文献
J-GLOBAL ID:201702277685568976
整理番号:17A0659410
大豆蛋白質/サトウダイコンペクチン混合エマルションゲルにおける芳香放出に及ぼす界面組成と脆さの影響【Powered by NICT】
Effect of interfacial composition and crumbliness on aroma release in soy protein/sugar beet pectin mixed emulsion gels
著者 (5件):
Hou Jun-Jie
(Food Protein Research and Development Center, Department of Food Science and Technology, South China University of Technology, Guangzhou 510640, China)
,
Guo Jian
(Food Protein Research and Development Center, Department of Food Science and Technology, South China University of Technology, Guangzhou 510640, China)
,
Wang Jin-Mei
(Food Protein Research and Development Center, Department of Food Science and Technology, South China University of Technology, Guangzhou 510640, China)
,
Yang Xiao-Quan
(Food Protein Research and Development Center, Department of Food Science and Technology, South China University of Technology, Guangzhou 510640, China)
,
Yang Xiao-Quan
(State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou 510640, China)
資料名:
Journal of the Science of Food and Agriculture
(Journal of the Science of Food and Agriculture)
巻:
96
号:
13
ページ:
4449-4456
発行年:
2016年
JST資料番号:
C0351A
ISSN:
0022-5142
CODEN:
JSFAAE
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)