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

Cyclic Continuous Glycation Enhanced Dispersibility of Myofibrillar Protein: Reaction Efficiency and Sites Modification

Release time:2024-12-26Hits:

Impact Factor:

6.0
Affiliation of Author(s):

食品科技学院
Journal:

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Co-author:

Chai Jiale,Zhao Xue,Zhang Weiyi,Wang Yue,Xu Xinglian
Document Code:

2c9e868c93f15c310193fc7d1a6438c5
Translation or Not:

no
Date of Publication:

2024-09-24

Pre One:Investigating roles of oil pre-oxidation on emulsion stability: Dispersed-phase and interfacial-film both matter

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