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J-GLOBAL ID：201702234640583481
整理番号：17A0749659
加熱中の高圧加工誘起立体配座変化はミオシンゲルの保水性に影響を及ぼす【Powered by NICT】
High-pressure processing-induced conformational changes during heating affect water holding capacity of myosin gel
Wang Mengyao
(Key Laboratory of Animal Products Processing, Ministry of Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China)
,
Wang Mengyao
(Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China)
,
Wang Mengyao
(Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing, Jiangsu, 210095, China)
,
Wang Mengyao
(College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China)
,
Chen Xing
(Key Laboratory of Animal Products Processing, Ministry of Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China)
,
Chen Xing
(Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China)
,
Chen Xing
(Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing, Jiangsu, 210095, China)
,
Chen Xing
(College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China)
,
Zou Yufeng
(Key Laboratory of Animal Products Processing, Ministry of Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China)
,
Zou Yufeng
(Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China)
,
Zou Yufeng
(Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing, Jiangsu, 210095, China)
,
Zou Yufeng
(College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China)
,
Chen Hongqiang
(Key Laboratory of Animal Products Processing, Ministry of Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China)
,
Chen Hongqiang
(Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China)
,
Chen Hongqiang
(Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing, Jiangsu, 210095, China)
,
Chen Hongqiang
(College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China)
,
Xue Siwen
(Key Laboratory of Animal Products Processing, Ministry of Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China)
,
Xue Siwen
(Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China)
,
Xue Siwen
(Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing, Jiangsu, 210095, China)
,
Xue Siwen
(College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China)
,
Qian Chang
(Key Laboratory of Animal Products Processing, Ministry of Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China)
,
Qian Chang
(Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China)
,
Qian Chang
(Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing, Jiangsu, 210095, China)
,
Qian Chang
(College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China)
,
Wang Peng
(Key Laboratory of Animal Products Processing, Ministry of Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China)
,
Wang Peng
(Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China)
,
Wang Peng
(Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing, Jiangsu, 210095, China)
,
Wang Peng
(College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China)
,
Xu Xinglian
(Key Laboratory of Animal Products Processing, Ministry of Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China)
,
Xu Xinglian
(Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China)
,
Xu Xinglian
(Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing, Jiangsu, 210095, China)
,
Xu Xinglian
(College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China)
,
Zhou Guanghong
(Key Laboratory of Animal Products Processing, Ministry of Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China)
,
Zhou Guanghong
(Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China)
,
Zhou Guanghong
(Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing, Jiangsu, 210095, China)
,
Zhou Guanghong
(College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China)
資料名：
International Journal of Food Science and Technology
(International Journal of Food Science and Technology)
巻： 52 号： 3 ページ： 724-732 発行年： 2017年
JST資料番号： B0863A ISSN： 0950-5423 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)
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