文献
J-GLOBAL ID:201802226274399257
整理番号:18A0482685
脱アミド化及びスクシニル化したコムギグルテンの機能特性と構造特性【Powered by NICT】
The functional properties and structural characteristics of deamidated and succinylated wheat gluten
著者 (18件):
Liu Yanhong
(Key Laboratory of Food Nutrition and Safety, Ministry of Education, 300457 Tianjin, China)
,
Liu Yanhong
(College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, 300457 Tianjin, China)
,
Liu Yanhong
(Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center, 300457 Tianjin, China)
,
Zhang Lingling
(Key Laboratory of Food Nutrition and Safety, Ministry of Education, 300457 Tianjin, China)
,
Zhang Lingling
(College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, 300457 Tianjin, China)
,
Zhang Lingling
(Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center, 300457 Tianjin, China)
,
Li Yongxiang
(Key Laboratory of Food Nutrition and Safety, Ministry of Education, 300457 Tianjin, China)
,
Li Yongxiang
(College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, 300457 Tianjin, China)
,
Li Yongxiang
(Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center, 300457 Tianjin, China)
,
Yang Yang
(Key Laboratory of Food Nutrition and Safety, Ministry of Education, 300457 Tianjin, China)
,
Yang Yang
(College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, 300457 Tianjin, China)
,
Yang Yang
(Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center, 300457 Tianjin, China)
,
Yang Fei
(Key Laboratory of Food Nutrition and Safety, Ministry of Education, 300457 Tianjin, China)
,
Yang Fei
(College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, 300457 Tianjin, China)
,
Yang Fei
(Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center, 300457 Tianjin, China)
,
Wang Shuo
(Key Laboratory of Food Nutrition and Safety, Ministry of Education, 300457 Tianjin, China)
,
Wang Shuo
(College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, 300457 Tianjin, China)
,
Wang Shuo
(Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center, 300457 Tianjin, China)
資料名:
International Journal of Biological Macromolecules
(International Journal of Biological Macromolecules)
巻:
109
ページ:
417-423
発行年:
2018年
JST資料番号:
T0898A
ISSN:
0141-8130
CODEN:
IJBMDR
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
オランダ (NLD)
言語:
英語 (EN)