文献
J-GLOBAL ID:202202236221896291
整理番号:22A1091437
タラ蛋白質複合ゲルの物理化学的性質と3D印刷性を変えるための食物繊維と亜麻仁油の役割【JST・京大機械翻訳】
Role of dietary fiber and flaxseed oil in altering the physicochemical properties and 3D printability of cod protein composite gel
著者 (12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 Yue
(Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, Liaoning, China)
,
Wang Yue
(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)
,
Zhu Beiwei
(Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, Liaoning, China)
,
Zhu Beiwei
(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)
,
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:
Journal of Food Engineering
(Journal of Food Engineering)
巻:
327
ページ:
Null
発行年:
2022年
JST資料番号:
C0838B
ISSN:
0260-8774
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)