熊善柏
Supervisor of Doctorate Candidates
Name (Simplified Chinese):熊善柏
Name (Pinyin):xiongshanbo
Professional Title:Professor
Education Level:With Certificate of Graduation for Study as Master's Candidates
E-Mail:
Teacher College:College of Food Sciences & Technology
School/Department:食品科学技术学院
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Paper Publications
- Synthesis of octenyl succinic derivative of mechanically activated indica rice starch.Starch,2010,
- Synthesis of Octenyl Succinic Derivative of Mechanically Activated Indica Rice Starch.STARCH-STARKE,2010,
- Prediction of textural properties of grass carp (ctenopharyngodon idellus) by near infrared spectroscopy.Modern Food Science and Technology,2014,
- 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,
- Physicochemical properties of nano fish bone prepared by wet media milling.LWT-FOOD SCIENCE AND TECHNOLOGY,2015,
- Heat-induced denaturation and aggregation of actomyosin and myosin from yellowcheek carp during setting.Food Chemistry,2013,
- 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,
