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

Oxidative stability of isoelectric solubilization/precipitation-isolated PSE-like chicken protein

Release time:2024-01-01Hits:

Impact Factor:

6.219
Affiliation of Author(s):

食品科技学院
Journal:

FOOD CHEMISTRY
Co-author:

赵雪,邢通,王鹏,徐幸莲,周光宏
Document Code:

x937xrrn25tdz9o0umc4exg5ld0ctz8n
Volume:

283
Page Number:

646-655
Translation or Not:

no
Date of Publication:

2019-01-01

Pre One:负载姜黄素的高浓度乳化物对乳化肠品质的影响

Next One: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