李斌
教师姓名：李斌
教师拼音名称：libin
职称：教授
学历：博士研究生毕业
学位：博士
电子邮箱：
毕业院校：华中农业大学
其他联系方式
论文成果
Xiong, W., Ren, C., Xu, X., Li, J., Wang, L., & Li, B*. (2019). Thermally induced gelation behavior and fractal analysis of ovalbumin-carboxymethylcellulose electrostatic complexes. Food hydrocolloids, 91, 214-223.
发布时间：2021-06-28 点击次数：
是否译文：否
上一条：Hu, Y., Tian, J., Zou, J., Yuan, X., Li, J., Liang, H., ... & Li, B*. (2019). Partial removal of acetyl groups in konjac glucomannan significantly improved the rheological properties and texture of konjac glucomannan and kappa-carrageenan blends. International journal of biological macromolecules, 123, 1165-1171.
下一条：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.
