蔡慧芳 - 中国农业大学 - 营养与健康系（营养与健康研究院）

个人简介

2010至2014 浙江工商大学本科 2014至2017 浙江工商大学硕士 2018至2022 Wageningen University 博士课题项目常温酸奶的消化吸收特性

研究领域

乳品科学；质构体系；食品物理化学；食品感官；食品口腔加工；酶水解；消化吸收

近期论文

查看导师新发文章（温馨提示：请注意重名现象，建议点开原文通过作者单位确认）

Huifang Cai, Elke Scholten, Guido Sala, Etske Bijl, Linking casein hydrolysis by chymosin and plasmin to the rheological and textural properties of model cheese, 2023, LWT, 186, 115158. Huifang Cai, Etske Bijl, Elke Scholten, Guido Sala, Effect of plasmin on casein hydrolysis and textural properties of rennet-induced model cheeses, 2023, Food Research International, 165, 112421. Huifang Cai, Yujun Li, and Jianshe Chen. 2017. Rheology and tribology study of the sensory perception of oral care products. Biotribology, 10: 17-25. Natalia Brossard, Huifang Cai, Fernando Osorio, Edmundo Bordeu, and Jianshe Chen. 2016. “Oral”tribological study on the astringency sensation of red wine. Journal of Texture Studies, 47(5):392–402.