Mingshou Lv

Effect of Na+ and Ca2+ on the texture, structure and microstructure of composite protein gel of mung bean protein and wheat gluten

Ruqi Guo, Linlin Liu, Yuyang Huang et al. · Food Research International · 2023 · 69 citations

Food Chemistry, Mung Bean Protein, Wheat Gluten +3

Effects of Lactic Acid Bacteria Fermentation on the Physicochemical Properties of Rice Flour and Rice Starch and on the Anti-Staling of Rice Bread

Xinlai Dou, Xuyang Ren, Qiumei Zheng et al. · Foods · 2023 · 28 citations · Full text

Test conditions of texture profile analysis for frozen dough

Xinlai Dou, Mingshou Lv, Xuyang Ren et al. · Italian Journal of Food Science · 2023 · 10 citations · Full text

Effects of ultrasound on the structure and properties of soy protein gels prepared with different 11S/7S ratios

Lidan Qiu, Ying Zhu, Xiuqing Zhu et al. · Food Hydrocolloids · 2025 · 10 citations