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期刊名称

journal of food composition and analysis(1)

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Jianing Fu AND Shaobo Li AND Dequan Zhang AND Meizhen Xu AND Ling Liu AND Li Chen(0)

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institute of food science and technology, chinese academy of agriculture sciences, key laboratory of agro-products quality & safety harvest, stor(1)
institute of food science and technology, chinese academy of agriculture sciences, key laboratory of agro-products quality & safety harvest, storage, transportation, management and control, ministry of agriculture and rural affairs, beijing 100193, china(1)
the college of food science, shenyang agricultural university, shenyang 110866, china(1)

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2024(1)

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资源类型: 外文期刊

作者:Jianing Fu(精确检索)

作者:Shaobo Li(精确检索)

作者:Dequan Zhang(精确检索)

作者:Meizhen Xu(精确检索)

作者:Ling Liu(精确检索)

作者:Li Chen(精确检索)

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1Physicochemical properties of colloidal nanoparticles (CNPs) in lamb soup with different stewing times

作者： Jianing Fu; Shaobo Li; Dequan Zhang; Meizhen Xu; Ling Liu; Li Chen; SCIE（2024版）

机构： Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; The College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality & Safety Harvest, Stor;

来源：Journal of Food Composition and Analysis

关键词： Colloidal nanoparticles Colloidal properties Lamb soup Microstructure Rheological properties Spectroscopy