(1.Postdoctoral Programme of Meteria Medical Institute, Harbin University of Commerce, Harbin 150030, China;2.School of Food Science and Engineering, Zhengzhou University of Science and Technology, Zhengzhou 450064, China;3.Culinary Art Department, Qingdao Vocational and Technical College of Hotel Management, Qingdao 266100, China;4.College of Tourism and Cuisine, Harbin University of Commerce, Harbin 150030, China)
Heilongjiang Natural Science Postdoctoral Foundation (LBH-Z22204); University Nursing Program for Young Scholars with Creative Talents in Heilongjiang Province (UNPYSCT-2020213).
ZHAO Juyang, YUAN Huiping, YAO Hengzhe, CHEN Yiyu, GAO Shiyong. Effects of pH on Structure and Emulsibility of Catechin-Soy Protein Isolate Complex[J]. Journal of Food Science and Technology,2023,41(3):127-138.
Copy