文献
J-GLOBAL ID:202102288172849702
整理番号:21A3410665
ゼラチンによって支援された塩漬アヒル卵白の脱塩:混合系の発泡と界面特性【JST・京大機械翻訳】
Desalination of salted duck egg white assisted by gelatin: Foaming and interface properties of the mixed system
著者 (7件):
Dai Yalei
(Key Laboratory of Fermentation Engineering, Ministry of Education, National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, School of Biological Engineering and Food, Hubei University of Technology, Wuhan, 430068, China)
,
Zhao Jingyun
(Key Laboratory of Fermentation Engineering, Ministry of Education, National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, School of Biological Engineering and Food, Hubei University of Technology, Wuhan, 430068, China)
,
Liang Hongshan
(Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China)
,
Deng Qianchun
(Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Wuhan, 430062, China)
,
Wan Chuyun
(Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Wuhan, 430062, China)
,
Li Bin
(Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China)
,
Zhou Bin
(Key Laboratory of Fermentation Engineering, Ministry of Education, National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, School of Biological Engineering and Food, Hubei University of Technology, Wuhan, 430068, China)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
124
号:
PA
ページ:
Null
発行年:
2022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)