Publications by authors named "Daize Wu"

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Molecular structure and functional properties of glycinin conjugated to κ-carrageenan and guar gum: A comparative study.
Qing Zhang, Daize Wu, Wei Luo, Derong Lin, Jing Yan

Food Chem· August 2022

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Rheological and textural properties of acid-induced soybean protein isolate gel in the presence of soybean protein isolate hydrolysates or their glycosylated products.
Lin Li, Hui He, Daize Wu, Derong Lin, Wen Qin

Food Chem· October 2021

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