Liu Yanfang について
School of Chemical and Material Engineering, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China について
Liu Yanfang について
Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, National Engineering Research Center of Edible Fungi, National R&D Center for Edible Fungi Processing, Shanghai, 201403, China について
Zhang Jingsong について
Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, National Engineering Research Center of Edible Fungi, National R&D Center for Edible Fungi Processing, Shanghai, 201403, China について
Tang Qingjiu について
Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, National Engineering Research Center of Edible Fungi, National R&D Center for Edible Fungi Processing, Shanghai, 201403, China について
Yang Yan について
Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, National Engineering Research Center of Edible Fungi, National R&D Center for Edible Fungi Processing, Shanghai, 201403, China について
Xia Yongmei について
School of Chemical and Material Engineering, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China について
Zhou Shuai について
Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, National Engineering Research Center of Edible Fungi, National R&D Center for Edible Fungi Processing, Shanghai, 201403, China について
Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, National Engineering Research Center of Edible Fungi, National R&D Center for Edible Fungi Processing, Shanghai, 201403, China について
Zhang Zhong について
Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, National Engineering Research Center of Edible Fungi, National R&D Center for Edible Fungi Processing, Shanghai, 201403, China について
Dong Liangliang について
School of Chemical and Material Engineering, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China について
Cui Steve W. について
School of Chemical and Material Engineering, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China について
Cui Steve W. について
Agriculture and Agri-Food Canada, Guelph Food Research Centre, 93 Stone Rd. W., Guelph, Ontario, N1G 5C9, Canada について
Food Hydrocolloids について
純水 について
剪断 について
子実体 について
粘度 について
マンネンタケ属 について
希釈 について
立体配座 について
剪断速度 について
レオメータ について
臨界濃度 について
低濃度 について
ずり減粘 について
固有粘度 について
レオロジー特性 について
霊芝 について
Ganoderma lucidum について
グルカン について
定常ずり粘度 について
粘弾性挙動 について
臨界濃度 について
食品の品質 について
食品蛋白質 について
澱粉以外の多糖類 について
Ganoderma について
子実体 について
β-D-グルカン について
レオロジー特性 について