Congxiang Zhang

Effects of heat treatment on physicochemical and microstructure properties of myofibrillar proteins combined with glucose and cellulose nanofibers.

Baowei Wang, Mingai Zhang, Y. Qu, 2022, Food chemistry.

Improving gelling properties of myofibrillar proteins incorporating with cellulose micro/nanofibres

Baowei Wang, Y. Qu, Jingxin Sun, 2022, International Journal of Food Science & Technology.

Effect of High-Voltage Electrostatic Field Heating on the Oxidative Stability of Duck Oils Containing Diacylglycerol

Liping Guo, Jiqing Liu, Baowei Wang, 2022, Foods.