刘茹
博士生导师
硕士生导师
教师姓名：刘茹
教师拼音名称：Liu Ru
性别：女
职称：教授
在职信息：在职
学历：博士研究生毕业
学位：博士学位
办公地点：新工科楼
电子邮箱：
毕业院校：华中农业大学
所属院系：食品科学技术学院
所在单位：食品科学技术学院
其他联系方式
暂无内容
论文成果
- Comparative study on the stability of fish actomyosin and pork actomyosin.Meat Science,2011,
- Comparative study on the stability of fish actomyosin and pork actomyosin.MEAT SCIENCE,2011,
- Conformational Changes and Kinetic Study of Actomyosin from Silver Carp Surimi with Modified Starch-Sucrose Mixtures during Frozen Storage.Journal of Food Quality, 2015,2015,
- Optimization of Microencapsulation of Fish Oil with Gum Arabic/Casein/Beta-Cyclodextrin Mixtures by Spray Drying.JOURNAL OF FOOD SCIENCE,2015,
- Contribution of protein conformation and intermolecular bonds to fish and pork gelation properties.FOOD HYDROCOLLOIDS,2011,
- Effect of pH on the gel properties and secondary structure of fish myosin.FOOD CHEMISTRY,2010,
- Ca2+-Induced Conformational Changes of Myosin from Silver Carp (Hypophthalmichthys molitrix) in Gelation.FOOD BIOPHYSICS,2015,
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