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	Effect of glycosylation on gel properties of β-conglycinin under macromolecular crowding condition (EI收录)
	Weng, Jingyi[1]; Qi, Junru[1]; Zhang, Xi[1]; Kang, Yanhui[1]; Feng, Jilu[1]; Yang, Xiaoquan[1]; Zhu, Jianhua[2]
刊名	Huagong Xuebao/CIESC Journal
	2014
卷号	65页码:5075-5081
关键词	Agglomeration Chemical reactions Electrophoresis Esterification Gelation Glycosylation Liquids Macromolecules Phase separation Proteins Rheology Scanning electron microscopy Sodium dodecyl sulfate Sodium sulfate
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/2216190
专题	华南理工大学
作者单位	1.[1] School of Light Industry and Food Science, South China University of Technology, Guangzhou 2.Guangdong, China 3.[2] Food Science and Engineering Institute, Shaoguan University, Shaoguan 4.Guangdong, China
推荐引用方式 GB/T 7714	Weng, Jingyi[1],Qi, Junru[1],Zhang, Xi[1],等. Effect of glycosylation on gel properties of β-conglycinin under macromolecular crowding condition (EI收录)[J]. Huagong Xuebao/CIESC Journal,2014,65:5075-5081.
APA	Weng, Jingyi[1].,Qi, Junru[1].,Zhang, Xi[1].,Kang, Yanhui[1].,Feng, Jilu[1].,...&Zhu, Jianhua[2].(2014).Effect of glycosylation on gel properties of β-conglycinin under macromolecular crowding condition (EI收录).Huagong Xuebao/CIESC Journal,65,5075-5081.
MLA	Weng, Jingyi[1],et al."Effect of glycosylation on gel properties of β-conglycinin under macromolecular crowding condition (EI收录)".Huagong Xuebao/CIESC Journal 65(2014):5075-5081.

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