中文

邢路娟

Associate Professor Supervisor of Master's Candidates

School/Department: College of Food Science & Technology
Education Level:The graduate student is educated
Degree:Doctoral degree
Professional Title:Associate Professor
Alma Mater:南京农业大学

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Paper Publications Home >> Scientific Research >> Paper Publications

Mechanism of Toona sinensis seed polyphenols inhibiting oxidation and modifying physicochemical and gel properties of pork myofibrillar protein under oxidation system.

Release time:2024-11-05Hits:

Impact Factor:

7.516
Affiliation of Author(s):

食品科技学院
Journal:

FOOD CHEMISTRY
Co-author:

Wang Jingyu, Zhou Lei, Xing Lujuan, Zhou Guanghong, Zhang Wangang
Document Code:

2c9e868c92f5138b0192f568a3750495
Translation or Not:

no
Date of Publication:

2024-01-01

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