H. Chen

Physicochemical properties and microstructure of fish myofibrillar protein-lipid composite gels: Effects of fat type and concentration

Xuxia Zhou, Yuting Ding, Fei Lyu, 2019, Food Hydrocolloids.

Effects of Oil Droplet Size and Interfacial Protein Film on the Properties of Fish Myofibrillar Protein–Oil Composite Gels

Xuxia Zhou, Yuting Ding, Xia Xu, 2020, Molecules.

Preparation and functionality of lipase-catalysed structured phospholipid – A review

S. Quek, F. Wei, Jiqian Xiang, 2019, Trends in Food Science & Technology.

Physicochemical properties and microstructure of surimi treated with egg white modified by tea polyphenols

Xuxia Zhou, Jianhua Liu, Yuting Ding, 2019, Food Hydrocolloids.