中文

唐长波

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 in Engineering
Professional Title:Associate Professor
Alma Mater:南京农业大学

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Paper Publications Home >> Scientific Research >> Paper Publications

L-组氨酸修饰乳清蛋白结构及其热诱导凝胶特性

Release time:2024-01-02Hits:

Affiliation of Author(s):

食品科技学院
Journal:

食品科学
Co-author:

王耀松,马天怡,胡荣蓉,张唯唯,应瑞峰,黄梅桂,唐长波
Correspondence Author:

TCB
Document Code:

c5psxr2dyii1fk7zddwjswwgi1bp48l4
Volume:

42
Issue:

6
Page Number:

16-23
Translation or Not:

no
Date of Publication:

2021-01-01

Pre One:Effects of Cyclocarya paliurus (Batal.) Extracts on Oxidative Stability and Sensory Quality in Meat Products (Frankfurters)

Next One:极端酸碱pH偏移改善白果蛋白溶解性和乳化性