Effects of pepsin hydrolysis on the soy β-conglycinin aggregates formed by heat treatment at different pH (EI收录SCI收录) | |
He, Xiu-Ting[1]; Yang, Xiao-Quan[1,2]; Zhang, Jin-Bo[1] | |
刊名 | International Journal of Food Science and Technology
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2014 | |
卷号 | 49页码:1729-1735 |
关键词 | Aggregates Atomic force microscopy Biological materials Electrophoresis Heat treatment Hydrolysis pH effects |
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/2217399 |
专题 | 华南理工大学 |
作者单位 | 1.[1] Research and Development Center of Food Proteins, Department of Food Science and Technology, South China University of Technology, Guangzhou, China 2.[2] State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou, China |
推荐引用方式 GB/T 7714 | He, Xiu-Ting[1],Yang, Xiao-Quan[1,2],Zhang, Jin-Bo[1]. Effects of pepsin hydrolysis on the soy β-conglycinin aggregates formed by heat treatment at different pH (EI收录SCI收录)[J]. International Journal of Food Science and Technology,2014,49:1729-1735. |
APA | He, Xiu-Ting[1],Yang, Xiao-Quan[1,2],&Zhang, Jin-Bo[1].(2014).Effects of pepsin hydrolysis on the soy β-conglycinin aggregates formed by heat treatment at different pH (EI收录SCI收录).International Journal of Food Science and Technology,49,1729-1735. |
MLA | He, Xiu-Ting[1],et al."Effects of pepsin hydrolysis on the soy β-conglycinin aggregates formed by heat treatment at different pH (EI收录SCI收录)".International Journal of Food Science and Technology 49(2014):1729-1735. |
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