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

Release time:2024-01-02Hits:

Impact Factor:

3.575
Affiliation of Author(s):

食品科技学院
Journal:

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Co-author:

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

ZYW
Document Code:

n1ouu90zg1tjy2jzci69befan8tj1ggn
Volume:

56
Issue:

2
Page Number:

999-1012
Translation or Not:

no
Date of Publication:

2021-01-01

Pre One: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

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