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

MORE

Paper Publications Home >> Scientific Research >> Paper Publications

Effects of ultrasound emulsification on the properties of pork myofibrillar protein-fat mixed gel

Release time:2024-01-01Hits:

Impact Factor:

8.795
Affiliation of Author(s):

食品科技学院
Journal:

FOOD CHEMISTRY
Co-author:

周磊,张健,Lorenzo Jose M ,张万刚
Correspondence Author:

Wangang Zhang
Document Code:

6znu4zdsnqb1m7b96oyymafgvbb5eqhl
Volume:

345
Page Number:

-
Translation or Not:

no
Date of Publication:

2021-01-01

Pre One:Effects of ultrasound-assisted cooking on quality characteristics of spiced beef during cold storage

Next One:Health benefits, extraction and development of functional foods with curcuminoids