Effect of fat replacement in high internal phase emulsions constructed by high temperature saccharification of grafted proteins on gel properties and flavor profiles of sausages by Fei Lu, Yujie Chi, Yuan Chi

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Effect of Reconstituted Liquid Egg on the Rheological Properties of Wheat Dough and Bread Quality by Ying HE, Yujie CHI, Yuan CHI

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Improvement of Functional Properties of Egg White by High-pressure Homogenisation with Xylo-Oligosaccharide and Its Application in Ice Creams by Lingzhi WEI, Yaotong LIU, Yujie CHI, Yuan CHI

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The Thermodynamic and Gelation Properties of Ovalbumin and Lysozyme by Lifeng Wang, Rongcheng Li, Siyi Lv, Yulin Liu, Shuaifu Fang, Jingnan Zang, Mingmin Qing, Yujie Chi

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