SHAN Kai

Associate Professor

Proteins from different sources in a high-fat food matrix influence lipid hydrolysis through bolus coalescence and interactions with bile salts

Release time:2024-01-02Hits:

Impact Factor:

10.9
Affiliation of Author(s):

食品科技学院
Journal:

FOOD HYDROCOLLOIDS
Co-author:

Ding Mengzhen,Huang Zixin,Huang Zhiji,Zhao Zerun,Zhao Di,Shan Kai,Ke Weixin,Zhang Miao,Zhou Guanghong,Li Chunbao
Document Code:

2c9e868c8c86ae35018c8cec068d6ade
Volume:

141
Translation or Not:

no
Date of Publication:

2023-08-01