Supervisor of Master's Candidates
Hits:
Impact Factor:13.8
Journal:Food Hydrocolloids
Note:中科院一区TOP，ESI高被引论文
First Author:ZhangRenzhao
Indexed by:Journal paper
Discipline:Engineering
Document Type:J
Volume:150
Page Number:109763
Translation or Not:no
Date of Publication:2024-02-15
Included Journals:SCI
Pre One:Double network emulsion gel prepared with different polyphenol modified egg white protein: A promising fat substitute for oral processing and fatty taste supplement
Next One:Tailoring a novel ovalbumin emulsion gel for stability improvement and functional properties enhancement: Effect of oil phase structure changes by beeswax
