扬州大学教师个人主页服务平台 Wang Qingling--Home-- Enhanced gelling properties of myofibrillar protein by ultrasound-assisted thermal-induced gelation process: Give an insight into the mechanism

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Supervisor of Master's Candidates

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School/Department:食品科学与工程学院

Education Level:With Certificate of Graduation for Doctorate Study

Business Address:扬州大学扬子津校区笃行楼S233

Gender:Female

Degree:Doctoral Degree in Engineering

Status:在岗

Alma Mater:江南大学

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王庆玲

Gender:Female

Education Level:With Certificate of Graduation for Doctorate Study

Alma Mater:江南大学

Paper Publications

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Enhanced gelling properties of myofibrillar protein by ultrasound-assisted thermal-induced gelation process: Give an insight into the mechanism

Affiliation of Author(s):食品科学与工程学院
Journal:ULTRASONICS SONOCHEMISTRY
Co-author:顾晨,韦冉冉,栾艺,刘瑞,葛庆丰,于海
First Author:Wang Qingling
Indexed by:应用基础研究
Correspondence Author:吴满刚
Volume:94
ISSN No.:1350-4177
Translation or Not:no
Date of Publication:2023-01-01

Pre One:Moderate pulsed electric field-induced structural unfolding ameliorated the gelling properties of porcine muscle myofibrillar protein

Next One:Consolidating the gelling performance of myofibrillar protein using a novel OSA-modified-starch-stabilized Pickering emulsion filler: Effect of starches with distinct crystalline types