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Zhan Qiping
School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral degree
Alma Mater:
华南理工大学
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Paper Publications
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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:2024-12-18
Hits:
Impact Factor:
9.7
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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The Influence and Mechanisms of Natural Plant Polysaccharides on Intestinal Microbiota-Mediated Metabolic Disorders
Next One:
Effects of polysaccharide fractions isolated from the pulp of rose laevigata Michx fruit on the foaming and polarization of RAW264.7 macrophage cells.
