李斌
Name (Simplified Chinese):李斌
Name (Pinyin):libin
Professional Title:Professor
Education Level:With Certificate of Graduation for Doctorate Study
Degree:博士
E-Mail:
Alma Mater:华中农业大学
Teacher College:研究生院（党委研究生工作部）
Other Contact Information:
Email：
Paper Publications
Wei, X., Li, J., & Li, B*. (2019). Multiple steps and critical behaviors of the binding of tannic acid to wheat starch: Effect of the concentration of wheat starch and the mass ratio of tannic acid to wheat starch. Food Hydrocolloids, 94, 174-182.
Release time:2021-06-28 Hits:
Translation or Not:no
Pre One:Xiong, W., Li, J., Li, B*., & Wang, L*. (2019). Physicochemical properties and interfacial dilatational rheological behavior at air-water interface of high intensity ultrasound modified ovalbumin: Effect of ionic strength. Food Hydrocolloids, 97, 105210.
Next One:He, Y., Wang, S., Li, J., Liang, H., Wei, X., Peng, D., ... & Li, B*. (2019). Interaction between konjac glucomannan and tannic acid: Effect of molecular weight, pH and temperature. Food Hydrocolloids, 94, 451-458.
