王冲

Associate Professor Supervisor of Master's Candidates

Insight into the mechanism of heat-induced gelation improved by soybean protein isolate /bacterial cellulose co-assemblies: Spatial distribution and three-dimensional networks

Release time:2025-09-10Hits:

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:

Wang Chong, Cao Xiangyue, Liu Jiaoqiong, Yan Sunhui, Zhou Guanghong, Ding Chao, Zhuang Xinbo
Co-author:

Wang Chong, Cao Xiangyue, Liu Jiaoqiong, Yan Sunhui, Zhou Guanghong, Ding Chao, Zhuang Xinbo
First Author:

WC
First Author:

WC
Document Code:

2c9e868c9666fb1d0196674a0be600b9
Document Code:

2c9e868c9666fb1d0196674a0be600b9
Volume:

162
Volume:

162
Page Number:

-
Page Number:

-
Translation or Not:

no
Translation or Not:

no
Date of Publication:

2025-05-01
Date of Publication:

2025-05-01