中文

王沛

Professor Supervisor of Doctorate Candidates

School/Department: College of Food Science & Technology
Professional Title:Professor
Alma Mater:江南大学

MORE

Paper Publications Home >> Scientific Research >> Paper Publications

Investigation on the Molecular and Physicochemical Changes of Protein and Starch of Wheat Flour during Heating

Release time:2024-01-02Hits:

Impact Factor:

5.94
Affiliation of Author(s):

食品科技学院
Journal:

FOODS
Co-author:

杨涛,王沛,周琴,王笑,蔡剑,黄梅,姜东
Correspondence Author:

WP
Document Code:

slkwhk857q5v5qdzxppfgeeqtmnkheip
Volume:

10
Issue:

6
Page Number:

-
Translation or Not:

no
Date of Publication:

2021-01-01

Pre One:Selectively hydrolyzed soy protein as an efficient quality improver for steamed bread and its influence on dough components

Next One:Water-Extractable Arabinoxylan-Induced Changes in the Conformation and Polymerization Behavior of Gluten upon Thermal Treatment