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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Qingling Wang,Jiang Jiang,Jinwei Li,Meibin Qiu,Chuanzhou Lin,Xuhao Shi,Peirang Cao.High quality lard with low cholesterol content produced by aqueous enzymatic extraction and β‐cyclodextrin treatment.[journalArticle].European Journal of Lipid Science and Technology,2015,118(4):553-563.
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Leisha,Aeneas O.Koosis,Qingling Wang.Interfacial dilatational and emulsifying properties of ultrasound-treated pea protein.[journalArticle].Food Chemistry,2021,350129271.
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Jiang Jiang,Ziye Song,Qingling Wang,Xiaonan Xu,Yuanfa Liu.Ultrasound-mediated interfacial protein adsorption and fat crystallization in cholesterol-reduced lard emulsion.[journalArticle].Ultrasonics Sonochemistry,2019,58,104641.
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JiangJiang,Qingling Wang.A pH shift approach to the improvement of interfacial properties of plant seed proteins.[journalArticle].Current Opinion in Food Science,2018,19,50-56.
