文献
J-GLOBAL ID:201702274995661530
整理番号:17A0314990
選択的加水分解による大豆蛋白質の乳化特性の改善:吸着層の界面せん断レオロジー【Powered by NICT】
Improvement of emulsifying properties of soy protein through selective hydrolysis: Interfacial shear rheology of adsorption layer
著者 (8件):
Li Weiwei
(Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China)
,
Wang Yaosong
(College of Light Industry Science and Engineering, Nanjing Forestry University, Nanjing, 210037, China)
,
Zhao Haibo
(Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China)
,
He Zhiyong
(Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China)
,
Zeng Maomao
(Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China)
,
Qin Fang
(Analysis Center, Jiangnan University, Wuxi, 214122, China)
,
Chen Jie
(Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China)
,
Chen Jie
(Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, 214122, China)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
60
ページ:
453-460
発行年:
2016年10月
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)