近日,我院食品科学与工程专业2022级本科生赵李维同学在功能食品与乳制品加工创制团队老师的指导下,以第一作者在食品领域权威期刊Food Hydrocolloids(IF 11.0,SCI一区)发表题为“Construction of enzymatic crosslinking beta-lactoglobulin-camellia oil emulsion gels: microstructural characterization, stability, and curcumin delivery behavior”