por Hu, Sijie, Xiao, Feng, Du, Ming, Pan, Jinfeng, Song, Liang, Wu, Chao, Zhu, Beiwei, Xu, Xianbing
Publicado 2023

Low oil emulsion gel stabilized by defatted Antarctic krill (Euphausia superba) protein using high-intensity ultrasound

por Hu, Sijie, Wu, Jianhai, Zhu, Beiwei, Du, Ming, Wu, Chao, Yu, Cuiping, Song, Liang, Xu, Xianbing
Publicado 2020