文献
J-GLOBAL ID:201702229057386608
整理番号:17A0309200
高強度超音波修飾卵白アルブミン:構造,界面およびゲル化特性【Powered by NICT】
High intensity ultrasound modified ovalbumin: Structure, interface and gelation properties
著者 (27件):
Xiong Wenfei
(College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China)
,
Xiong Wenfei
(Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China)
,
Xiong Wenfei
(Hubei Collaborative Innovation Centre for Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China)
,
Wang Yuntao
(College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China)
,
Wang Yuntao
(Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China)
,
Wang Yuntao
(Hubei Collaborative Innovation Centre for Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China)
,
Zhang Chunlan
(College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China)
,
Zhang Chunlan
(Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China)
,
Zhang Chunlan
(Hubei Collaborative Innovation Centre for Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China)
,
Wan Jiawei
(College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China)
,
Wan Jiawei
(Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China)
,
Wan Jiawei
(Hubei Collaborative Innovation Centre for Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China)
,
Shah Bakht Ramin
(College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China)
,
Shah Bakht Ramin
(Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China)
,
Shah Bakht Ramin
(Hubei Collaborative Innovation Centre for Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China)
,
Pei Yaqiong
(College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China)
,
Pei Yaqiong
(Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China)
,
Pei Yaqiong
(Hubei Collaborative Innovation Centre for Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China)
,
Zhou Bin
(College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China)
,
Zhou Bin
(Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China)
,
Zhou Bin
(Hubei Collaborative Innovation Centre for Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China)
,
Li Jin
(College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China)
,
Li Jin
(Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China)
,
Li Jin
(Hubei Collaborative Innovation Centre for Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China)
,
Li Bin
(College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China)
,
Li Bin
(Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China)
,
Li Bin
(Hubei Collaborative Innovation Centre for Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China)
資料名:
Ultrasonics Sonochemistry
(Ultrasonics Sonochemistry)
巻:
31
ページ:
302-309
発行年:
2016年07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)