• 科研成果
    论著
    发布时间:2023-06-09
    1. 王际辉,《食品安全学》(第二版)(中国轻工业十三五规划教材)中国轻工业出版社20208.

    2. Wang Bo, Food Proteins and Peptides: Emerging Biofunctions, Food and Biomaterial Applications, Royal Society of Cheimistry, 2021, pp. 266-291. (Book Chapter).

    3. Yan, J.K. Three phase partitioning-based strategies for highly efficient separation of bioactive polysaccharides from natural resources. Three-phase partitioning: Applications in Separation and Purification of Biological Molecules and Natural Products, Elsevier, 2021, pp. 223-242 (Book Chapter).

    4. Qiang Huang, Xu Chen, Shaokang Wang, Jianzhong Zhu. Amylose–Lipid Complex, Starch structure, functionality and application in foods. Springer Nature, 2020, ISBN: 798-981-15-0621-5 (Book Chapter).


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