文献
J-GLOBAL ID:201302246295684155
整理番号:13A0153187
高強度超音波前処理による大豆蛋白質分離物の酸誘導のゲル化挙動
Acid-induced gelation behavior of soybean protein isolate with high intensity ultrasonic pre-treatments
著者 (9件):
HU Hao
(Coll. of Food Sci. and Technol., Huazhong Agricultural Univ., Wuhan, Hubei 430070, CHN)
,
FAN Xin
(Coll. of Food Sci. and Technol., Huazhong Agricultural Univ., Wuhan, Hubei 430070, CHN)
,
ZHOU Zhi
(Key Lab. of Biologic Resources Protection and Utilization of Hubei Province, Hubei Inst. for Nationalities, Enshi ...)
,
XU Xiaoyun
(Coll. of Food Sci. and Technol., Huazhong Agricultural Univ., Wuhan, Hubei 430070, CHN)
,
FAN Gang
(Coll. of Food Sci. and Technol., Huazhong Agricultural Univ., Wuhan, Hubei 430070, CHN)
,
WANG Lufeng
(Coll. of Food Sci. and Technol., Huazhong Agricultural Univ., Wuhan, Hubei 430070, CHN)
,
HUANG Xingjian
(Coll. of Food Sci. and Technol., Huazhong Agricultural Univ., Wuhan, Hubei 430070, CHN)
,
PAN Siyi
(Coll. of Food Sci. and Technol., Huazhong Agricultural Univ., Wuhan, Hubei 430070, CHN)
,
ZHU Le
(Coll. of Food Sci. and Technol., Huazhong Agricultural Univ., Wuhan, Hubei 430070, CHN)
資料名:
Ultrasonics Sonochemistry
(Ultrasonics Sonochemistry)
巻:
20
号:
1
ページ:
187-195
発行年:
2013年01月
JST資料番号:
W0716A
ISSN:
1350-4177
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
オランダ (NLD)
言語:
英語 (EN)