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
Double-shoulder-tasked unit:College of Food Science & Technology
Professional Title:Professor
Alma Mater:南京农业大学

MORE

Paper Publications Home >> Scientific Research >> Paper Publications

SAXS characterization of the interactions among digested food compounds and the anti-oxidant and anti-inflammatory activities of the formed nanocomplexes

Release time:2024-01-02Hits:

Impact Factor:

3.709
Affiliation of Author(s):

食品科技学院
Journal:

FOOD & FUNCTION
Co-author:

杨迎康,王骁琦,陈贵杰,周文化,曾晓雄,胡冰,李云琦,黄庆荣
Correspondence Author:

HB
Document Code:

tp8belkigg2fd6r1op88u7bxbuvfdly2
Volume:

9
Issue:

6
Page Number:

3408-3418
Translation or Not:

no
Date of Publication:

2018-01-01

Pre One:Changes in molecular structure of chickpea starch during processing treatments: A thin layer chromatography study

Next One:Immunomodulatory Effects of Enzymatic-Synthesized alpha-Galactooligosaccharides and Evaluation of the Structure-Activity Relationship