华中农业大学教师主页平台管理系统李斌--中文主页-- 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.

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

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毕业院校：华中农业大学

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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.

发布时间：2021-06-28 点击次数：

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上一条：Zou, J., Xu, M., Tian, J., & Li, B*. (2019). Impact of continuous and repeated dry heating treatments on the physicochemical and structural properties of waxy corn starch. International journal of biological macromolecules, 135, 379-385. 下一条：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.