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The effect of extreme acid-induced soybean glycinin molten globules state on foaming ability

2020
journal article
article
10.1016/j.foodhyd.2020.105819
Journal
Food Hydrocolloids
140
Author
Gao Jian

Li Xiao-mei

Chen Feng-lian

Piekoszewski Wojciech

Yang Yang
Show more
Volume
105
Article ID
105819
ISSN
0268-005X
eISSN
1873-7137
Language
English
Journal language
English
Affiliation
Wydział Chemii : Zakład Chemii Analitycznej
Scopus© citations
55
cris.lastimport.wos2024-04-09T23:41:15Z
dc.affiliationWydział Chemii : Zakład Chemii Analitycznejpl
dc.contributor.authorGao, Jianpl
dc.contributor.authorLi, Xiao-meipl
dc.contributor.authorChen, Feng-lianpl
dc.contributor.authorPiekoszewski, Wojciech - 160149 pl
dc.contributor.authorYang, Yangpl
dc.contributor.authorWang, Bingpl
dc.contributor.authorLiu, Lin-linpl
dc.contributor.authorGuan, Hua-nanpl
dc.contributor.authorShi, Yan-guopl
dc.contributor.authorZhang, Napl
dc.date.accessioned2020-10-05T08:53:57Z
dc.date.available2020-10-05T08:53:57Z
dc.date.issued2020pl
dc.description.publication0,9pl
dc.description.volume105pl
dc.identifier.articleid105819pl
dc.identifier.doi10.1016/j.foodhyd.2020.105819pl
dc.identifier.eissn1873-7137pl
dc.identifier.issn0268-005Xpl
dc.identifier.projectROD UJ / Opl
dc.identifier.urihttps://ruj.uj.edu.pl/xmlui/handle/item/247147
dc.languageengpl
dc.language.containerengpl
dc.rightsDodaję tylko opis bibliograficzny*
dc.rights.licenceBez licencji otwartego dostępu
dc.source.integratorfalse
dc.subtypeArticlepl
dc.titleThe effect of extreme acid-induced soybean glycinin molten globules state on foaming abilitypl
dc.title.journalFood Hydrocolloidspl
dc.typeJournalArticlepl
dspace.entity.typePublication
cris.lastimport.wos
2024-04-09T23:41:15Z
dc.affiliationpl
Wydział Chemii : Zakład Chemii Analitycznej
dc.contributor.authorpl
Gao, Jian
dc.contributor.authorpl
Li, Xiao-mei
dc.contributor.authorpl
Chen, Feng-lian
dc.contributor.authorpl
Piekoszewski, Wojciech - 160149
dc.contributor.authorpl
Yang, Yang
dc.contributor.authorpl
Wang, Bing
dc.contributor.authorpl
Liu, Lin-lin
dc.contributor.authorpl
Guan, Hua-nan
dc.contributor.authorpl
Shi, Yan-guo
dc.contributor.authorpl
Zhang, Na
dc.date.accessioned
2020-10-05T08:53:57Z
dc.date.available
2020-10-05T08:53:57Z
dc.date.issuedpl
2020
dc.description.publicationpl
0,9
dc.description.volumepl
105
dc.identifier.articleidpl
105819
dc.identifier.doipl
10.1016/j.foodhyd.2020.105819
dc.identifier.eissnpl
1873-7137
dc.identifier.issnpl
0268-005X
dc.identifier.projectpl
ROD UJ / O
dc.identifier.uri
https://ruj.uj.edu.pl/xmlui/handle/item/247147
dc.languagepl
eng
dc.language.containerpl
eng
dc.rights*
Dodaję tylko opis bibliograficzny
dc.rights.licence
Bez licencji otwartego dostępu
dc.source.integrator
false
dc.subtypepl
Article
dc.titlepl
The effect of extreme acid-induced soybean glycinin molten globules state on foaming ability
dc.title.journalpl
Food Hydrocolloids
dc.typepl
JournalArticle
dspace.entity.type
Publication
Affiliations
Wydział Chemii
Piekoszewski, Wojciech
No affiliation
Gao, Jian
Li, Xiao-mei
Chen, Feng-lian
Yang, Yang
Wang, Bing
Liu, Lin-lin
Guan, Hua-nan
Shi, Yan-guo
Zhang, Na

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