文献
J-GLOBAL ID:201502256721524330
整理番号:15A0706731
階層的微細構造を有する大豆蛋白質とビートペクチンに基づく食用二重ネットワークゲル
Edible double-network gels based on soy protein and sugar beet pectin with hierarchical microstructure
著者 (8件):
HOU Jun-Jie
(Res. and Dev. Center of Food Proteins, Dep. of Food Sci. and Technol., South China Univ. of Technol., Guangzhou ...)
,
GUO Jian
(Res. and Dev. Center of Food Proteins, Dep. of Food Sci. and Technol., South China Univ. of Technol., Guangzhou ...)
,
WANG Jin-Mei
(Res. and Dev. Center of Food Proteins, Dep. of Food Sci. and Technol., South China Univ. of Technol., Guangzhou ...)
,
HE Xiu-Ting
(Res. and Dev. Center of Food Proteins, Dep. of Food Sci. and Technol., South China Univ. of Technol., Guangzhou ...)
,
YUAN Yang
(Res. and Dev. Center of Food Proteins, Dep. of Food Sci. and Technol., South China Univ. of Technol., Guangzhou ...)
,
YIN Shou-Wei
(Res. and Dev. Center of Food Proteins, Dep. of Food Sci. and Technol., South China Univ. of Technol., Guangzhou ...)
,
YANG Xiao-Quan
(Res. and Dev. Center of Food Proteins, Dep. of Food Sci. and Technol., South China Univ. of Technol., Guangzhou ...)
,
YANG Xiao-Quan
(State Key Lab. of Pulp and Paper Engineering, South China Univ. of Technol., Guangzhou 510640, CHN)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
50
ページ:
94-101
発行年:
2015年08月
JST資料番号:
E0877B
ISSN:
0268-005X
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)