A Simple, Semiquantitative Purification Method for Soy Glycinin by Selective Thermal Stability(Biological Chemistry)

スポンサーリンク

概要

• 論文の詳細を見る
• 社団法人日本農芸化学会の論文
• 1990-05-23

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

関連論文

• 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

スポンサーリンク