Wenting Xu

Physicochemical and flavour characteristics of Maillard reaction products derived from Aloididae aloidi muscle enzymatic hydrolysates coupled with High‐Pressure Processing

Jianrong Li, He Liu, Xuepeng Li, 2020 .

Preparation, characterization, and gel characteristics of nanoemulsions stabilized with dextran-conjugated clam Meretrix meretrix linnaeus protein isolate.

Jianrong Li, Xuepeng Li, Wenhui Zhu, 2021, Food chemistry.

Effects of different of salt-reducing formulas on the quality characteristics of clam sausage

Xuepeng Li, Laijin Su, Wenhui Zhu, 2020, E3S Web of Conferences.