Wangang Zhang

Professor Supervisor of Doctorate Candidates

Multiscale Evaluation of Protein-Based Emulsion Gels: Impact of Gel Network Structure.

Release time:2026-01-26Hits:

Impact Factor:

17.8
Affiliation of Author(s):

食品科技学院
Journal:

Comprehensive reviews in food science and food safety
Co-author:

Zhou Lei, Zajac Marzena, Tao Ye, Lou Aihua, Quan Wei, Fan Xiankang, Zhang Wangang, Luo Jie, Shen Qingwu
Document Code:

2c9e868c9b67c117019b731bb468460e
Volume:

24
Issue:

6
Page Number:

e70342-e70342
Translation or Not:

no
Date of Publication:

2025-11-01