Keshan Wang

Papain immobilization on interconnected-porous chitosan macroparticles: Application in controllable hydrolysis of egg white for foamability improvement

M. Ma, Yuanyuan Liu, Lulu Ma, 2023, Food Hydrocolloids.

Effect of yolk spheres as a key histological structure on the morphology, character, and oral sensation of boiled egg yolk gel.

Qiujin Zhu, Jiaxuan Ma, Yongguo Jin, 2023, Food Chemistry.

Development of multi-cross-linking, rapid curing, and easy cleaning, edible hydrogels for meat preservation

Ying Zhou, Yuxin Cheng, Keshan Wang, 2024, Food Hydrocolloids.