孙禹凡

Education Level:With Certificate of Graduation for Doctorate Study

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  • [1] 孙禹凡. Regulatory Effect of Whole Egg Powder on the 3D Printing of Xanthan Gum and Lotus Root Starch Hyd... .FOOD AND BIOPROCESS TECHNOLOGY
  • [2] 孙禹凡. Extraction Techniques and Modification Methods for Regulating the Structural and Functional Prope... .FOODS
  • [3] 孙禹凡. Interfacial multilayer self-assembly of protein and polysaccharides: Ultrasonic regulation, stabi... .International Journal of Biological Macromolecules
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