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

MORE

Paper Publications Home >> Scientific Research >> Paper Publications

Pre-emulsion constructed with modified rice bran fiber and its application in low-fat chicken meatballs

Release time:2024-12-26Hits:

Impact Factor:

6.0
Affiliation of Author(s):

食品科技学院
Journal:

LWT-FOOD SCIENCE AND TECHNOLOGY
Co-author:

Wang Yao,Zhang Haozhen,Tao Ye,Xu Xinglian,Zhao Xue
Document Code:

2c9e868c93f15c310193fc6c30ab3855
Volume:

201
Translation or Not:

no
Date of Publication:

2024-06-01

Pre One:不同来源膳食纤维的乳化性能研究

Next One:Oil density and viscosity affect emulsion stability and destabilization mechanism