Supervisor of Master's Candidates
Hits:
Impact Factor:10.4
Journal:Food Chemistry
First Author:ZhangRenzhao
Indexed by:Journal paper
Discipline:Engineering
Document Type:J
Volume:465
Issue:2
Page Number:142082
Translation or Not:no
Date of Publication:2025-09-01
Included Journals:SCI
Pre One:Emerging strategies for controlled digestion of fat substitutes: Synergistic modification of egg white protein by combined polyphenol heat treatment for preparation of double network emulsion gel
Next One:Tailoring an egg white protein double network emulsion gel as a novel fat substitute for improving freeze-thaw stability of minced meat gel
