Pasting, Rheological, and Tribological Properties of Rice Starch and Oat Flour Mixtures at Different Proportions by Cunshe Chen, Ping Liu, Jinnuo Cao, Zhixuan Ouyang, Zhihua Pang

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Research Progress on the Effect of Plant-based Fat Simulants on Meat Product Quality and Application by Lu HUANG, Yuqing REN, Di ZHAO, Jinnuo CAO, He LI, Xinqi LIU

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Rheological and tribological characteristics of mung bean-rice porridge and its impact on sensory evaluation by He Li, Xianli Yao, Zhiwei Ying, Zhihua Pang, Jinnuo Cao, Yong Wang, Xinqi Liu

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Ingredients and Process Affect the Structural Quality of Recombinant Plant-Based Meat Alternatives and Their Components by Di Zhao, Lu Huang, He Li, Yuqing Ren, Jinnuo Cao, Tianyu Zhang, Xinqi Liu

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Prospects for Plant-Based Meat: Current Standing, Consumer Perceptions, and Shifting Trends by Bushra Safdar, Haochun Zhou, He Li, Jinnuo Cao, Tianyu Zhang, Zhiwei Ying, Xinqi Liu

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Application of Emulsion Gels as Fat Substitutes in Meat Products by Yuqing Ren, Lu Huang, Yinxiao Zhang, He Li, Di Zhao, Jinnuo Cao, Xinqi Liu

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Mimic Pork Rinds from Plant-Based Gel: The Influence of Sweet Potato Starch and Konjac Glucomannan by Qibo Zhang, Lu Huang, He Li, Di Zhao, Jinnuo Cao, Yao Song, Xinqi Liu

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Create Fat Substitute From Soybean Protein Isolate/Konjac Glucomannan: The Impact of the Protein and Polysaccharide Concentrations Formulations by Lu Huang, Yuqing Ren, He Li, Qibo Zhang, Yong Wang, Jinnuo Cao, Xinqi Liu

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Quality, Thermo-Rheology, and Microstructure Characteristics of Cubic Fat Substituted Pork Patties with Composite Emulsion Gel Composed of Konjac Glucomannan and Soy Protein Isolat... by Lai Wei, Yuqing Ren, Lu Huang, Xinnan Ye, He Li, Jian Li, Jinnuo Cao, Xinqi Liu

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