扬州大学教师个人主页服务平台 ZXX--Home-- Insighting the effect of lard-based diacylglycerol on the thermal gelation and rheological properties of myofibrillar protein influenced by soy protein isolate

赵欣欣中级

Zhao Xinxin Doctor of Engineering, Lecturer, Master's Supervisor College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, 225127, China E-mail: xxzhao@yzu.edu.cn Brief personal experience and educational background 2010.09 -- 2014.06 College of Food Science, Northeast Agricultural University, Bachelor degree of Food Engineering 2014.09 -- 2019.12 Doctor degree in of ...Detials

Paper Publications Current position: Home > Scientific Research > Paper Publications

Insighting the effect of lard-based diacylglycerol on the thermal gelation and rheological properties of myofibrillar protein influenced by soy protein isolate

Release time:2024-05-16 Hits:

Impact Factor:10.7
Journal:Food Hydrocolloids
Co-author:Sun Xiankun,Lai Bangcheng,Wu Mangang,Ge Qingfeng,Peng Xinyan
Indexed by:SCI一区TOP
Correspondence Author:Kong Baohua,Yu Hai
Translation or Not:no
Date of Publication:2024-04-14
Included Journals:SCI

Next One: Effects of ultrasound-assisted cooking on the physicochemical properties and microstructure of pork meatballs