文献
J-GLOBAL ID:201702217608417007
整理番号:17A0660678
パームベースジグリセリド油と対応するパームベース油のミクロ組織,集合組織,レオロジー,結晶化速度論の比較研究【Powered by NICT】
A comparative study on microstructure, texture, rheology, and crystallization kinetics of palm-based diacylglycerol oils and corresponding palm-based oils
著者 (5件):
Xu Yayuan
(School of Food Science and Technology, Oil and Plant Protein Center, Jiangnan University, Wuxi, Jiangsu Province, P. R. China)
,
Wei Changqing
(Food College, Shihezi University, Shihezi, P. R. China)
,
Zhao Xiaoqing
(School of Food Science and Technology, Oil and Plant Protein Center, Jiangnan University, Wuxi, Jiangsu Province, P. R. China)
,
Lu Chen
(School of Food Science and Technology, Oil and Plant Protein Center, Jiangnan University, Wuxi, Jiangsu Province, P. R. China)
,
Dong Cao
(School of Food Science and Technology, Oil and Plant Protein Center, Jiangnan University, Wuxi, Jiangsu Province, P. R. China)
資料名:
European Journal of Lipid Science and Technology
(European Journal of Lipid Science and Technology)
巻:
118
号:
8
ページ:
1179-1192
発行年:
2016年
JST資料番号:
B0531A
ISSN:
1438-7697
CODEN:
EJLST
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
ドイツ (DEU)
言語:
英語 (EN)