文献
J-GLOBAL ID:202102247414482497
整理番号:21A0377392
コンニャクグルコマンナンのアルカリおよび熱誘導ゲル化中の微細構造変化【JST・京大機械翻訳】
Microstructural changes during alkali- and heat induced gelation of konjac glucomannan
著者 (6件):
Zhang Tao
(College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, 210023, China)
,
Zhang Tao
(Physical Chemistry and Soft Matter, Wageningen University & Research, Stippeneng 4, 6708 WE, Wageningen, the Netherlands)
,
de Vries Renko
(Physical Chemistry and Soft Matter, Wageningen University & Research, Stippeneng 4, 6708 WE, Wageningen, the Netherlands)
,
Xu Xiaoqi
(College of Food and Light Industry, Nanjing Tech University, Nanjing, 211800, China)
,
Xue Yong
(Department of Food Science and Engineering, Ocean University of China, Qingdao, 266003, China)
,
Xue Changhu
(Department of Food Science and Engineering, Ocean University of China, Qingdao, 266003, China)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
114
ページ:
Null
発行年:
2021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)