文献
J-GLOBAL ID:201702285114517725
整理番号:17A0365600
酵素加水分解及び熱処理により誘起されたホエー蛋白質のゲル化:クリープと回復挙動の比較【Powered by NICT】
Whey protein gelation induced by enzymatic hydrolysis and heat treatment: Comparison of creep and recovery behavior
著者 (11件):
Spotti Maria Julia
(Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, 47906, IN, USA)
,
Spotti Maria Julia
(Biocolloids Laboratory, Food Technology Institute, Faculty of Chemical Engineering, National University of Litoral, 1 de Mayo 3250, 3000, Santa Fe, Argentina)
,
Spotti Maria Julia
(Whistler Carbohydrate Research Center, Purdue University, West Lafayette, IN, 47907, USA)
,
Tarhan OEzguer
(Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, 47906, IN, USA)
,
Tarhan OEzguer
(Whistler Carbohydrate Research Center, Purdue University, West Lafayette, IN, 47907, USA)
,
Tarhan OEzguer
(Department of Food Engineering, Faculty of Engineering, Usak University, Usak, 64200, Turkey)
,
Schaffter Sam
(Department of Agricultural and Biological Engineering, Purdue University, 225 South University Street, West Lafayette, 47907-2093, IN, USA)
,
Corvalan Carlos
(Department of Agricultural and Biological Engineering, Purdue University, 225 South University Street, West Lafayette, 47907-2093, IN, USA)
,
Campanella Osvaldo H.
(Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, 47906, IN, USA)
,
Campanella Osvaldo H.
(Department of Agricultural and Biological Engineering, Purdue University, 225 South University Street, West Lafayette, 47907-2093, IN, USA)
,
Campanella Osvaldo H.
(Whistler Carbohydrate Research Center, Purdue University, West Lafayette, IN, 47907, USA)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
63
ページ:
696-704
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)