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

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Paper Publications Home >> Scientific Research >> Paper Publications

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

Release time:2024-01-01Hits:

Impact Factor:

5.5
Affiliation of Author(s):

食品科技学院
Journal:

FOODS
Co-author:

Zhang Yulong,Bai Yun,Yu Xiaobo,Li Zhen,Wang Peng,Xu Xinglian
Correspondence Author:

WP
Document Code:

2c9e868c8552f48a018556cbc953470c
Volume:

11
Issue:

21
Translation or Not:

no
Date of Publication:

2022-11-01

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