文献
J-GLOBAL ID:201702291552576433
整理番号:17A0410458
その場酸性化により誘導されたキサンタンゴム/リゾチーム系の構造とレオロジー特性【Powered by NICT】
Structural and rheological properties of xanthan gum/lysozyme system induced by in situ acidification
著者 (11件):
Xu Wei
(College of Food Science and Technology, Huazhong Agriculture University, Wuhan 430070, China)
,
Xu Wei
(College of Life Science, Xinyang Normal University, Xinyang 464000, China)
,
Li Zhenshun
(College of Food Science and Technology, Huazhong Agriculture University, Wuhan 430070, China)
,
Jin Weiping
(College of Food Science and Technology, Huazhong Agriculture University, Wuhan 430070, China)
,
Li Peiyi
(College of Life Science, Xinyang Normal University, Xinyang 464000, China)
,
Li Yingying
(College of Life Science, Xinyang Normal University, Xinyang 464000, China)
,
Liang Hongshan
(College of Food Science and Technology, Huazhong Agriculture University, Wuhan 430070, China)
,
Li Yan
(College of Food Science and Technology, Huazhong Agriculture University, Wuhan 430070, China)
,
Li Yan
(Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China)
,
Li Bin
(College of Food Science and Technology, Huazhong Agriculture University, Wuhan 430070, China)
,
Li Bin
(Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China)
資料名:
Food Research International
(Food Research International)
巻:
90
ページ:
85-90
発行年:
2016年
JST資料番号:
D0633A
ISSN:
0963-9969
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)