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Comparison of rheological behaviors and nanostructure of bighead carp scales gelatin modified by different modification methods.
Huang, Tao; Tu, Zong-Cai; Wang, Hui; Liu, Wei; Zhang, Lu; Zhang, Yan; ShangGuan, Xin-Chen.
Afiliação
  • Huang T; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 Jiangxi China.
  • Tu ZC; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 Jiangxi China.
  • Wang H; Key Laboratory of Functional Small Organic Molecule, Ministry of Education and College of Life Science, Jiangxi Normal University, Nanchang, 330022 Jiangxi China.
  • Liu W; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 Jiangxi China.
  • Zhang L; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 Jiangxi China.
  • Zhang Y; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 Jiangxi China.
  • ShangGuan XC; Key Laboratory of Functional Small Organic Molecule, Ministry of Education and College of Life Science, Jiangxi Normal University, Nanchang, 330022 Jiangxi China.
J Food Sci Technol ; 54(5): 1256-1265, 2017 Apr.
Article em En | MEDLINE | ID: mdl-28416876
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Texto completo: 1 Base de dados: MEDLINE Idioma: En Revista: J Food Sci Technol Ano de publicação: 2017 Tipo de documento: Article
Texto completo
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Texto completo: 1 Base de dados: MEDLINE Idioma: En Revista: J Food Sci Technol Ano de publicação: 2017 Tipo de documento: Article