中文

张昊

Associate Professor Supervisor of Master's Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral degree
Professional Title:Associate Professor
Alma Mater:江南大学

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Paper Publications Home >> Scientific Research >> Paper Publications

Molecular modulating of amylopectin's structure promoted the formation of starch-unsaturated fatty acids complexes with controlled digestibility and improved stability to oxidation

Release time:2024-12-31Hits:

Impact Factor:

8.2
Affiliation of Author(s):

食品科技学院
Journal:

FOOD CHEMISTRY
Co-author:

Yu Wenjie,He Zhishu,Luo Xiaohu,Feng Wei,Wang Tao,Wang Ren,Chen Zhengxing,Zhang Hao
Document Code:

2c9e868c93f15c3101940161618513d8
Volume:

441
Translation or Not:

no
Date of Publication:

2024-05-30

Next One:Production and characterization of recrystallized linear alpha-glucans at different temperatures for controllable thermostability and digestibility.