王沛

Associate Professor Supervisor of Doctorate Candidates

Impact of mixed β-conglycinin and hydrolysates of glycinin on the thermal transition and polymerization behavior of gluten

Release time:2025-12-14Hits:

Impact Factor:

9.7
Impact Factor:

9.7
Affiliation of Author(s):

食品科技学院
Affiliation of Author(s):

食品科技学院
Journal:

FOOD CHEMISTRY
Journal:

FOOD CHEMISTRY
Co-author:

Wang Guangzheng, Du Yisheng, Cheng Xu, Li Weiwei, Li Dandan, Xie Chong, Yang Runqiang, Wang Pei
Co-author:

Wang Guangzheng, Du Yisheng, Cheng Xu, Li Weiwei, Li Dandan, Xie Chong, Yang Runqiang, Wang Pei
Correspondence Author:

WP
Correspondence Author:

WP
Document Code:

2c9e868c9a4cf173019a51ecd04d5a78
Document Code:

2c9e868c9a4cf173019a51ecd04d5a78
Volume:

494
Volume:

494
Page Number:

-
Page Number:

-
Translation or Not:

no
Translation or Not:

no
Date of Publication:

2025-12-01
Date of Publication:

2025-12-01