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

Oil chain length matters: From interfacial protein adsorption to emulsion stabilization

Release time:2025-12-27Hits:

Impact Factor:

13.3
Affiliation of Author(s):

食品科技学院
Journal:

FOOD HYDROCOLLOIDS
Co-author:

Wang Xiaoqing, Zhang Weiyi, Shao Junhua, Xu Xinglian, Zhao Xue
Correspondence Author:

ZX
Document Code:

2c9e868c9b44309f019b44d3a22e08e5
Volume:

166
Page Number:

-
Translation or Not:

no
Date of Publication:

2025-10-01

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