文献
J-GLOBAL ID:202202244104370874
整理番号:22A1120338
米蛋白質の構造的および乳化特性に対する限定酵素加水分解および高静水圧の複合効果【JST・京大機械翻訳】
Combined effects of limited enzymatic hydrolysis and high hydrostatic pressure on the structural and emulsifying properties of rice proteins
著者 (7件):
Liu Ning
(School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China)
,
Lin Ping
(School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China)
,
Zhang Kun
(Ferguson (Wuhan) Biotechnology Co., Ltd., Wuhan 430056, China)
,
Yao Xiaolin
(School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China)
,
Li Dan
(School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China)
,
Yang Liuyi
(School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China)
,
Zhao Mouming
(School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China)
資料名:
Innovative Food Science and Emerging Technologies
(Innovative Food Science and Emerging Technologies)
巻:
77
ページ:
Null
発行年:
2022年
JST資料番号:
W3212A
ISSN:
1466-8564
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
オランダ (NLD)
言語:
英語 (EN)