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:南京农业大学食品科技学院

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Paper Publications Home >> Scientific Research >> Paper Publications

In situ and real-time interfacial rheology and sum frequency generation studies of pale, soft, and exudative-like myosin's hydrophobic interface behavior explained by energy landscapes theory

Release time:2024-11-05Hits:

Impact Factor:

11.3
Impact Factor:

11.3
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:

Yang Zongyun,Li Zhen,Wang Chu,Wang Peng,Lu Xiaolin
Co-author:

Yang Zongyun,Li Zhen,Wang Chu,Wang Peng,Lu Xiaolin
Document Code:

2c9e868c91d616f70191ff1728320b18
Document Code:

2c9e868c91d616f70191ff1728320b18
Volume:

150
Volume:

150
Translation or Not:

no
Translation or Not:

no
Date of Publication:

2024-05-01
Date of Publication:

2024-05-01

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