Effect of Fermentation and Post-fermentation on Nutritional Composition and Volatile Substances of Yak Milk by Shengsheng LI, Yan ZHANG, Lizhu ZHAO

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Effect of Freezing-Thawing Times on Collagen Properties and Quality of Yak Meat by Lizhu ZHAO, Zhannan WEI, Yan ZHANG, Shengsheng LI

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Preparation and Characterization of Microcapsules by Heat Treated Myofibrillar Protein Coacervation by Lizhu ZHAO, Zhisheng PEI, Huibo WANG, Zilan FENG, Changfeng XUE

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Facile Synthesis of Dual-Network Polymer Hydrogels with Anti-Freezing, Highly Conductive, and Self-Healing Properties by Yuchen Jin, Lizhu Zhao, Ya Jiang, Xiaoyuan Zhang, Zhiqiang Su

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