文献
J-GLOBAL ID:201802286765498450
整理番号:18A1484822
アルカリ熱処理によるミオシンの界面挙動と乳化特性の操作【JST・京大機械翻訳】
Manipulating interfacial behavior and emulsifying properties of myosin through alkali-heat treatment
著者 (6件):
Li Lingyun
(Key Laboratory of Meat Processing and Quality Control, MOE, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PR China)
,
Cai Ruying
(Key Laboratory of Meat Processing and Quality Control, MOE, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PR China)
,
Wang Peng
(Key Laboratory of Meat Processing and Quality Control, MOE, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PR China)
,
Xu Xinglian
(Key Laboratory of Meat Processing and Quality Control, MOE, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PR China)
,
Zhou Guanghong
(Key Laboratory of Meat Processing and Quality Control, MOE, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PR China)
,
Sun Jian
(Key Laboratory of Meat Processing and Quality Control, MOE, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PR China)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
85
ページ:
69-74
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)