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  1. 1
    Ultrasound-Induced Changes in Physicochemical, Microstructural, and Antioxidative Properties of Whey-Protein-Concentrate-Encapsulated 3,3′-Diindolylmethane Nanoparticles

    Ultrasound-Induced Changes in Physicochemical, Microstructural, and Antioxidative Properties of Whey-Protein-Concentrate-Encapsulated 3,3′-Diindolylmethane Nanoparticles by Abbas Khan, Cuina Wang, Adam Killpartrick, Mingruo Guo

    Published 2025-02-01
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  2. 2
    Partially substituting cheese base with plant proteins to produce processed cheese: Textural, rheological, microstructural and sensory properties

    Partially substituting cheese base with plant proteins to produce processed cheese: Textural, rheological, microstructural and sensory properties by Anastasiia A. Ushkalova, Ru Zhao, Yu Gu, Cuina Wang, Tiehua Zhang

    Published 2025-05-01
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