文献
J-GLOBAL ID:201802234878268077
整理番号:18A0840850
卵白アルブミン-アラビアゴム複合コアセルベートの構造特性とレオロジー特性【JST・京大機械翻訳】
Structural characteristics and rheological properties of ovalbumin-gum arabic complex coacervates
著者 (8件):
Niu Fuge
(Food Safety Key Lab of Zhejiang Province, The School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China)
,
Kou Mengxuan
(Food Safety Key Lab of Zhejiang Province, The School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China)
,
Fan Jiamei
(Food Safety Key Lab of Zhejiang Province, The School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China)
,
Pan Weichun
(Food Safety Key Lab of Zhejiang Province, The School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China)
,
Feng Zhi-Juan
(Institute of Vegetables, Zhejiang Academy of Agriculture, Hangzhou 310021, China)
,
Su Yujie
(State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China)
,
Yang Yanjun
(State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China)
,
Zhou Wenhua
(Hunan Key Laboratory of Processed Food for Special Medicai Purpose, Changsha 410004, China)
資料名:
Food Chemistry
(Food Chemistry)
巻:
260
ページ:
1-6
発行年:
2018年
JST資料番号:
H0766A
ISSN:
0308-8146
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)