文献
J-GLOBAL ID:201702259162324381
整理番号:17A0170810
高強度超音波-加熱による大豆蛋白質分離ゲルのゲル化特性を改良した。【JST・京大機械翻訳】
High intensity ultrasound-heat pretreatments improving gelation properties of cold-set soy protein isolate induced by glucono-δ-lactone
著者 (6件):
Hu Tan
(College of Food Science and Technology, Huazhong Agricultural University)
,
Zhang Peipei
(College of Food Science and Technology, Huazhong Agricultural University)
,
Zheng Ting
(College of Food Science and Technology, Huazhong Agricultural University)
,
Huang Xingjian
(College of Food Science and Technology, Huazhong Agricultural University)
,
Pan Siyi
(College of Food Science and Technology, Huazhong Agricultural University)
,
Hu Hao
(College of Food Science and Technology, Huazhong Agricultural University)
資料名:
Nongye Gongcheng Xuebao
(Nongye Gongcheng Xuebao)
巻:
32
号:
20
ページ:
306-314
発行年:
2016年
JST資料番号:
C2454A
ISSN:
1002-6819
CODEN:
NGOXEO
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
中国 (CHN)
言語:
中国語 (ZH)