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

MORE

Paper Publications Home >> Scientific Research >> Paper Publications

Oil chain length matters: From interfacial protein adsorption to emulsion stabilization

Release time:2025-12-27Hits:

Impact Factor:

13.3
Affiliation of Author(s):

食品科技学院
Journal:

FOOD HYDROCOLLOIDS
Co-author:

Wang Xiaoqing, Zhang Weiyi, Shao Junhua, Xu Xinglian, Zhao Xue
Document Code:

2c9e868c9b44309f019b44d3a22e08e5
Volume:

166
Page Number:

-
Translation or Not:

no
Date of Publication:

2025-10-01

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

Next One:Au@Ag core-shell nanorods enhance surface-enhanced Raman scattering aptasensor for ultrasensitive detection of Salmonella Typhimurium