Wu Ching-shyong | Department Of 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 Food Science National Taiwan Ocean Universityの論文著者

関連著者

• Wu Ching-shyong

  Department Of Food Science National Taiwan Ocean University

• Chen Rong-huei

  Department Of Marine Food Science National Taiwan Ocean University

• Wu Ching-shyong

  Department Of Marine Food Science National Taiwan Ocean University

• Ker Yi-chang

  Department Of Marine Food Science National Taiwan Ocean University

• Wang Fu-jin

  Department Of Food Science China College Of Marine Technology And Commerce

• PAN CHORNG-LIANG

  Department of Food Science, National Taiwan Ocean University

• Pan C‐l

  National Taiwan Ocean Univ. Keelung Twn

• Tsai G‐j

  Ocean Univ. Keelung Twn

• Pan Chorng-liang

  Department Of Food Science National Taiwan Ocean University

• PAN Chorng-Liang

  Graduate Institute of Marine Food Science, National Taiwan Ocean University

• HSU Yue-Ling

  Graduate Institute of Marine Food Science, National Taiwan Ocean University

• TSAI Guo-Jane

  Graduate Institute of Marine Food Science, National Taiwan Ocean University

• KUO Hong-June

  Graduate institute of Marine Food Science, National Taiwan Ocean University

• CHANG Cheng-Ming

  Graduate Institute of Marine Food Science, National Taiwan Ocean University

• WU Ching-Shyong

  Graduate Institute of Marine Food Science, National Taiwan Ocean University

• Chen Hsing-chen

  Department Of Food Science National Taiwan Ocean University

• WU SHEU-DER

  Department of Food Science, National Taiwan Ocean University

• Wu Sheu-der

  Department Of Food Science National Taiwan Ocean University

• Hsu Yue-ling

  Graduate Institute Of Marine Food Science National Taiwan Ocean University

• Kuo Hong-june

  Graduate Institute Of Marine Food Science National Taiwan Ocean University

• Chang Cheng-ming

  Graduate Institute Of Marine Food Science National Taiwan Ocean University

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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)
• Isolation and Identification of Bdellovibrio from Coastal Areas of Taiwan
• Cuticle structure of squid Illex argentinus pen
• Composition and Rheological Properties of Extracellular Mucilage from Marine Bacterium Klebsiella oxytoca CF154

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