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 characteristics of gelation of myofibrillar proteins combined with salt soluble Rhodotorula glutinis proteins by enzymatic crosslinking

Release time:2024-01-01Hits:

Impact Factor:

8.795
Affiliation of Author(s):

食品科技学院
Journal:

FOOD CHEMISTRY
Co-author:

李燕,李芳芳,刘功明,孙京新,郭丽萍,朱英莲,庞斌,黄明,杨建明
Document Code:

ofm0ununos2kiczxqm84zx0g6bp229kf
Volume:

343
Page Number:

-
Translation or Not:

no
Date of Publication:

2021-01-01

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Next One:Comparison of two kinds of peroxyl radical pretreatment at chicken myofibrillar proteins glycation on the formation of N-epsilon-carboxymethyllysine and N-epsilon-carboxyethyllysine