中文

曾宪明

Lab Master

School/Department: College of Food Science & Technology
Education Level:The graduate student is educated
Degree:Master's degree
Professional Title:Lab Master
Alma Mater:南京农业大学

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A Study on the Mechanisms of Nanoparticle-Stabilized High Internal Phase Emulsions Constructed by Cross-Linking Egg White Protein Isolate with Different Transglutaminase Concentrations

Release time:2024-01-02Hits:

Impact Factor:

5.5
Affiliation of Author(s):

食品科技学院
Journal:

FOODS
Co-author:

Zhao Yanjie,Wang Peng,Xu Yujuan,Zeng Xianming,Xu Xinglian
Document Code:

2c9e868c857bc94701857f89da2b472f
Volume:

11
Issue:

12
Translation or Not:

no
Date of Publication:

2022-06-01

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