中文

徐幸莲

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

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Modulating the properties of myofibrillar proteins-stabilized high internal phase emulsions using chitosan for enhanced 3D-printed foods

Release time:2024-01-04Hits:

Impact Factor:

11.9
Affiliation of Author(s):

食品科技学院
Journal:

CARBOHYDRATE POLYMERS
Co-author:

Zhang Feiyu, Wang Peng, Huang Mingyuan, Xu Xinglian
Correspondence Author:

XXL
Document Code:

2c9e868c8cbdfc4b018cc8333a3a0b5e
Volume:

324
Page Number:

-
Translation or Not:

no
Date of Publication:

2024-01-15

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