中文

李丹丹

Associate Professor Supervisor of Master's Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral degree
Professional Title:Associate Professor
Alma Mater:江南大学

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Paper Publications Home >> Scientific Research >> Paper Publications

The granule size and enhanced thermostability of starch particles influenced the fabrication of oleogel via capillary force

Release time:2026-09-10Hits:

Impact Factor:

8.7
Affiliation of Author(s):

食品科技学院
Journal:

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Co-author:

Zhang Gaoqian, Zhou Xing, Yao Guoxiang, Pang Minxia, Li Dandan, Li Chunbao, Wang Ren, Zhang Hao
Document Code:

2c9e868ca06b828501a079ca79e4069e
Volume:

369
Page Number:

-
Translation or Not:

no
Date of Publication:

2026-06-01

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