All Stories

  1. Effects of Transglutaminase on Myofibrillar Protein Composite Gels with Addition of Non-Meat Protein Emulsion

    Article • Gels, November 2023, MDPI AG

    mangang wu

  2. Enhanced gelling properties of myofibrillar protein by ultrasound-assisted thermal-induced gelation process: Give an insight into the mechanism

    Article • Ultrasonics Sonochemistry, March 2023, Elsevier

    mangang wu

  3. Moderate pulsed electric field-induced structural unfolding ameliorated the gelling properties of porcine muscle myofibrillar protein

    Article • Innovative Food Science & Emerging Technologies, October 2022, Elsevier

    mangang wu

  4. non-meat protein as emulsifier applied in MP gel

    Article • Journal of the Science of Food and Agriculture, August 2017, Wiley

    mangang wu

  5. Rheological and Microstructural Properties of Porcine Myofibrillar Protein-Lipid Emulsion Composite Gels

    Article • Journal of Food Science, May 2009, Wiley

    mangang wu