文献
J-GLOBAL ID:201702276920383854
整理番号:17A1423768
炊飯中の浸出した澱粉の分子構造は熱力学的効果よりも速度論的効果により制御されている【Powered by NICT】
The molecular structures of leached starch during rice cooking are controlled by thermodynamic effects, rather than kinetic effects
著者 (5件):
Li Hongyan
(Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Chemical Engineering, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China)
,
Li Hongyan
(The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane 4072, QLD, Australia)
,
Wen Yangyang
(State Key Laboratory of Heavy Oil Processing, Institute of New Energy, China University of Petroleum (Beijing), Beijing 102249, China)
,
Wang Jing
(Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Chemical Engineering, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China)
,
Sun Baoguo
(Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Chemical Engineering, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
73
ページ:
295-299
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)