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

Comparisons between Myofibrillar Protein-Luteolin Conjugates Fabricated through Covalent and Noncovalent Modification

Release time:2024-01-02Hits:

Impact Factor:

6.0
Affiliation of Author(s):

食品科技学院
Journal:

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Co-author:

Wu Zhenyang,Zhao Xue,Xu Xinglian
Correspondence Author:

ZX
Document Code:

2c9e868c8bc8d794018bd1ac1b3103a7
Volume:

71
Issue:

25
Page Number:

9908-9921
Translation or Not:

no
Date of Publication:

2023-06-20

Pre One:Effects of pre-formulation and post-cooking method on the rheological and gelation properties of 3D printed chicken products

Next One:How environmental stresses affect the physical stability of oil in water emulsion prepared using pH-shifted myofibrillar protein?