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	Effect of transglutaminase cross-linking on the conformational and emulsifying properties of peanut arachin and conarachin fractions (EI收录)
	Qiu, Chaoying[1,2]; Hu, Xiao[1]; Li, Laihao[1]; Yang, Xianqing[1]; Zhao, Mouming[3]; Ren, Jiaoyan[3]
刊名	European Food Research and Technology
	2017
卷号	243页码:913-920
关键词	Crosslinking Oilseeds Proteins Size exclusion chromatography Structure (composition)
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/2183766
专题	华南理工大学
作者单位	1.[1] Key Laboratory of Aquatic Products Processing, Ministry of Agriculture, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 2.510300, China 3.[2] Department of Food Science and Engineering, Jinan University, Guangzhou 4.510632, China 5.[3] School of Food Science and Engineering, South China University of Technology, Guangzhou 6.510640, China
推荐引用方式 GB/T 7714	Qiu, Chaoying[1,2],Hu, Xiao[1],Li, Laihao[1],等. Effect of transglutaminase cross-linking on the conformational and emulsifying properties of peanut arachin and conarachin fractions (EI收录)[J]. European Food Research and Technology,2017,243:913-920.
APA	Qiu, Chaoying[1,2],Hu, Xiao[1],Li, Laihao[1],Yang, Xianqing[1],Zhao, Mouming[3],&Ren, Jiaoyan[3].(2017).Effect of transglutaminase cross-linking on the conformational and emulsifying properties of peanut arachin and conarachin fractions (EI收录).European Food Research and Technology,243,913-920.
MLA	Qiu, Chaoying[1,2],et al."Effect of transglutaminase cross-linking on the conformational and emulsifying properties of peanut arachin and conarachin fractions (EI收录)".European Food Research and Technology 243(2017):913-920.

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