Pea protein as filler particles in dual-protein hybrid emulsified gels: Focus on the particle reinforcement theory - Peng Zhong; Qing Yu; Zonglin Guo; Hua Zheng; Jie Lin; Hongtao Lei; Yudong Shen; Shaozong Wu (Food Structure, 2025)

Corrigendum to “Characterization and functional properties of pH- and heated time-induced aggregates from red lentil protein” [Food Structure 37 (2023) 100342] - Han Du; Yichen Lin; Catherine Stanton; Davor Daniloski; Emanuele Zannini; R. Paul Ross; Song Miao (Food Structure, 2024)

Characterization and functional properties of pH- and heated time-induced aggregates from red lentil protein - Han Du; Yichen Lin; Catherine Stanton; Davor Daniloski; Emanuele Zannini; R. Paul Ross; Song Miao (Food Structure, 2023)

Effect of amylose content and crystal type on the structure and digestibility of starch-fatty acid complex nanoparticle - Mingyue Liu; Xiaonian Wu; Xiaoyan Wang; Yuling Jiang; Zhengyu Huang; Yong Fang; Qinlu Lin; Yongbo Ding (Food Structure, 2023)