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pH Effect on the Structure, Rheology, and Electrospinning of Maize Zein.
Wu, Yuehan; Du, Jinhui; Zhang, Jiahan; Li, Yanlei; Gao, Zhiming.
Afiliação
  • Wu Y; Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Nanli Road, Wuhan 430068, China.
  • Du J; Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Nanli Road, Wuhan 430068, China.
  • Zhang J; Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Nanli Road, Wuhan 430068, China.
  • Li Y; Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Nanli Road, Wuhan 430068, China.
  • Gao Z; Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Nanli Road, Wuhan 430068, China.
Foods ; 12(7)2023 Mar 25.
Article em En | MEDLINE | ID: mdl-37048217
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Texto completo: 1 Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China