中文

黄明

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:南京农业大学

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The effect of protein oxidation on the formation of advanced glycation end products after chicken myofibrillar protein glycation

Release time:2024-01-01Hits:

Impact Factor:

6.8
Affiliation of Author(s):

食品科技学院
Journal:

FOOD SCIENCE AND HUMAN WELLNESS
Co-author:

Zhu Zongshuai,Bassey Anthony Pius,Huang Ming,Khan Iftikhar Ali
Correspondence Author:

HM
Document Code:

2c9e868c8b37e137018b38b4323300c2
Volume:

12
Issue:

5
Page Number:

1571-1579
Translation or Not:

no
Date of Publication:

2023-09-01

Pre One:Ameliorating the stability of native/thermally denatured chicken-derived myofibrillar proteins particles in an aqueous system: The synergistic effect of acidification combined with inulin and inulin/sodium alginate

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