Gelation of Soy Milk with Hagfish Exudate Creates a Flocculated and Fibrous Emulsion- and Particle Gel.
about
Hagfish slime and mucin flow properties and their implications for defenseHagfish slime exudate stabilization and its effect on slime formation and functionality.Effect of ionic strength and seawater cations on hagfish slime formation.Modifications of nutritional, structural, and sensory characteristics of non-dairy soy cheese analogs to improve their quality attributes
P2860
Gelation of Soy Milk with Hagfish Exudate Creates a Flocculated and Fibrous Emulsion- and Particle Gel.
description
2016 nî lūn-bûn
@nan
2016年の論文
@ja
2016年論文
@yue
2016年論文
@zh-hant
2016年論文
@zh-hk
2016年論文
@zh-mo
2016年論文
@zh-tw
2016年论文
@wuu
2016年论文
@zh
2016年论文
@zh-cn
name
Gelation of Soy Milk with Hagf ...... us Emulsion- and Particle Gel.
@ast
Gelation of Soy Milk with Hagf ...... us Emulsion- and Particle Gel.
@en
type
label
Gelation of Soy Milk with Hagf ...... us Emulsion- and Particle Gel.
@ast
Gelation of Soy Milk with Hagf ...... us Emulsion- and Particle Gel.
@en
prefLabel
Gelation of Soy Milk with Hagf ...... us Emulsion- and Particle Gel.
@ast
Gelation of Soy Milk with Hagf ...... us Emulsion- and Particle Gel.
@en
P2093
P2860
P1433
P1476
Gelation of Soy Milk with Hagf ...... us Emulsion- and Particle Gel.
@en
P2093
Erich J Windhab
Patrick A Rühs
Peter Fischer
Simon Kuster
P2860
P304
P356
10.1371/JOURNAL.PONE.0147022
P407
P50
P577
2016-01-25T00:00:00Z