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

不同来源膳食纤维的乳化性能研究

Release time:2024-12-26Hits:

Affiliation of Author(s):

食品科技学院
Journal:

食品工业科技
Co-author:

王瑶,赵雪,吴昊,徐幸莲
Document Code:

2c9e868c93f15c310193fc8155e13980
Translation or Not:

no
Date of Publication:

2024-06-28

Pre One:Effects of high hydrostatic pressure treatment on the structural properties of interfacial protein of rabbit myosin emulsion

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