文献
J-GLOBAL ID:201702263135078890
整理番号:17A0365603
ダイズ蛋白質分離物及びレシチンで安定化した乳濁液系に及ぼす超音波処理の影響:その乳化特性と乳濁液安定性【Powered by NICT】
Impact of ultrasonic treatment on an emulsion system stabilized with soybean protein isolate and lecithin: Its emulsifying property and emulsion stability
著者 (13件):
Sui Xiaonan
(Key Laboratory of Soybean Biology in Chinese Ministry of Education, Northeast Agricultural University, Harbin, 150030, China)
,
Sui Xiaonan
(College of Food Science, Northeast Agricultural University, Harbin, 150030, China)
,
Sui Xiaonan
(National Research Center of Soybean Engineering and Technology, Harbin, 150030, China)
,
Bi Shuang
(College of Food Science, Northeast Agricultural University, Harbin, 150030, China)
,
Qi Baokun
(College of Food Science, Northeast Agricultural University, Harbin, 150030, China)
,
Qi Baokun
(National Research Center of Soybean Engineering and Technology, Harbin, 150030, China)
,
Wang Zhongjiang
(College of Food Science, Northeast Agricultural University, Harbin, 150030, China)
,
Wang Zhongjiang
(National Research Center of Soybean Engineering and Technology, Harbin, 150030, China)
,
Zhang Min
(Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 102488, China)
,
Li Yang
(College of Food Science, Northeast Agricultural University, Harbin, 150030, China)
,
Li Yang
(National Research Center of Soybean Engineering and Technology, Harbin, 150030, China)
,
Jiang Lianzhou
(College of Food Science, Northeast Agricultural University, Harbin, 150030, China)
,
Jiang Lianzhou
(National Research Center of Soybean Engineering and Technology, Harbin, 150030, China)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
63
ページ:
727-734
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)