文献
J-GLOBAL ID:201802212121138288
整理番号:18A1484847
酸誘導カゼイン-寒天二重ネットワークの形成と構造特性:ゲル化配列の役割【JST・京大機械翻訳】
Formation and structural properties of acid-induced casein-agar double networks: Role of gelation sequence
著者 (8件):
Sun Jian
(Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China)
,
Sun Jian
(Mengniu Hi-tech Dairy (Beijing) Co., LTD, Beijing, 101107, China)
,
Ren Fazheng
(Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China)
,
Chang Yuanyuan
(Mengniu Hi-tech Dairy (Beijing) Co., LTD, Beijing, 101107, China)
,
Wang Pengjie
(Key Laboratory of Functional Dairy, Co-constructed By Ministry of Education and Beijing Government, China Agricultural University, Beijing, 100083, China)
,
Li Yuan
(Key Laboratory of Functional Dairy, Co-constructed By Ministry of Education and Beijing Government, China Agricultural University, Beijing, 100083, China)
,
Zhang Hao
(Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China)
,
Luo Jie
(Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
85
ページ:
291-298
発行年:
2018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)