文献
J-GLOBAL ID:201702273767726527
整理番号:17A0403765
こはく酸無水物修飾Acacia seyalゴム(アラビアゴム)オクテニルの特性化及び乳化特性【Powered by NICT】
Characterization and emulsifying properties of octenyl succinate anhydride modified Acacia seyal gum (gum arabic)
著者 (11件):
Shi Yan
(State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047, China)
,
Li Cui
(State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047, China)
,
Zhang Lu
(Key Laboratory of Functional Small Organic Molecule, Ministry of Education and College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi, 330022, China)
,
Huang Tao
(State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047, China)
,
Ma Da
(State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047, China)
,
Tu Zong-cai
(State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047, China)
,
Tu Zong-cai
(Key Laboratory of Functional Small Organic Molecule, Ministry of Education and College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi, 330022, China)
,
Wang Hui
(State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047, China)
,
Xie Huan
(State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047, China)
,
Zhang Nan-hai
(State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047, China)
,
Ouyang Bai-ling
(State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047, China)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
65
ページ:
10-16
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)