中文

陈志刚

Professor Supervisor of Doctorate Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Engineering
Professional Title:Professor
Alma Mater:华南理工大学

MORE

Paper Publications Home >> Scientific Research >> Paper Publications

Effects of rice protein on the formation and structural properties of starch-lipid complexes in instant rice noodles incorporated with different fatty acids

Release time:2024-01-01Hits:

Impact Factor:

5.1
Impact Factor:

5.1
Affiliation of Author(s):

食品科技学院
Affiliation of Author(s):

食品科技学院
Journal:

FOOD BIOSCIENCE
Journal:

FOOD BIOSCIENCE
Co-author:

Chen Jin,Cai Haoliang,Zhang Mengna,Chen Zhigang
Co-author:

Chen Jin,Cai Haoliang,Zhang Mengna,Chen Zhigang
Correspondence Author:

CZG
Correspondence Author:

CZG
Document Code:

2c9e868c8c23a1fa018c3cd947a64c1d
Document Code:

2c9e868c8c23a1fa018c3cd947a64c1d
Volume:

54
Volume:

54
Translation or Not:

no
Translation or Not:

no
Date of Publication:

2023-08-01
Date of Publication:

2023-08-01

Pre One:过氧化氢对鲜湿粉条中优势腐败菌阿氏芽孢杆菌的抑菌活性及机制

Next One:红薯淀粉和大豆分离蛋白对魔芋凝胶特性的影响及复合凝胶的制备