文献
J-GLOBAL ID:201902240237319617
整理番号:19A2856686
高圧均質化により影響されるCOD蛋白質の物理化学的性質と油/水界面吸着挙動【JST・京大機械翻訳】
Physicochemical properties and oil/water interfacial adsorption behavior of cod proteins as affected by high-pressure homogenization
著者 (6件):
Ma Wuchao
(National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China)
,
Wang Jiamei
(National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China)
,
Wu Di
(National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China)
,
Xu Xianbing
(National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China)
,
Wu Chao
(National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China)
,
Du Ming
(National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
100
ページ:
Null
発行年:
2020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)