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

Stabilizing oil-in-water emulsions with regenerated chitin nanofibers

Release time:2024-01-01Hits:

Impact Factor:

4.232
Affiliation of Author(s):

食品科技学院
Journal:

FOOD CHEMISTRY
Co-author:

张瑛,陈志刚,卞文扬,冯莉,武宗伟,王鹏,曾晓雄,吴涛
Document Code:

dye5mppo5grcqp9y7nfbor93br7f390n
Volume:

183
Page Number:

115-121
Translation or Not:

no
Date of Publication:

2015-01-01

Pre One:Ultrasound-assisted extraction and purification of taurine from the red algae Porphyra yezoensis

Next One:Self-assembled nanostructured cellulose prepared by a dissolution and regeneration process using phosphoric acid as a solvent