文献
J-GLOBAL ID:202202261968304426
整理番号:22A1036188
オクテニルこはく酸無水物と酵素処理により修飾されたコーンスターチの構造とメントンカプセル化【JST・京大機械翻訳】
Structure and Menthone Encapsulation of Corn Starch Modified by Octenyl Succinic Anhydride and Enzymatic Treatment
著者 (22件):
Ji Xuan
(Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, Jiangsu Province, China)
,
Ji Xuan
(School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China)
,
Ji Xuan
(Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, Jiangsu Province, China)
,
Du Jing
(Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, Jiangsu Province, China)
,
Du Jing
(School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China)
,
Du Jing
(Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, Jiangsu Province, China)
,
Gu Jiaying
(School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China)
,
Yang Jie
(Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, Jiangsu Province, China)
,
Yang Jie
(School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China)
,
Yang Jie
(Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, Jiangsu Province, China)
,
Cheng Li
(Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, Jiangsu Province, China)
,
Cheng Li
(School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China)
,
Cheng Li
(Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, Jiangsu Province, China)
,
Li Zhaofeng
(Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, Jiangsu Province, China)
,
Li Zhaofeng
(School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China)
,
Li Zhaofeng
(Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, Jiangsu Province, China)
,
Li Caiming
(Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, Jiangsu Province, China)
,
Li Caiming
(School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China)
,
Li Caiming
(Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, Jiangsu Province, China)
,
Hong Yan
(Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, Jiangsu Province, China)
,
Hong Yan
(School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China)
,
Hong Yan
(Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, Jiangsu Province, China)
資料名:
Journal of Food Quality
(Journal of Food Quality)
巻:
2022
ページ:
Null
発行年:
2022年
JST資料番号:
A0984B
ISSN:
0146-9428
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)