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

Nano Filling Effect of Nonmeat Protein Emulsion on the Rheological Property of Myofibrillar Protein Gel

Release time:2024-01-01Hits:

Impact Factor:

5.5
Affiliation of Author(s):

食品科技学院
Journal:

FOODS
Co-author:

Cai Ruying,Yang Zongyun,Li Zhen,Wang Peng,Han Minyi,Xu Xinglian
Correspondence Author:

WP
Document Code:

2c9e868c854d90ee01855277b9c15733
Volume:

11
Issue:

5
Translation or Not:

no
Date of Publication:

2022-03-01

Pre 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

Next One:Optimizing 3D printing of chicken meat by response surface methodology and genetic algorithm: Feasibility study of 3D printed chicken product