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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
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Paper Publications
The determination of aggregation size on the emulsion properties of myofibrillar protein
Release time:2024-01-02
Hits:
Impact Factor:
11.3
Affiliation of Author(s):
食品科技学院
Journal:
FOOD HYDROCOLLOIDS
Co-author:
Zhang Haozhen,Zhang Weiyi,Zhao Xue,Xu Xinglian
Correspondence Author:
ZX
Document Code:
2c9e868c8bc8d794018bd1aa8c37039c
Volume:
144
Translation or Not:
no
Date of Publication:
2023-11-01
Pre One:
Aggregate Size Modulates the Oil/Water Interfacial Behavior of Myofibrillar Proteins: Toward the Thicker Interface Film and Disulfide Bond.
Next One:
Role of oil polarity on myofibrillar protein emulsions stability: A multi-scale research
