About Ma Wuchao
About National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China
About Wang Jiamei
About National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China
About Wu Di
About National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China
About Xu Xianbing
About National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China
About Wu Chao
About National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China
About Du Ming
About National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China
About Food Hydrocolloids
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About value added
About protein
About robustness
About steric conformation
About covering
About high pressure
About dynamic modulus of elasticity
About peptide
About interface(surface)
About chemical property
About pressurization
About emulsion
About emulsifying agent
About reorganization
About physical chemistry
About adsorption
About Cod proteins
About High pressure treatment
About Physicochemical properties
About Oil-in-water emulsion
About Interfacial properties
About Microstructure
About Protein
About Food quality
About 高圧均質化
About COD
About 蛋白質
About 物理化学的性質
About 油
About 水
About 界面
About 吸着
About 挙動