文献
J-GLOBAL ID:202202221096842913
整理番号:22A0733339
タラ蛋白質ゲルの品質に対する筋原線維蛋白質濃縮と均質化の相乗効果【JST・京大機械翻訳】
The synergistic effects of myofibrillar protein enrichment and homogenization on the quality of cod protein gel
著者 (10件):
Xie Yisha
(Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, Liaoning, China)
,
Xie Yisha
(National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian, 116034, Liaoning, China)
,
Yu Xiliang
(Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, Liaoning, China)
,
Yu Xiliang
(National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian, 116034, Liaoning, China)
,
Wang Zheming
(Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, Liaoning, China)
,
Wang Zheming
(National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian, 116034, Liaoning, China)
,
Yu Chenxu
(Department of Agricultural and Biosystems Engineering, Iowa State University, Ames, IA, 50010, USA)
,
Prakash Sangeeta
(School of Agriculture and Food Sciences, The University of Queensland, Brisbane, Queensland, 4072, Australia)
,
Dong Xiuping
(Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, Liaoning, China)
,
Dong Xiuping
(National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian, 116034, Liaoning, China)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
127
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)