文献
J-GLOBAL ID:201702239753869964
整理番号:17A0365526
大豆ブランチングと従来法で調製したsoymilks中の粒子の特性化:脂質-蛋白質相互作用に焦点を当てた比較研究【Powered by NICT】
Characterization of particles in soymilks prepared by blanching soybeans and traditional method: A comparative study focusing on lipid-protein interaction
著者 (6件):
Peng Xingyun
(College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Qinghua Donglu, Haidian District, Beijing 100083, China)
,
Wang Yahui
(College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Qinghua Donglu, Haidian District, Beijing 100083, China)
,
Xing Jiyun
(College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Qinghua Donglu, Haidian District, Beijing 100083, China)
,
Wang Ruican
(College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Qinghua Donglu, Haidian District, Beijing 100083, China)
,
Shi Xiaodi
(College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Qinghua Donglu, Haidian District, Beijing 100083, China)
,
Guo Shuntang
(College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Qinghua Donglu, Haidian District, Beijing 100083, China)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
63
ページ:
1-7
発行年:
2017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)