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

Colloidal structural characteristics and variation patterns of chicken skin gelatin during thermal processing

Release time:2025-12-28Hits:

Impact Factor:

9.7
Affiliation of Author(s):

食品科技学院
Journal:

FOOD CHEMISTRY
Co-author:

Xu Na, Han Minyi, Shao Xuefei, Yu Lixin, Chen Yiyao, Zhao Zeyuan, Zhou Xin, Xu Xinglian, Wang Peng
Document Code:

2c9e868c9b107424019b25ea5eff10d4
Volume:

493
Page Number:

-
Translation or Not:

no
Date of Publication:

2025-11-30

Pre One:The structural changes of Fisetin-Myofibrillar protein complexes induced by different non-covalent binding methods influence the adsorption of mucin glycoprotein: Spectroscopy, molecular docking and QCM-D

Next One:Changes in protein structural characteristics and non-targeted metabolites during stewing based on collagen degradation in chicken skin