文献
J-GLOBAL ID:202202238745332316
整理番号:22A0434565
大豆及びホエー蛋白質熱誘起混合凝集体からの酸誘導ゲル:レオロジー及び微細構造【JST・京大機械翻訳】
Acid-induced gels from soy and whey protein thermally-induced mixed aggregates: Rheology and microstructure
著者 (6件):
Xia Wenjie
(Physics and Physical Chemistry of Foods, Department of Agrotechnology and Food Sciences, Wageningen University & Research, Bornse Weilanden 9, 6708WG, Wageningen, the Netherlands)
,
Zhu Linfeng
(Physics and Physical Chemistry of Foods, Department of Agrotechnology and Food Sciences, Wageningen University & Research, Bornse Weilanden 9, 6708WG, Wageningen, the Netherlands)
,
Delahaije Roy J.B.M.
(Physics and Physical Chemistry of Foods, Department of Agrotechnology and Food Sciences, Wageningen University & Research, Bornse Weilanden 9, 6708WG, Wageningen, the Netherlands)
,
Cheng Zhe
(Food Quality and Design, Department of Agrotechnology and Food Sciences, Wageningen University & Research, Bornse Weilanden 9, 6708WG, Wageningen, the Netherlands)
,
Zhou Xilong
(Physics and Physical Chemistry of Foods, Department of Agrotechnology and Food Sciences, Wageningen University & Research, Bornse Weilanden 9, 6708WG, Wageningen, the Netherlands)
,
Sagis Leonard M.C.
(Physics and Physical Chemistry of Foods, Department of Agrotechnology and Food Sciences, Wageningen University & Research, Bornse Weilanden 9, 6708WG, Wageningen, the Netherlands)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
125
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)