文献
J-GLOBAL ID:202202272078872745
整理番号:22A1092110
少数の複合蛋白質を有する不溶性ダイズ繊維によって製造された濃縮乳濁液のレオロジーと安定性:均質化強度の影響【JST・京大機械翻訳】
Rheology and stability of concentrated emulsions fabricated by insoluble soybean fiber with few combined-proteins: Influences of homogenization intensity
著者 (12件):
Cai Yongjian
(School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China)
,
Cai Yongjian
(Particle & Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, B-9000 Gent, Belgium)
,
Chen Bifen
(School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China)
,
Zeng Di
(School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China)
,
Huang Lihua
(School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China)
,
Xiao Chuqiao
(School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China)
,
Zhao Xiujie
(School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China)
,
Zhao Mouming
(School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China)
,
Zhao Mouming
(Research Institute for Food Nutrition and Human Health, Guangzhou 510640, China)
,
Zhao Qiangzhong
(School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China)
,
Zhao Qiangzhong
(Research Institute for Food Nutrition and Human Health, Guangzhou 510640, China)
,
Van der Meeren Paul
(Particle & Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, B-9000 Gent, Belgium)
資料名:
Food Chemistry
(Food Chemistry)
巻:
383
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)