中文

Wangang Zhang

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 Philosophy
Professional Title:Professor
Alma Mater:爱荷华州立理工大学

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Paper Publications Home >> Scientific Research >> Paper Publications

Effects of Ultrasound-Assisted Emulsification on the Emulsifying and Rheological Properties of Myofibrillar Protein Stabilized Pork Fat Emulsions

Release time:2024-01-01Hits:

Impact Factor:

5.94
Affiliation of Author(s):

食品科技学院
Journal:

FOODS
Co-author:

周磊,张健,殷燕涛,张万刚,杨玉玲
Correspondence Author:

Wangang Zhang
Document Code:

a3lgx6g4x7xe0frl68w17k88z53e1nxy
Volume:

10
Issue:

6
Page Number:

-
Translation or Not:

no
Date of Publication:

2021-01-01

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