中文

范霞

Senior Lab Master

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Engineering
Professional Title:Senior Lab Master
Alma Mater:南京农业大学

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Paper Publications Home >> Scientific Research >> Paper Publications

Cross-modal saltiness perception in MRPs derived from hydrolyzed Coprinus comatus protein: linking sulfur-containing volatiles to saltiness-enhancing capacities.

Release time:2025-12-28Hits:

Impact Factor:

9.7
Affiliation of Author(s):

食品科技学院
Journal:

Food chemistry
Co-author:

Chen Shuai, Li Ziyi, Fan Xia, Gu Zixuan, Lan Weijie, Zhao Liyan, Chen Xiao
Document Code:

2c9e868c9b107424019b1f3e6706120f
Volume:

Pt 1
Issue:

147131-147131
Translation or Not:

no
Date of Publication:

2026-01-01

Next One:Fabrication of microcapsules encapsulating L. rhamnosus GG with Eudragit? L100–trehalose and polysaccharides: a study on physicochemical properties and cell adhesion