中文

王鹏

Professor Supervisor of Doctorate Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Engineering
Professional Title:Professor
Alma Mater:南京农业大学

MORE

Paper Publications Home >> Scientific Research >> Paper Publications

Structural transformation of egg white protein particles modified by preheating combined with pH-shifting: Mechanism of enhancing heat stability

Release time:2024-01-01Hits:

Impact Factor:

6.0
Affiliation of Author(s):

食品科技学院
Journal:

LWT-FOOD SCIENCE AND TECHNOLOGY
Co-author:

Wang Baoli,Wang Peng,Xu Xinglian,Zhou Guanghong
Document Code:

2c9e868c8552f48a0185568bb6ae4115
Volume:

170
Translation or Not:

no
Date of Publication:

2022-12-01

Pre One:Improvement in Emulsifying Capacity of Goose Liver Protein Treated by pH Shifting with Addition of Sodium Tripolyphosphate and Its Proteomics Analysis

Next One:A Study on the Mechanisms of Nanoparticle-Stabilized High Internal Phase Emulsions Constructed by Cross-Linking Egg White Protein Isolate with Different Transglutaminase Concentrations