Effect of transglutaminase cross-linking on the conformational and emulsifying properties of peanut arachin and conarachin fractions | |
Qiu, Chaoying[1]; Hu, Xiao[2]; Li, Laihao[3]; Yang, Xianqing[4]; Zhao, Mouming[5]; Ren, Jiaoyan[6] | |
刊名 | EUROPEAN FOOD RESEARCH AND TECHNOLOGY |
2017 | |
卷号 | 243期号:6页码:913-920 |
关键词 | Arachin Conarachin TGase cross-linking Structure Emulsifying properties |
ISSN号 | 1438-2377 |
DOI | http://dx.doi.org/10.1007/s00217-016-2804-z |
URL标识 | 查看原文 |
收录类别 | SCI(E) |
WOS记录号 | WOS:000403503000001 |
内容类型 | 期刊论文 |
URI标识 | http://www.corc.org.cn/handle/1471x/6150493 |
专题 | 中国水产科学院 |
作者单位 | 1.[1]Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Key Lab Aquat Prod Proc, Minist Agr, Guangzhou 510300, Guangdong, Peoples R China. 2.Jinan Univ, Dept Food Sci & Engn, Guangzhou 510632, Guangdong, Peoples R China. 3.[2]Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Key Lab Aquat Prod Proc, Minist Agr, Guangzhou 510300, Guangdong, Peoples R China. 4.[3]Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Key Lab Aquat Prod Proc, Minist Agr, Guangzhou 510300, Guangdong, Peoples R China. 5.[4]Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Key Lab Aquat Prod Proc, Minist Agr, Guangzhou 510300, Guangdong, Peoples R China. 6.[5]South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Guangdong, Peoples R China. 7.[6]South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Guangdong, Peoples R China. |
推荐引用方式 GB/T 7714 | Qiu, Chaoying[1],Hu, Xiao[2],Li, Laihao[3],et al. Effect of transglutaminase cross-linking on the conformational and emulsifying properties of peanut arachin and conarachin fractions[J]. EUROPEAN FOOD RESEARCH AND TECHNOLOGY,2017,243(6):913-920. |
APA | Qiu, Chaoying[1],Hu, Xiao[2],Li, Laihao[3],Yang, Xianqing[4],Zhao, Mouming[5],&Ren, Jiaoyan[6].(2017).Effect of transglutaminase cross-linking on the conformational and emulsifying properties of peanut arachin and conarachin fractions.EUROPEAN FOOD RESEARCH AND TECHNOLOGY,243(6),913-920. |
MLA | Qiu, Chaoying[1],et al."Effect of transglutaminase cross-linking on the conformational and emulsifying properties of peanut arachin and conarachin fractions".EUROPEAN FOOD RESEARCH AND TECHNOLOGY 243.6(2017):913-920. |
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