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

Inhibition of Heat-Induced Flocculation of Myosin-Based Emulsions through Steric Repulsion by Conformational Adaptation-Enhanced Interfacial Protein with an Alkaline pH-Shifting-Driven Method

Release time:2024-01-01Hits:

Impact Factor:

3.888
Affiliation of Author(s):

食品科技学院
Journal:

LANGMUIR
Co-author:

李凌云,王鹏,吴长玲,蔡汝莹,徐幸莲,周光宏,吴涛,章悦
Correspondence Author:

WP
Document Code:

gnl2ihzdqi61vdu4zr8cmjm8liiub47u
Volume:

34
Issue:

30
Page Number:

8848-8856
Translation or Not:

no
Date of Publication:

2018-01-01

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