Comparative study on the effect of different salts on surimi gelation and gel properties

by Zhao Y.; Wei G.; Li J.; Tian F.; Zheng B.; Gao P.; Zhou R.
Published in Food Hydrocolloids (2023)

Fortification of surimi gels by tuning the synergetic effect of multiple enzyme-related factors

by Zhao Y.; Li J.; Wei G.; Ying X.; Zheng B.; Gao P.; Zhou R.
Published in Food Hydrocolloids (2023)

Carboxylated celluloses as effective stabilizers for super-stable Pickering emulsions: Effects of different carboxyl moieties and particle morphologies on performance

by Chen X.; Zhang F.; Yang Q.; Zhou R.; Xu Y.; Gao P.; Zhao Y.
Published in Food Hydrocolloids (2025)

Carboxylated celluloses as effective stabilizers for super-stable Pickering emulsions: Effects of different carboxyl moieties and particle morphologies on performance

by Chen, Xiaoyun; Zhang, Feifan; Yang, Qiaomei; Zhou, Rusen; Xu, Yan; Gao, Pingping; Zhao, Yadong
Published in FOOD HYDROCOLLOIDS (2025)