Wu Ching-shyong | Department Of Marine Food Science National Taiwan Ocean University

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概要

• WU Ching-Shyongの詳細を見る
• 同名の論文著者
• Department Of Marine Food Science National Taiwan Ocean Universityの論文著者

関連著者

• Chen Rong-huei

  Department Of Marine Food Science National Taiwan Ocean University

• Wu Ching-shyong

  Department Of Marine Food Science National Taiwan Ocean University

• Wu Ching-shyong

  Department Of Food Science National Taiwan Ocean University

• Ker Yi-chang

  Department Of Marine Food Science National Taiwan Ocean University

著作論文

• Relationships of Secondary Structure, Microstructure, and Mechanical Properties of Heat-induced Gel of Soy 11S Golobulin
• Dynamic Viscoelasticity of Soybean 11S Globlin Under Shear Force at Different Temperatures
• A Simple, Semiquantitative Purification Method for Soy Glycinin by Selective Thermal Stability(Biological Chemistry)
• Temperature and Shear Rate Affecting the Viscosity and Secondary Structural Changes of Soy 11S Globulin Measured by a Cone-Plate Viscometer and Fourier Transform Infrared Spectroscopy(Food & Nutrition)

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