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	Emulsification performance and interfacial properties of enzymically hydrolyzed peanut protein isolate pretreated by extrusion cooking
	Chen, Lin[1]; Chen, Jianshe[3,4]; Yu, Lin[1]; Wu, Kegang[1]; Zhao, Mouming[2]
	2018
卷号	77页码:607
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/5905084
专题	浙江工商大学
作者单位	1.[1]Guangdong Univ Technol, Sch Chem Engn & Light Ind, Guangzhou 510006, Guangdong, Peoples R China 2.[2]South China Univ Technol, Coll Light Ind & Food Sci, Guangzhou 510641, Guangdong, Peoples R China 3.[3]Zhejiang Gongshang Univ, Sch Food Sci & Biotechnol, Hangzhou 310018, Zhejiang, Peoples R China 4.[4]Univ Leeds, Sch Food Sci & Nutr, Leeds LS2 9JT, W Yorkshire, England
推荐引用方式 GB/T 7714	Chen, Lin[1],Chen, Jianshe[3,4],Yu, Lin[1],et al. Emulsification performance and interfacial properties of enzymically hydrolyzed peanut protein isolate pretreated by extrusion cooking[J],2018,77:607.
APA	Chen, Lin[1],Chen, Jianshe[3,4],Yu, Lin[1],Wu, Kegang[1],&Zhao, Mouming[2].(2018).Emulsification performance and interfacial properties of enzymically hydrolyzed peanut protein isolate pretreated by extrusion cooking.,77,607.
MLA	Chen, Lin[1],et al."Emulsification performance and interfacial properties of enzymically hydrolyzed peanut protein isolate pretreated by extrusion cooking".77(2018):607.

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