Wenhui CaoSchool of Food Science and Pharmaceutical Engineering Nanjing NormalUniversity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Stability and gastrointestinal behavior of curcumin-loaded emulsion stabilized by multi-conformation soy proteins: Influence of oil volume fraction Jiayan Lu, Ying Wang,Wenhui Cao,Yan Yan,Fengxian Guo,Jianlin Li,Weiwei LiFOOD CHEMISTRY (2024): 138215-138215引用0浏览0WOS引用00Effects of globular and flexible structures on the emulsifying and interfacial properties of mixed soy proteinsWenhui Cao,Rui Gao,Xin Wan,Zhiyong He,Jie Chen,Yaosong Wang,Wenyi Hu,Jianlin Li,Weiwei LiFood Hydrocolloids(2022)引用19浏览0引用190Selectively hydrolyzed soy protein as an efficient quality improver for steamed bread and its influence on dough componentsWeiwei Li,Wenhui Cao,Pei Wang,Jianlin Li,Qiuting Zhang,Yan YanFood Chemistry(2021)引用14浏览0WOS引用140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