Rheological properties and microstructure of rennet-induced casein micelle/κ-carrageenan composite gels
2023 · LWT · 20 citations
https://doi.org/10.1016/j.lwt.2023.114562
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Huiquan Zhu
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9
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9
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Huiquan Zhu is an academic researcher from Institute of Food Science and Technology. The author has contributed to research in topics: Infant Nutrition and Health & Fatty Acid Research and Health & Proteins in Food Systems. The author has an h-index of 9, co-authored 19 publications.
ORCID: 0000-0002-6771-8127Papers by this author
worksEffects of endogenous DHA milk and exogenous DHA milk on oxidative stress and cognition in SAMP8 mice
2024 · Biomedicine & Pharmacotherapy · 6 citations
https://doi.org/10.1016/j.biopha.2024.116467
Triglycerides characterization of mare milk in relation to other mammalian milk in various species and lactations
2025 · Applied Food Research · 0 citations
https://doi.org/10.1016/j.afres.2025.101326
The effect of pH on the microstructure, rheological and functional properties of halloumi-type cheese: pH-structure-function relationships
2025 · Food Chemistry X · 0 citations
https://doi.org/10.1016/j.fochx.2025.103341
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