Supervisor of Master's Candidates
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Impact Factor:9.2
Journal:Food Chemistry: X
Note:中科院一区TOP
First Author:ZhangRenzhao
Indexed by:Journal paper
Discipline:Engineering
Document Type:J
Volume:29
Page Number:102784
Translation or Not:no
Date of Publication:2025-09-25
Included Journals:SCI
Pre One:Network structure of response to freeze-thaw cycles in egg white protein gels filled with emulsion: Digestive kinetics regulated by the state of water and embedded oil
Next One:Double network emulsion gel prepared with different polyphenol modified egg white protein: A promising fat substitute for oral processing and fatty taste supplement
