沈娟

Senior Lab Master

More than a thickener: guar gum affects PSE myosin emulsion stability through different modes by energy dissipation and molecular dynamic characterization

Release time:2025-09-23Hits:

Impact Factor:

13.3
Impact Factor:

13.3
Affiliation of Author(s):

食品科技学院
Affiliation of Author(s):

食品科技学院
Journal:

FOOD HYDROCOLLOIDS
Journal:

FOOD HYDROCOLLOIDS
Co-author:

Yang Zongyun,Li Zhen,Wang Peng,Bai Yun,Liu Yating,Wang Weinan,Xu Xinglian,Shen Juan
Co-author:

Yang Zongyun,Li Zhen,Wang Peng,Bai Yun,Liu Yating,Wang Weinan,Xu Xinglian,Shen Juan
Document Code:

2c9e868c994b64e901994c9000ae0666
Document Code:

2c9e868c994b64e901994c9000ae0666
Volume:

163
Volume:

163
Translation or Not:

no
Translation or Not:

no
Date of Publication:

2025-06-01
Date of Publication:

2025-06-01