Effect of Degree of Milling on the Nutrition and Eating Quality of Brown Rice by Jinling LI, Haijing LENG, Rongan CAO, Changyuan WANG, Jingjing DIAO

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Exploration of Pea Protein Isolate–Sodium Alginate Complexes as a Novel Strategy to Substitute Sugar in Plant Cream: Synergistic Interactions Between the Two at the Interface by Jingru Sun, Xiyuan Yang, Jingjing Diao, Yichang Wang, Changyuan Wang

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Two Kinds of Proteases Improved the Water-holding Capacity and Quality of Phosphorus-reduced Steak by Xiaojuan JIANG, Deyin PAN, Bing LI, Hongsheng CHEN, Jingjing DIAO

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Mung Bean Peptides Alleviate Dextran-Sulfate-Sodium-Induced Colitis Symptoms in Mice by Protecting the Intestinal Mechanical Barrier and Regulating Gut Microbiota by Chong Xu, Jingjing Diao, Yuchao Feng, Shu Zhang, Yanan Sheng, Changyuan Wang

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Effect of Ultrasonic Treatment on the in Vitro Digestibility Properties of Black Bean Protein by Rong'an CAO, Xuemin ZHANG, Jingjing DIAO, Yunhua CHEN, Meiqi LI, Jiamiao ZHANG, Changyuan WANG

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Effects of Citrus Fiber and Inulin Addition on the Lamb Protein Structure and Mince Quality by Kexin MA, Haiqiao XIANG, Xiao YU, Deyin PAN, Changbo LI, Hongsheng CHEN, Jingjing DIAO

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