Effects of Deacetylated Konjac Glucomannan on the pasting, rheological and retrogradation properties of wheat starch

Effects of Lactobacillus plantarum and Saccharomyces cerevisiae co‐fermentation on the structure and flavor of wheat noodles

Bigels based on myofibrillar protein hydrogel and beeswax oleogel: Micromorphology, mechanical property, and rheological properties

Effects of konjac glucomannan on the long‐term retrogradation and shelf life of boiled wheat noodles

Dual stabilization, phase inversion and mechanical properties of a novel bigels system based on myofibrillar protein hydrogel and glycerol monostearate oleogel

Solubility and interfacial behavior of myofibrillar proteins modulated by pH-shifting and microfluidization