中文

赵雪

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:南京农业大学

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Paper Publications Home >> Scientific Research >> Paper Publications

Insight into the oil polarity impact on interfacial properties of myofibrillar protein

Release time:2024-01-02Hits:

Impact Factor:

10.9
Affiliation of Author(s):

食品科技学院
Journal:

FOOD HYDROCOLLOIDS
Co-author:

Xu Xinglian,Zhao Xue
Document Code:

2c9e868c853f8ed501854bf59db14a59
Volume:

128
Translation or Not:

no
Date of Publication:

2022-07-01

Pre One:Role of oil polarity on myofibrillar protein emulsions stability: A multi-scale research

Next One:Trace the difference driven by unfolding-refolding pathway of myofibrillar protein: Emphasizing the changes on structural and emulsion properties