Runkang QiuGuangdong Prov Key Lab Food Qual & Safety South China Agr Univ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Insoluble dietary fiber from wheat bran retards starch digestion by reducing the activity of alpha-amylaseTing He, Xin Zhang,Lei Zhao, Jincheng Zou,Runkang Qiu,Xuwei Liu, Zhuoyan Hu,Kai WangFood Chemistry (2023): 136624-136624引用2浏览0WOS引用20Analysis on the printability and rheological characteristics of bigel inks: Potential in 3D food printingRunkang Qiu,Kai Wang,Han Tian,Xuwei Liu,Guang Liu,Zhuoyan Hu,Lei ZhaoFood Hydrocolloids(2022)引用46浏览0引用460Effects of incubation temperature on the mechanical and structure performance of beeswax-carrageenan-xanthan hybrid gelator system in 3D printingHan Tian,Kai Wang,Runkang Qiu,Shaoyun Wang,Zhuoyan Hu,Lei ZhaoFood Hydrocolloids(2022)引用14浏览0引用140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