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杨
杨欣 (Xin Yang)
shenzhen university
15H指数
196论文数
984被引数
收录论文 75
发表时间
Exploring the potential of ultrasound to improve the physicochemical properties of protein-based emulsion gels: by ultrasonically treating emulsion (pre-emulsification, post-emulsification) and substrate solution respectively探索超声改善蛋白质基乳液凝胶物理化学性质的可能性:通过分别对乳液(预乳化、乳化后)和基质溶液进行超声处理
FOOD HYDROCOLLOIDS
IF12.4

