Lai WeiState Key Lab Food Sci & Resources Jiangnan Univ关注立即认领分享关注立即认领分享基本信息浏览量:0职业迁徙个人简介暂无内容研究兴趣论文共 3 篇作者统计合作学者相似作者按年份排序按引用量排序主题筛选期刊级别筛选合作者筛选合作机构筛选时间引用量主题期刊级别合作者合作机构Evaluation of mung bean protein and aquafaba as co-stabilizer for sour aerated emulsionsLai Wei, Tianai Ge,Jing Zhao,Li Wang,Jiang JiangFOOD HYDROCOLLOIDS (2024): 109196-109196引用0浏览0引用00The effect of endogenous phenol and gallic acid on structure and functionalities of mung bean protein in aerated emulsion systemLai Wei, Keying Song, Dianqi Shao,Chunhui Dong,Li Wang,Jiang JiangFood Hydrocolloids (2023): 108942-108942引用1浏览0引用10Physicochemical properties and health risk assessment of polycyclic aromatic hydrocarbons of flavor rapeseed oils in ChinaYoufeng Zhang, Yun Zhu,Longkai Shi,Yue Guo,Lai Wei,Hui Zhang,Xingguo Wang,Qingzhe JinJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE(2020)引用13浏览0WOS引用130作者统计合作学者合作机构D-Core合作者学生导师暂无相似学者,你可以通过学者研究领域进行搜索筛选数据免责声明页面数据均来自互联网公开来源、合作出版商和通过AI技术自动分析结果,我们不对页面数据的有效性、准确性、正确性、可靠性、完整性和及时性做出任何承诺和保证。若有疑问,可以通过电子邮件方式联系我们:report@aminer.cn