中文

赵立艳

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:中国农业大学

MORE

Paper Publications Home >> Scientific Research >> Paper Publications

Characterization and functional evaluation of oat protein isolate-Pleurotus ostreatus beta-glucan conjugates formed via Maillard reaction

Release time:2024-01-01Hits:

Impact Factor:

7.077
Affiliation of Author(s):

食品科技学院
Journal:

FOOD HYDROCOLLOIDS
Co-author:

仲磊,马宁,吴怡亮,赵立艳,马高兴,裴斐,胡秋辉
Document Code:

ph8i9x7im21poj4x33cojeg3lnmu10xo
Volume:

87
Page Number:

459-469
Translation or Not:

no
Date of Publication:

2019-01-01

Pre One:Gastrointestinal fate and antioxidation of beta-carotene emulsion prepared by oat protein isolate-Pleurotus ostreatus beta-glucan conjugate

Next One:Storage quality and flavor evaluation of Volvariella volvacea packaged with nanocomposite-based packaging material during commercial storage condition