文献
J-GLOBAL ID:202102275839902707
整理番号:21A0205112
魚ゼラチン-アニオン多糖類複合体の特性とそれらのヨーグルトへの応用:レオロジーとトライボロジー【JST・京大機械翻訳】
Characteristics of fish gelatin-anionic polysaccharide complexes and their applications in yoghurt: Rheology and tribology
著者 (10件):
Huang Tao
(College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315800, China)
,
Huang Tao
(State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China)
,
Huang Tao
(School of Agriculture and Food Sciences, The University of Queensland, St. Lucia, Qld 4072, Australia)
,
Tu Zongcai
(College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China)
,
Tu Zongcai
(State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China)
,
Shangguan Xinchen
(State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China)
,
Shangguan Xinchen
(Drug Administration of Jiangxi Province, Nanchang, Jiangxi 330029, China)
,
Wang Hui
(State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China)
,
Zhang Lu
(College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China)
,
Bansal Nidhi
(School of Agriculture and Food Sciences, The University of Queensland, St. Lucia, Qld 4072, Australia)
資料名:
Food Chemistry
(Food Chemistry)
巻:
343
ページ:
Null
発行年:
2021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)