Art

J-GLOBAL ID：201902240237319617   Reference number：19A2856686

Physicochemical properties and oil/water interfacial adsorption behavior of cod proteins as affected by high-pressure homogenization

高圧均質化により影響されるCOD蛋白質の物理化学的性質と油/水界面吸着挙動【JST・京大機械翻訳】

Author (6)： Ma Wuchao (National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China) ,  Wang Jiamei (National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China) ,  Wu Di (National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China) ,  Xu Xianbing (National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China) ,  Wu Chao (National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China) ,  Du Ming (National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China)
Material： Food Hydrocolloids  (Food Hydrocoll)
Volume： 100  Page： Null  Publication year： 2020 
JST Material Number： E0877B  ISSN： 0268-005X  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)

Abstract/Point： Atlantic cod (Gadus morhua), w...

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Thesaurus term： value added ,  *protein ,  robustness ,  steric conformation ,  covering ,  *high pressure ,  dynamic modulus of elasticity ,  peptide ,  *interface(surface) ,  *chemical property ,  pressurization ,  emulsion ,  emulsifying agent ,  reorganization ,  *physical chemistry ,  *adsorption

Author keywords (6)： Cod proteins ,  High pressure treatment ,  Physicochemical properties ,  Oil-in-water emulsion ,  Interfacial properties ,  Microstructure

JST classification (2)： Protein  (FJ09020N) ,  Food quality  (FJ01040F)

Terms in the title (9)： 高圧均質化 ,  COD ,  蛋白質 ,  物理化学的性質 ,  油 ,  水 ,  界面 ,  吸着 ,  挙動