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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Elucidate the molecular mechanism of carboxymethyl cellulose stabilized myofibrillar protein: Effect of saccharide charge density

Release time:2025-12-28Hits:

Impact Factor:

9.7
Affiliation of Author(s):

食品科技学院
Journal:

FOOD CHEMISTRY
Co-author:

Chai Jiale, Zhang Weiyi, Zhao Xue, Xu Xinglian
Correspondence Author:

XXL
Document Code:

2c9e868c9b107424019b25f1449c117d
Volume:

491
Translation or Not:

no
Date of Publication:

2025-11-01

Pre One:The effect of raw egg storage time on the quality, fatty acid composition and volatile organic compounds of salt-baked marinated eggs

Next One:Ultrasound-assisted tannic acid crosslinking of myofibrillar protein-stabilized high internal phase emulsions: Enhanced stability, mechanical properties, and 3D printability