邢路娟

Associate Professor Supervisor of Master's Candidates

Effects and mechanisms of ultrasound-assisted emulsification treatment on the curcumin delivery and digestive properties of myofibrillar protein-carboxymethyl cellulose complex emulsion gel

Release time:2024-11-05Hits:

Impact Factor:

7.4
Impact Factor:

7.4
Affiliation of Author(s):

食品科技学院
Affiliation of Author(s):

食品科技学院
Journal:

FOOD RESEARCH INTERNATIONAL
Journal:

FOOD RESEARCH INTERNATIONAL
Co-author:

Zhou Lei,Cai Jiaming,Wang Jingyu,Ma Chao,Xing Lujuan,Tang Siah Ying,Zhang Wangang
Co-author:

Zhou Lei,Cai Jiaming,Wang Jingyu,Ma Chao,Xing Lujuan,Tang Siah Ying,Zhang Wangang
Document Code:

2c9e868c92f5138b0192f5307ca7019f
Document Code:

2c9e868c92f5138b0192f5307ca7019f
Volume:

188
Volume:

188
Translation or Not:

no
Translation or Not:

no
Date of Publication:

2024-07-01
Date of Publication:

2024-07-01