扬州大学教师个人主页服务平台 Wang Qingling--Home-- Moderate pulsed electric field-induced structural unfolding ameliorated the gelling properties of porcine muscle myofibrillar protein

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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

Current position: Home / Scientific Research / Paper Publications

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

Affiliation of Author(s):食品科学与工程学院
Journal:INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
Co-author:韦冉冉,胡娟,栾艺,刘瑞,葛庆丰,于海,吴满刚
First Author:Wang Qingling
Volume:81
ISSN No.:1466-8564
Translation or Not:no
Date of Publication:2022-01-01

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