Physicochemical and sensory properties of fresh noodles fortified with ground linseed (Linum usitatissimum)Fan Zhu, Jiecheng Li|LWT|2018Cited by 49
Whey protein hydrolysates and infant formulas: Effects on physicochemical and biological propertiesJiecheng Li, Fan Zhu|Comprehensive Reviews in Food Science and Food Safety|2024Cited by 33
Fabrication, characterization, and potential applications of re-assembled casein micellesMuhammed Aslam Khan, Luis M. De Leon Rodriguez, Zhi Yang et al.|Critical Reviews in Food Science and Nutrition|2023Cited by 28
Physicochemical properties of infant formula model emulsions stabilised by different whey protein hydrolysates and characteristics of interfacial peptidesJiecheng Li, Fan Zhu, Christian G. Hartinger|Food Hydrocolloids|2023Cited by 23
Physicochemical properties of steamed bread fortified with ground linseed (<i>Linum usitatissimum</i>)Fan Zhu, Jiecheng Li|International Journal of Food Science & Technology|2018Cited by 22