文献
J-GLOBAL ID:202202291830288502
整理番号:22A0230995
大豆蛋白質分離物により単独に安定化された高内部相エマルション【JST・京大機械翻訳】
High internal phase emulsions stabilized solely by soy protein isolate
著者 (8件):
Wang Yongquan
(Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China)
,
Fan Bei
(Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China)
,
Tong Li-Tao
(Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China)
,
Lu Cong
(Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China)
,
Li Shuying
(Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China)
,
Sun Jing
(Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China)
,
Liu Liya
(Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China)
,
Wang Fengzhong
(Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China)
資料名:
Journal of Food Engineering
(Journal of Food Engineering)
巻:
318
ページ:
Null
発行年:
2022年
JST資料番号:
C0838B
ISSN:
0260-8774
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)