Mingshou Lv

机构：Harbin University of Commerce, Heilongjiang University

发表论文 24 篇 · 总被引 230 次 · h-index 7

代表论文

• Effect of Na+ and Ca2+ on the texture, structure and microstructure of composite protein gel of mung bean protein and wheat gluten (2023 · Food Research International · 被引 92)
• Effects of Lactic Acid Bacteria Fermentation on the Physicochemical Properties of Rice Flour and Rice Starch and on the Anti-Staling of Rice Bread (2023 · Foods · 被引 30)
• A Comprehensive Review on Harnessing Soy Proteins in the Manufacture of Healthy Foods through Extrusion (2024 · Foods · 被引 24)
• Effects of ultrasound on the structure and properties of soy protein gels prepared with different 11S/7S ratios (2025 · Food Hydrocolloids · 被引 22)
• Test conditions of texture profile analysis for frozen dough (2023 · Italian Journal of Food Science · 被引 12)
• Effect of different frozen storage conditions on Yuba quality (2024 · LWT · 被引 10)