6 results on '"Liu, Xiangyu"'
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2. Impact of soy protein dispersibility on the structural and sensory properties of fat-free ice cream
3. Structural and functional differences between ice crystal-dominated and fat network-dominated ice cream
4. Physicochemical properties and formation mechanism of whey protein isolate-sodium alginate complexes: Experimental and computational study
5. The process of heat-induced gelation in Litopenaeus vannamei
6. Changes of structural and physical properties of semi-gel from Alaska pollock surimi during 4 °C storage
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