文献
J-GLOBAL ID:201702262246419795
整理番号:17A0470821
大豆種皮ヘミセルロース大豆蛋白質分離物複合体の乳化性と物理化学的性質【Powered by NICT】
Emulsifying and physicochemical properties of soy hull hemicelluloses-soy protein isolate conjugates
著者 (5件):
Wang Li
(Province Key Laboratory of Transformation and Utilization of Cereal Resource & College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China)
,
Wang Li
(Institute of Physical Science and Engineering, Zhengzhou University, Zhengzhou 450001, China)
,
Wu Min
(Province Key Laboratory of Transformation and Utilization of Cereal Resource & College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China)
,
Wu Min
(Institute of Physical Science and Engineering, Zhengzhou University, Zhengzhou 450001, China)
,
Liu Hua-Min
(Province Key Laboratory of Transformation and Utilization of Cereal Resource & College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China)
資料名:
Carbohydrate Polymers
(Carbohydrate Polymers)
巻:
163
ページ:
181-190
発行年:
2017年
JST資料番号:
E0961A
ISSN:
0144-8617
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)