Role of Food Hydrocolloids as Antioxidants along with Modern Processing Techniques on the Surimi Protein Gel Textural Properties, Developments, Limitation and Future Perspectives by Noman Walayat, Jianhua Liu, Asad Nawaz, Rana Muhammad Aadil, María López-Pedrouso, José M. Lorenzo

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Influence of the Mixture of Carrageenan Oligosaccharides and Egg White Protein on the Gelation Properties of <i>Culter alburnus</i> Myofibrillar Protein under Repeated Freezing-Tha... by Zhongli Zhang, Zhouyi Xiong, Noman Walayat, Jose M. Lorenzo, Jianhua Liu, Asad Nawaz, Hanguo Xiong

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Ovalbumin and Kappa-Carrageenan Mixture Suppresses the Oxidative and Structural Changes in the Myofibrillar Proteins of Grass Carp (<i>Ctenopharyngodon idella</i>) during Frozen St... by Noman Walayat, Xiukang Wang, Asad Nawaz, Zhongli Zhang, Abdullah, Ibrahim Khalifa, Muhammad Hamzah Saleem, Bilal Sajid Mushtaq, Mirian Pateiro, José M. Lorenzo, Sajid Fiaz, Shafaqat Ali

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Functional and Nutraceutical Significance of Amla (<i>Phyllanthus emblica</i> L.): A Review by Maryam Gul, Zhi-Wei Liu, Iahtisham-, Roshina Rabail, Fatima Faheem, Noman Walayat, Asad Nawaz, Muhammad Asim Shabbir, Paulo E. S. Munekata, José M. Lorenzo, Rana Muhammad Aadil

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