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

Molecular characterization of water-extractable arabinoxylan from wheat bran and its effect on the heat-induced polymerization of gluten and steamed bread quality

Release time:2024-01-02Hits:

Impact Factor:

7.077
Affiliation of Author(s):

食品科技学院
Journal:

FOOD HYDROCOLLOIDS
Co-author:

王沛,侯翠丹,赵小惠,田梦琦,顾振新,杨润强
First Author:

WP
Document Code:

47mei04y96vhe1our0zosvc32cm145ox
Volume:

87
Page Number:

570-581
Translation or Not:

no
Date of Publication:

2019-01-01

Pre One:The mechanism of freeze-thawing induced accumulation of gamma-aminobutyric acid in germinated soybean

Next One:Low salinity promotes the growth of broccoli sprouts by regulating hormonal homeostasis and photosynthesis