中文

沈娟

Senior Lab Master

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Study as Master's Candidates
Degree:Master's Degree in Engineering
Professional Title:Senior Lab Master
Alma Mater:南京农业大学

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Paper Publications Home >> Scientific Research >> Paper Publications

Dual improvement in curcumin encapsulation efficiency and lyophilized complex dispersibility through ultrasound regulation of curcumin–protein assembly

Release time:2024-01-02Hits:

Impact Factor:

8.0
Affiliation of Author(s):

食品科技学院
Journal:

Ultrasonics Sonochemistry
Co-author:

Dong Hualin,Wang Peng,Yang Zongyun,Li Ru,Xu Xinglian,Shen Juan
Document Code:

2c9e868c854c16f801854c536d810694
Volume:

90
Translation or Not:

no
Date of Publication:

2022-11-01

Pre One:Impact of Wheat Arabinoxylan with Defined Substitution Patterns on the Heat-Induced Polymerization Behavior of Gluten

Next One:Screening of Sourdough Starter Strains and Improvements in the Quality of Whole Wheat Steamed Bread