柯维馨

Lecturer (Higher Education Institution)

The effect of fat content in food matrix on the structure, rheological properties and digestive properties of protein

Release time:2024-01-02Hits:

Impact Factor:

10.9
Affiliation of Author(s):

食品科技学院
Journal:

FOOD HYDROCOLLOIDS
Co-author:

Ding Mengzhen,Huang Zixin,Jin Zhiying,Zhou Chang,Wu Juqing,Zhao Di,Shan Kai,Ke Weixin,Zhang Miao,Nian Yingqun,Li Chunbao
Document Code:

2c9e868c8560b4c001857159fc885e44
Volume:

126
Translation or Not:

no
Date of Publication:

2022-05-01