邢路娟

Associate Professor Supervisor of Master's Candidates

Effects of ultrasound-assisted emulsification and carboxymethyl cellulose addition on the rheological and microstructure properties of myofibrillar protein-soybean oil emulsion gel

Release time:2024-11-05Hits:

Impact Factor:

4.2
Impact Factor:

4.2
Affiliation of Author(s):

食品科技学院
Affiliation of Author(s):

食品科技学院
Journal:

FOOD AND BIOPRODUCTS PROCESSING
Journal:

FOOD AND BIOPRODUCTS PROCESSING
Co-author:

Zhou Lei,Kang Dacheng,Wang Jingyu,Cai Jiaming,Xing Lujuan,Zhang Wangang
Co-author:

Zhou Lei,Kang Dacheng,Wang Jingyu,Cai Jiaming,Xing Lujuan,Zhang Wangang
Document Code:

2c9e868c92f5138b0192f555792e0436
Document Code:

2c9e868c92f5138b0192f555792e0436
Volume:

144
Volume:

144
Page Number:

203-213
Page Number:

203-213
Translation or Not:

no
Translation or Not:

no
Date of Publication:

2024-03-01
Date of Publication:

2024-03-01