华中农业大学教师主页平台管理系统 libin--Home-- Dun, H., Liang, H., Zhan, F., Wei, X., Chen, Y., Wan, J., ... & Li, B*. (2020). Influence of O/W emulsion on gelatinization and retrogradation properties of rice starch. Food Hydrocolloids, 103, 105652.

李斌

Name (Simplified Chinese):李斌

Name (Pinyin):libin

Education Level:With Certificate of Graduation for Doctorate Study

Degree:博士

E-Mail:

Alma Mater:华中农业大学

Teacher College:College of Food Sciences & Technology

School/Department:食品科学技术学院

Other Contact Information:

Email：

Paper Publications

Current position: Home > Scientific Research > Paper Publications

Dun, H., Liang, H., Zhan, F., Wei, X., Chen, Y., Wan, J., ... & Li, B*. (2020). Influence of O/W emulsion on gelatinization and retrogradation properties of rice starch. Food Hydrocolloids, 103, 105652.

Release time:2021-06-28 Hits:

Translation or Not:no

Next One:Xiong, W., Deng, Q., Li, J*., Li, B., & Zhong, Q*. (2020). Ovalbumin-carboxymethylcellulose complex coacervates stabilized high internal phase emulsions: Comparison of the effects of pH and polysaccharide charge density. Food Hydrocolloids, 98, 105282.