文献
J-GLOBAL ID:202202236607097790
整理番号:22A0326076
無水物構造は哺乳類及び魚類ゼラチンのアシル化修飾及び乳化安定化能力に影響する【JST・京大機械翻訳】
Anhydride structures affect the acylation modification and emulsion stabilization ability of mammalian and fish gelatins
著者 (7件):
Zhang Ting
(National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing of Ministry of Agriculture and Rural Affairs of the People’s Republic of C...)
,
Xu Jiamin
(National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing of Ministry of Agriculture and Rural Affairs of the People’s Republic of C...)
,
Huang Shudan
(National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing of Ministry of Agriculture and Rural Affairs of the People’s Republic of C...)
,
Tao Ningping
(National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing of Ministry of Agriculture and Rural Affairs of the People’s Republic of C...)
,
Wang Xichang
(National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing of Ministry of Agriculture and Rural Affairs of the People’s Republic of C...)
,
Zhong Jian
(National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing of Ministry of Agriculture and Rural Affairs of the People’s Republic of C...)
,
Zhong Jian
(Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning Province, China)
資料名:
Food Chemistry
(Food Chemistry)
巻:
375
ページ:
Null
発行年:
2022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)