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

Investigating Changes in the Physicochemical and Structural-Functional Properties of Soybean Milk Under an Industry-Scale Microfluidization System

Release time:2025-09-10Hits:

Impact Factor:

6.1
Affiliation of Author(s):

食品科技学院
Journal:

FOOD AND BIOPROCESS TECHNOLOGY
Co-author:

Bao Meng-xiao,Wang Jie,Zeng Yan,Guo Wen,Li Zhen,Wu Yue,Chen Zhi-gang
Document Code:

2c9e868c957dc47901957f10df340405
Translation or Not:

no
Date of Publication:

2025-01-29

Next One:Effect of pre-gelatinized highland barley flour on texture and digestibility of fortified dried noodles: A protein and starch perspective.