文献
J-GLOBAL ID:201702270233252926
整理番号:17A0364932
ボールミル粉砕はSPIとそのコールドセットゲルの物理化学的特性を変化させる【Powered by NICT】
Ball-milling changed the physicochemical properties of SPI and its cold-set gels
著者 (8件):
Liu Bohui
(College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China)
,
Wang Hui
(College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China)
,
Hu Tan
(College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China)
,
Zhang Peipei
(College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China)
,
Zhang Zhuo
(College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China)
,
Pan Siyi
(College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China)
,
Hu Hao
(College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China)
,
Hu Hao
(Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, PR China)
資料名:
Journal of Food Engineering
(Journal of Food Engineering)
巻:
195
ページ:
158-165
発行年:
2017年
JST資料番号:
C0838B
ISSN:
0260-8774
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)