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Qiaozhen Liu
Qiaozhen Liu
Shandong Agricultural University
Chemistry
Pea protein
Grinding
Chemical engineering
Emulsion
2
Papers
1
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0
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Effect of grinding on the structure of pea protein isolate and the rheological properties of its acid‐induced gels
2021
International Journal of Food Science and Technology
Qiaozhen Liu
Zhuowa Li
Xiaoxue Pan
Yangyong Dai
Hanxue Hou
Wentao Wang
Xiuzhen Ding
Hui Zhang
Xiangyang Li
Haizhou Dong
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Changes in the structure and emulsification properties of pea protein isolate during grinding
2020
Lwt - Food Science and Technology
Qiaozhen Liu
Yangyong Dai
Hanxue Hou
Wentao Wang
Xiuzhen Ding
Hui Zhang
Xiangyang Li
Haizhou Dong
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