文献
J-GLOBAL ID:201702222578501020
整理番号:17A0078992
物理的-酵素結合法は酸性条件下での大豆蛋白質分離物の乳化性を向上させる。【JST・京大機械翻訳】
Physical-enzymatic modification methods improving emulsifying properties of soybean protein isolate under acidic conditions
著者 (8件):
Li Tingting
(College of Food Science, Northeast Agricultural University)
,
Zhao Caihong
(College of Food Science, Northeast Agricultural University)
,
Wu Haibo
(College of Food Science, Northeast Agricultural University, The National Research Center of Soybean Engineering and Technology)
,
Wang Jiaxi
(School of Information and Electrical Engineering, China University of Mining and Technology(xuzhou))
,
Hao Jianmin
(College of Food Science, Northeast Agricultural University)
,
Yu Donglei
(College of Food Science, Northeast Agricultural University)
,
Fang Yuanyuan
(College of Food Science, Northeast Agricultural University)
,
Zhu Xiuqing
(College of Food Science, Northeast Agricultural University, The National Research Center of Soybean Engineering and Technology)
資料名:
Nongye Gongcheng Xuebao
(Nongye Gongcheng Xuebao)
巻:
32
号:
18
ページ:
291-298
発行年:
2016年
JST資料番号:
C2454A
ISSN:
1002-6819
CODEN:
NGOXEO
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
中国 (CHN)
言語:
中国語 (ZH)