Current position: Home >> Scientific Research >> Research Projects
Henry WANG

Personal Information

中级  

Main positions:烹饪与营养系副主任

Other Post:中式烹饪教学团队主任

Research Projects

儿茶素缓释微胶囊的制备及其对宫保鸡丁预制菜的品质控制研究(PRKX2022Z15)

Hits:

Leading Scientist:王恒鹏

Supported by:其他省部级研究课题

Project level:纵向

Project Number:PRKX2022Z15

Scheduled completion time:2024-01-01

Date of Project Completion:2024-01-01

Date of Project Initiation:2023-01-01

Project Approval Number:PRKX2022Z15

Pre One:植物蛋白-多酚共结晶调控低脂乳化牛肉蛋白凝胶特性的分子机制(24KJB550013)

Next One:关键加工工艺对烤鸭风味形成规律的影响及机制(CC24ZD01)