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Authors: Liang Ma
Journal Article
Effect of sorbitol on stabilisation of gardenia blue and food 2D/3D printing Free
International Journal of Food Science and Technology, Volume 58, Issue 11, November 2023, Pages 5669–5678, https://doi.org/10.1111/ijfs.16661
Published: 04 September 2023
Journal Article
Future foods based on cereals and pulses: innovative technologies and products Free
International Journal of Food Science and Technology, Volume 58, Issue 1, January 2023, Pages 297–299, https://doi.org/10.1111/ijfs.16163
Published: 07 November 2022
Journal Article
Recent advances in gelatine and chitosan complex material for practical food preservation application Free
International Journal of Food Science and Technology, Volume 56, Issue 12, December 2021, Pages 6279–6300, https://doi.org/10.1111/ijfs.15340
Published: 04 October 2021
Journal Article
Degradation of structural proteins and their relationship with the quality of Mandarin fish (Siniperca chuatsi) during post-mortem storage and cooking Free
International Journal of Food Science and Technology, Volume 55, Issue 4, April 2020, Pages 1617–1628, https://doi.org/10.1111/ijfs.14421
Published: 03 November 2019
Journal Article
Effects of acid concentration and the UHP pretreatment on the gelatinisation of collagen and the properties of extracted gelatins Free
International Journal of Food Science and Technology, Volume 51, Issue 5, May 2016, Pages 1228–1235, https://doi.org/10.1111/ijfs.13089
Published: 25 March 2016
Journal Article
Preparation, characterisation and structure of rabbit (Hyla rabbit) skin gelatine Free
International Journal of Food Science and Technology, Volume 51, Issue 3, March 2016, Pages 574–580, https://doi.org/10.1111/ijfs.13012
Published: 13 January 2016
