文献
J-GLOBAL ID:202202230127411747
整理番号:22A1091593
パルス電場と組み合わせたエステル化によるワックス状トウモロコシ澱粉の乳化性能の改善【JST・京大機械翻訳】
Improving emulsification performance of waxy maize starch by esterification combined with pulsed electric field
著者 (17件):
Chen Bo-Ru
(School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China)
,
Chen Bo-Ru
(Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510641, China)
,
Wang Zhi-Ming
(College of food science and technology, Huazhong Agricultural University, Wuhan, 430070, China)
,
Lin Jia-Wei
(School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China)
,
Lin Jia-Wei
(Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510641, China)
,
Wen Qing-Hui
(School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China)
,
Wen Qing-Hui
(Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510641, China)
,
Xu Fei-Yue
(School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China)
,
Xu Fei-Yue
(Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510641, China)
,
Li Jian
(School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China)
,
Li Jian
(Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510641, China)
,
Wang Rui
(School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China)
,
Wang Rui
(Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510641, China)
,
Zeng Xin-An
(School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China)
,
Zeng Xin-An
(Guangdong Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan, Guangdong 528225, China)
,
Zeng Xin-An
(Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510641, China)
,
Zeng Xin-An
(Preparatory Office of Yangjiang Applied Undergraduate College, Yangjiang, 529500, China)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
129
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)