Mengqin Yu
机构：Fuzhou University
发表论文 2 篇 · 总被引 65 次 · h-index 2
代表论文
- Modulation of soy protein isolate gel properties by a novel “two-step” gelation process: Effects of pre-aggregation with different divalent sulfates (2022 · Food Chemistry · 被引 38)
- Heat‐induced structural changes in fish muscle collagen related to texture development in fish balls: Using eel ball as a study model (2021 · Food Science & Nutrition · 被引 24)