Daobang Tang

机构：Guangdong Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs

发表论文 91 篇 · 总被引 2018 次 · h-index 27

代表论文

Advances in the formation mechanism, influencing factors and applications of egg white gels: A review (2023 · Trends in Food Science & Technology · 被引 87)
Insight into the interaction mechanism between mulberry polyphenols and β-lactoglobulin (2023 · Food Hydrocolloids · 被引 57)
Hydrocolloid application in yogurt: Progress, challenges and future trends (2024 · Food Hydrocolloids · 被引 32)
RETRACTED: The current advances, challenges, and future trends of plant-based yogurt (2024 · Trends in Food Science & Technology · 被引 27)
The effect of lactic acid bacteria as a starter on the microbial community and flavors of the fermented beef-soybean paste (2025 · Food Chemistry · 被引 22)
Preservation mechanism of chitosan/gelatin films modified by deep eutectic solvent on chilled chicken breast at 4 °C storage (2025 · Food Control · 被引 21)