Yu-Chen LeiCollege of Food Science and Nutritional Engineering China Agricultural University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Effects of kappa-Carrageenan and Guar Gum on the Rheological Properties and Microstructure of Phycocyanin GelYu-Chen Lei,Xia Zhao,Dong Li,Li-Jun Wang,Yong WangFOODS(2022)引用11浏览0WOS引用110Rheological and structural properties of sodium caseinate as influenced by locust bean gum and κ-carrageenanMeng-Xue Tang,Yu-Chen Lei,Yong Wang,Dong Li,Li-Jun WangFood Hydrocolloids(2021)引用62浏览0引用620Antioxidant ability of polyphenols from black rice, buckwheat and oats: in vitro and in vivoFengying Xie,Yuchen Lei,Xue Han,Yuying Zhao,Shuang ZhangCZECH JOURNAL OF FOOD SCIENCES(2020)引用3浏览0引用30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