文献
J-GLOBAL ID:201702232549700706
整理番号:17A0318793
イネの種子貯蔵蛋白質グルテリンの構造と乳化特性に及ぼす制限された酵素加水分解の影響【Powered by NICT】
Effect of limited enzymatic hydrolysis on structure and emulsifying properties of rice glutelin
著者 (10件):
Xu Xingfeng
(State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China)
,
Xu Xingfeng
(Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA)
,
Liu Wei
(State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China)
,
Liu Chengmei
(State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China)
,
Luo Liping
(State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China)
,
Chen Jun
(State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China)
,
Luo Shunjing
(State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China)
,
McClements David Julian
(Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA)
,
McClements David Julian
(Department of Biochemistry, Faculty of Science, King Abdulaziz University, P. O. Box 80203, Jeddah 21589, Saudi Arabia)
,
Wu Lixin
(Golden Agriculture Biotech Company Limited, No. 100 Xinzhou Road, Nanchang 330000, Jiangxi, China)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
61
ページ:
251-260
発行年:
2016年
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)