中文
Home
Scientific Research
Research Projects
Paper Publications
Patents
Published Books
Teaching Research
Teaching Resources
Teaching Information
Award information
personal honors
scientific research awards
teaching awards
Enrollment Information
Student Information
My Album
Blog
Personal Homepage
中
Home
Scientific Research
Research Projects
Paper Publications
Patents
Published Books
Teaching Research
Teaching Resources
Teaching Information
Award information
personal honors
scientific research awards
teaching awards
Enrollment Information
Student Information
My Album
Blog
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
MORE
Paper Publications
Home
>>
Scientific Research
>>
Paper Publications
An unfolding/aggregation kinetic instructed rational design towards improving graft degree of glycation for myofibrillar protein
Release time:2024-12-26
Hits:
Impact Factor:
8.2
Affiliation of Author(s):
食品科技学院
Journal:
FOOD CHEMISTRY
Co-author:
Chai Jiale,Zhao Xue,Xu Yujuan,Xu Xinglian
Correspondence Author:
ZX
Document Code:
2c9e868c91d616f70191ee26251a3765
Volume:
446
Translation or Not:
no
Date of Publication:
2024-07-15
Pre One:
Oil unsaturation degree dictates emulsion stability through tuning interfacial behaviour of proteins
Next One:
Effects of Wooden Breast Myopathy on Meat Quality Characteristics of Broiler Pectoralis Major Muscle and Its Changes with Intramuscular Connective Tissue
