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粘颖群

Associate Professor Supervisor of Master's Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral degree
Professional Title:Associate Professor
Alma Mater:爱尔兰科克大学

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Paper Publications Home >> Scientific Research >> Paper Publications

Influence of salting process on the structure and in vitro digestibility of actomyosin

Release time:2024-01-02Hits:

Impact Factor:

3.574
Affiliation of Author(s):

食品科技学院
Journal:

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Co-author:

赵迪,何静,邹小雨,粘颖群,徐幸莲,周光宏,李春保
Document Code:

iq30lszxtzbhml8jy8snoq9gnncm3nt8
Volume:

57
Issue:

5
Page Number:

1763-1773
Translation or Not:

no
Date of Publication:

2020-01-01

Pre One:Overheating induced structural changes of type I collagen and impaired the protein digestibility

Next One:Application of preheating treatment in up- and down-regulating the glycation process of dietary proteins