王鹏

Professor Supervisor of Doctorate Candidates

Exploring the relationship between the interfacial properties and emulsion properties of ultrasound-assisted cross-linked myofibrillar protein

Release time:2024-05-15Hits:

Impact Factor:

10.9
Impact Factor:

10.9
Affiliation of Author(s):

食品科技学院
Affiliation of Author(s):

食品科技学院
Journal:

FOOD HYDROCOLLOIDS
Journal:

FOOD HYDROCOLLOIDS
Co-author:

Tao Ye,Cai Jiaming,Wang Peng,Chen Jiahui,Zhou Lei,Yang Zongyun,Xu Xinglian
Co-author:

Tao Ye,Cai Jiaming,Wang Peng,Chen Jiahui,Zhou Lei,Yang Zongyun,Xu Xinglian
Document Code:

2c9e868c8cbdfc4b018cd21e31f52318
Document Code:

2c9e868c8cbdfc4b018cd21e31f52318
Volume:

146
Volume:

146
Translation or Not:

no
Translation or Not:

no
Date of Publication:

2024-01-01
Date of Publication:

2024-01-01