Qing He

发表

High Homogenization Speeds for Preparing Unstable Myofibrillar Protein-Olive Oil Emulsions.

Dengyong Liu, Ruren Li, Jun-Hua Shao, 2019, Journal of food science.

Universal and simple method for facile fabrication of sustainable high internal phase emulsions solely using meat protein particles with various pH values

M. Guo, Jianrong Li, Yayun Wu, 2020 .