中文

张雅玮

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 Engineering
Professional Title:Professor
Alma Mater:南京农业大学

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Paper Publications Home >> Scientific Research >> Paper Publications

Effect of L-histidine and L-lysine on the properties of oil-in-water emulsions stabilized by porcine myofibrillar proteins at low/high ionic strength

Release time:2024-01-02Hits:

Impact Factor:

6.295
Affiliation of Author(s):

食品科技学院
Journal:

LWT-FOOD SCIENCE AND TECHNOLOGY
Co-author:

郭秀云,高峰,张雅玮,彭增起,Jamali Muneer Ahmed
Correspondence Author:

ZYW
Document Code:

47o6bf43bb1i8ircnt7wxg93n5f91bkf
Volume:

141
Page Number:

-
Translation or Not:

no
Date of Publication:

2021-01-01

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Next One:Manipulating interfacial behaviour and emulsifying properties of myofibrillar proteins by L-Arginine at low and high salt concentration