[A类预研]-大豆蛋白基新型凝胶食品的研究开发及其品质形成机制研究
Release time:2024-08-19
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- Affiliation of Participant(s):
- 重庆工商大学
- Leading Scientist:
- ZJF
- Supported by:
- 重庆工商大学
- Classification of Project:
- 自然科学类
- Nature of Project:
- 纵
- Supported by:
- 中央财政资金(A类)项目
- Project level:
- 5.校级
- Project Number:
- YYXX191229028
- Date of Project Completion:
- 2021-12-31
- Date of Project Initiation:
- 2019-12-10
- Subsidy Amount(ten thousand yuan):
- 75240.52
- Pre One:配套-TGase交联改善大豆蛋白的咬胶加工适性机制研究
- Next One:阿魏酰支链淀粉水凝胶的构建及其对姜黄素的增溶作用