中文

范霞

Lab Master

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Study as Master's Candidates
Degree:Master's Degree in Science
Professional Title:Lab Master
Alma Mater:南开大学

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Paper Publications Home >> Scientific Research >> Paper Publications

High internal phase emulsion stabilized by whey protein isolate-gum Arabic Maillard conjugate: Characterization and application in 3D printing

Release time:2024-01-02Hits:

Impact Factor:

10.9
Affiliation of Author(s):

食品科技学院
Journal:

FOOD HYDROCOLLOIDS
Co-author:

Kan Xuhui,Dai Zhuqing,Chen Dan,Zeng Xiaoxiong,Fan Xia
Document Code:

2c9e868c8aab450a018aab55eadd0102
Volume:

145
Translation or Not:

no
Date of Publication:

2023-12-01

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