文献
J-GLOBAL ID:201302261345669399
整理番号:13A0960162
卵白蛋白質ゲルのゲル化性および水分状況に及ぼすコンニャクグルコマンナンの影響
Influence of konjac glucomannan on gelling properties and water state in egg white protein gel
著者 (10件):
LIU Jinjin
(Coll. of Food Sci. and Technol., Huazhong Agricultural Univ., Wuhan 430070, CHN)
,
LIU Jinjin
(Key Lab. of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, CHN)
,
ZHU Kunkun
(Coll. of Food Sci. and Technol., Huazhong Agricultural Univ., Wuhan 430070, CHN)
,
YE Ting
(Coll. of Food Sci. and Technol., Huazhong Agricultural Univ., Wuhan 430070, CHN)
,
WAN Shaolong
(Coll. of Food Sci. and Technol., Huazhong Agricultural Univ., Wuhan 430070, CHN)
,
WANG Yuntao
(Coll. of Food Sci. and Technol., Huazhong Agricultural Univ., Wuhan 430070, CHN)
,
WANG Dan
(Coll. of Food Sci. and Technol., Huazhong Agricultural Univ., Wuhan 430070, CHN)
,
LI Bin
(Coll. of Food Sci. and Technol., Huazhong Agricultural Univ., Wuhan 430070, CHN)
,
LI Bin
(Key Lab. of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, CHN)
,
WANG Chao
(Res. Center of Food Fermentation Engineering and Technol. of Hubei, Hubei university of technology, Wuhan 430068, CHN)
資料名:
Food Research International
(Food Research International)
巻:
51
号:
2
ページ:
437-443
発行年:
2013年05月
JST資料番号:
D0633A
ISSN:
0963-9969
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)