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mangang wu

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副高级
Supervisor of Master's Candidates

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mangang wu,李志坤,韦冉冉,栾艺,胡娟,王庆玲,刘瑞,葛庆丰.Role of Disulfide Bonds and Sulfhydryl Blocked by N-Ethylmaleimide on the Properties of Different Protein-Stabilized Emulsions.FOODS,2021,10(12)
mangang wu,胡娟,谷向春,王庆玲,韦冉冉,王家豪,李志坤,刘瑞.Myofibrillar protein composite gels: effect of esterified potato starch, lard and peanut oil on the gel properties.JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2022,102(7)2731-2740.
mangang wu,尹青,卞君杰,徐瑜瑜,顾晨,焦俊颖,杨晶晶,张蕓麟.Effects of Transglutaminase on Myofibrillar Protein Composite Gels with Addition of Non-Meat Protein Emulsion.GELS,2023,9(11)
mangang wu,李志坤,韦冉冉,栾艺,胡娟,王庆玲,刘瑞,葛庆丰.Role of Disulfide Bonds and Sulfhydryl Blocked by N-Ethylmaleimide on the Properties of Different Protein-Stabilized Emulsions.FOODS,2021,10(12)
mangang wu,胡娟,谷向春,王庆玲,韦冉冉,王家豪,李志坤,刘瑞.Myofibrillar protein composite gels: effect of esterified potato starch, lard and peanut oil on the gel properties.JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2022,102(7)2731-2740.
mangang wu,胡娟,王庆玲,韦冉冉,王家豪,刘瑞,葛庆丰,于海.Myofibrillar protein composite gels: effect of esterified potato starch, lard and peanut oil on the gel properties.Journal of the Science of Food and Agriculture,2021,101-10.

Published Books

食品科学与工程专业教学法.2021

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