中文

胡冰

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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Paper Publications Home >> Scientific Research >> Paper Publications

Formation of pea protein amyloid fibrils to stabilize high internal phase emulsions for encapsulation of lutein

Release time:2024-01-02Hits:

Impact Factor:

5.3
Impact Factor:

5.3
Affiliation of Author(s):

食品科技学院
Affiliation of Author(s):

食品科技学院
Journal:

JOURNAL OF FUNCTIONAL FOODS
Journal:

JOURNAL OF FUNCTIONAL FOODS
Co-author:

Wu Huaqian,Nian Yingqun,Liu Yanhua,Zhang Yeyang,Hu Bing
Co-author:

Wu Huaqian,Nian Yingqun,Liu Yanhua,Zhang Yeyang,Hu Bing
Correspondence Author:

HB
Correspondence Author:

HB
Document Code:

2c9e868c853e007001853e15d799018a
Document Code:

2c9e868c853e007001853e15d799018a
Volume:

94
Volume:

94
Translation or Not:

no
Translation or Not:

no
Date of Publication:

2022-07-01
Date of Publication:

2022-07-01

Pre One:High Internal Phase Emulsions Stabilized with Polyphenol-Amyloid Fibril Supramolecules for Encapsulation and Protection of Lutein

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