陈志刚

Professor Supervisor of Doctorate Candidates

Low- and intermediate-frequency ultrasound modification of millet protein: Implications for emulsifying and gelling properties.

Release time:2026-09-18Hits:

Impact Factor:

9.7
Affiliation of Author(s):

食品科技学院
Journal:

Food chemistry
Co-author:

Ma Yan-Rong, Manickam Sivakumar, Xu Yong-Qiang, Chen Zhi-Gang, Wu Yue
Document Code:

2c9e868c9d48731d019d514d5ad63122
Issue:

511
Translation or Not:

no
Date of Publication:

2026-03-10