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王沛
Associate Professor
Supervisor of Master's Candidates
School/Department: College of Food Science & Technology
Professional Title:
Associate Professor
Alma Mater:
江南大学
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Paper Publications
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Paper Publications
Synergistic enhancement of anthocyanin stability and techno-functionality of colored wheat during the steamed bread processing by selectively hydrolyzed soy protein
Release time:2024-12-26
Hits:
Impact Factor:
8.2
Affiliation of Author(s):
食品科技学院
Journal:
FOOD CHEMISTRY
Co-author:
Yang Bailu,Wang Xinnuo,Li Weiwei,Liu Guannan,Li Dandan,Xie Chong,Yang Runqiang,Jiang Dong,Zhou Qin,Wang Pei
Correspondence Author:
WP
Document Code:
2c9e868c92db0b4c0192e0125b4f3061
Volume:
456
Translation or Not:
no
Date of Publication:
2024-10-30
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.Antifreeze Polysaccharides from Wheat Bran: The Structural Characterization and Antifreeze Mechanism
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Stabilization of delphinidin-3-O-rutinoside by mixed β-conglycinin and hydrolysates of glycinin upon heating