文献
J-GLOBAL ID:201702254747797161
整理番号:17A0365496
時間分解シンクロトロンSAXSによる糊化中のワキシーコーンスターチのラメラ構造変化【Powered by NICT】
Lamellar structure change of waxy corn starch during gelatinization by time-resolved synchrotron SAXS
著者 (7件):
Kuang Qirong
(Institute of Food Science and Technology (IFST), Chinese Academy of Agricultural Sciences (CAAS), Beijing 100193, China)
,
Xu Jinchuan
(Institute of Food Science and Technology (IFST), Chinese Academy of Agricultural Sciences (CAAS), Beijing 100193, China)
,
Liang Yongri
(College of Materials and Engineering, Beijing Institute of Petrochemical Technology, Beijing 102617, China)
,
Xie Fengwei
(School of Chemical Engineering, The University of Queensland, Brisbane, Qld 4072, Australia)
,
Tian Feng
(Shanghai Synchrotron Radiation Facility, Shanghai Institute of Applied Physics, Chinese Academy of Sciences, Shanghai 201204, China)
,
Zhou Sumei
(Institute of Food Science and Technology (IFST), Chinese Academy of Agricultural Sciences (CAAS), Beijing 100193, China)
,
Liu Xingxun
(Institute of Food Science and Technology (IFST), Chinese Academy of Agricultural Sciences (CAAS), Beijing 100193, China)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
62
ページ:
43-48
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)