文献
J-GLOBAL ID:201802268088947632
整理番号:18A1800537
ホエー蛋白質で安定化したO/Wエマルションの酸化安定性に及ぼす初期蛋白質構造とキサンタンガムの影響【JST・京大機械翻訳】
Influence of initial protein structures and xanthan gum on the oxidative stability of O/W emulsions stabilized by whey protein
著者 (8件):
Sun Chanchan
(Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, China)
,
Sun Chanchan
(Tianjin Food Engineering Center, Tianjin 300457, China)
,
Liang Bin
(Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, China)
,
Sheng Huanjing
(Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, China)
,
Wang Ruijun
(Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, China)
,
Zhao Jiang
(Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, China)
,
Zhang Zesheng
(Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, China)
,
Zhang Min
(Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, China)
資料名:
International Journal of Biological Macromolecules
(International Journal of Biological Macromolecules)
巻:
120
号:
PA
ページ:
34-44
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)