{"title":"添加硫酸葡聚糖制备蛋清热致透明凝胶的特性及蛋白-多糖相互作用(短通信)。","authors":"N Matsudomi","doi":"10.1002/(sici)1521-3803(199808)42:03/04<238::aid-food238>3.3.co;2-i","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":11281,"journal":{"name":"Die Nahrung","volume":"42 3-4","pages":"238-9"},"PeriodicalIF":0.0000,"publicationDate":"1998-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"Characteristics of heat-induced transparent gels from egg white by the addition of dextran sulfate and the protein-polysaccharide interactions (short communication).\",\"authors\":\"N Matsudomi\",\"doi\":\"10.1002/(sici)1521-3803(199808)42:03/04<238::aid-food238>3.3.co;2-i\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":11281,\"journal\":{\"name\":\"Die Nahrung\",\"volume\":\"42 3-4\",\"pages\":\"238-9\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1998-08-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Die Nahrung\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1002/(sici)1521-3803(199808)42:03/04<238::aid-food238>3.3.co;2-i\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Die Nahrung","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1002/(sici)1521-3803(199808)42:03/04<238::aid-food238>3.3.co;2-i","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Characteristics of heat-induced transparent gels from egg white by the addition of dextran sulfate and the protein-polysaccharide interactions (short communication).