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Effect of Ultrasonic Treatment on the Graft Reaction between Soy Protein Isolate and Gum Acacia and on the Physicochemical Properties of Conjugates

Author
LIXIA MU1 ; MOUMING ZHAO1 ; BAO YANG2 ; HAIFENG ZHAO1 ; CHUN CUI1 ; QIANGZHONG ZHAO1
[1] College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China
[2] South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China
Source

Journal of agricultural and food chemistry (Print). 2010, Vol 58, Num 7, pp 4494-4499, 6 p ; ref : 42 ref

CODEN
JAFCAU
ISSN
0021-8561
Scientific domain
Agronomy, agriculture, phytopathology; Food science technology
Publisher
American Chemical Society, Washington, DC
Publication country
United States
Document type
Article
Language
English
Author keyword
Soy protein isolate acacia gum graft reaction ultrasonic treatment
Keyword (fr)
Gomme Isolat protéique Propriété physicochimique Protéine soja Traitement par ultrasons
Keyword (en)
Gum Protein isolate Physicochemical properties Soy protein Ultrasonic treatment
Keyword (es)
Goma Aislado proteico Propiedad fisicoquímica Proteína soja Tratamiento por ultrasonido
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B14 Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts

Discipline
Agrifood industries
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
22642337

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

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