Dose-dependent effects of rosmarinic acid on formation of oxidatively stressed myofibrillar protein emulsion gel at different NaCl concentrationsShuangxi Wang, Xianchao Feng, Xinglian Xu et al.|Food Chemistry|2017Cited by 126
Free fatty acid hydrolyzed with lipases and their effects on enzyme-modified cheese flavorYumeng Zhang, Shuwen Zhang, Peng Gao et al.|Food Science of Animal Products|2023Cited by 10
The Evaluation of Lipases Specificity and Their Effects on Enzyme-Modified Cheese FlavorPeng Gao, Jiaping Lv, Shuwen Zhang et al.|SSRN Electronic Journal|2022Cited by 0
The Evaluation of Five Lipases on Enzyme-Modified Cheese's FlavorPeng Gao, Jiaping Lv, Wenyuan Zhang et al.|SSRN Electronic Journal|2023Cited by 0