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	Effect of transglutaminase cross-linking on the conformational and emulsifying properties of peanut arachin and conarachin fractions
	Qiu, Chaoying[1]; Hu, Xiao[2]; Li, Laihao[3]; Yang, Xianqing[4]; Zhao, Mouming[5]; Ren, Jiaoyan[6]
刊名	EUROPEAN FOOD RESEARCH AND TECHNOLOGY
	2017
卷号	243期号:6页码:913-920
关键词	Arachin Conarachin TGase cross-linking Structure Emulsifying properties
ISSN号	1438-2377
DOI	http://dx.doi.org/10.1007/s00217-016-2804-z
URL标识	查看原文
收录类别	SCI(E)
WOS记录号	WOS:000403503000001
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/6150493
专题	中国水产科学院
作者单位	1.[1]Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Key Lab Aquat Prod Proc, Minist Agr, Guangzhou 510300, Guangdong, Peoples R China. 2.Jinan Univ, Dept Food Sci & Engn, Guangzhou 510632, Guangdong, Peoples R China. 3.[2]Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Key Lab Aquat Prod Proc, Minist Agr, Guangzhou 510300, Guangdong, Peoples R China. 4.[3]Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Key Lab Aquat Prod Proc, Minist Agr, Guangzhou 510300, Guangdong, Peoples R China. 5.[4]Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Key Lab Aquat Prod Proc, Minist Agr, Guangzhou 510300, Guangdong, Peoples R China. 6.[5]South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Guangdong, Peoples R China. 7.[6]South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Guangdong, Peoples R China.
推荐引用方式 GB/T 7714	Qiu, Chaoying[1],Hu, Xiao[2],Li, Laihao[3],et al. Effect of transglutaminase cross-linking on the conformational and emulsifying properties of peanut arachin and conarachin fractions[J]. EUROPEAN FOOD RESEARCH AND TECHNOLOGY,2017,243(6):913-920.
APA	Qiu, Chaoying[1],Hu, Xiao[2],Li, Laihao[3],Yang, Xianqing[4],Zhao, Mouming[5],&Ren, Jiaoyan[6].(2017).Effect of transglutaminase cross-linking on the conformational and emulsifying properties of peanut arachin and conarachin fractions.EUROPEAN FOOD RESEARCH AND TECHNOLOGY,243(6),913-920.
MLA	Qiu, Chaoying[1],et al."Effect of transglutaminase cross-linking on the conformational and emulsifying properties of peanut arachin and conarachin fractions".EUROPEAN FOOD RESEARCH AND TECHNOLOGY 243.6(2017):913-920.

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