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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Structural and functional modification of food proteins by high power ultrasound and its application in meat processing

Release time:2024-01-01Hits:

Impact Factor:

11.193
Affiliation of Author(s):

食品科技学院
Journal:

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Co-author:

康大成,张万刚,Lorenzo Jose M ,陈星
Correspondence Author:

Wangang Zhang
Document Code:

swuod9vom7vk97911woocubkf6g6noqb
Page Number:

-
Translation or Not:

no
Date of Publication:

2020-01-01

Pre One:Influences of ultrasonic-assisted frying on the flavor characteristics of fried meatballs

Next One:Influence of Rice Flour, Glutinous Rice Flour, and Tapioca Starch on the Functional Properties and Quality of an Emulsion-Type Cooked Sausage