中文

Zhan Qiping

Lecturer (Higher Education Institution)

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral degree
Professional Title:Lecturer (Higher Education Institution)
Alma Mater:华南理工大学

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Paper Publications Home >> Scientific Research >> Paper Publications

Exploring gelation properties and structural features on 3D printability of compound proteins emulsion gels: Emphasizing pH-regulated non-covalent interactions with xanthan gum

Release time:2024-12-18Hits:

Impact Factor:

7.516
Affiliation of Author(s):

食品科技学院
Journal:

FOOD CHEMISTRY
Co-author:

Dong Sizhe,Qian Zheng,Liu Xiao,Liu Feifei,Zhan Qiping,Hu Qiuhui,Zhao Liyan
Document Code:

2c9e868c938a644d01938f9c3d965854
Volume:

461
Translation or Not:

no
Date of Publication:

2024-12-15

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