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ArticleJ-GLOBAL ID:200902131029894859整理番号:02A0185003

Interfacial rheological properties and conformational aspects of soy glycinin at the air/water interface.

気/水界面での大豆グリシニンの界面レオロジー特性及び分子構造的性質

著者:MARTIN A H(Wageningen Centre for Food Sci., Wageningen, NLD)、BOS M A(Wageningen Centre for Food Sci., Wageningen, NLD)、VAN VLIET T(Wageningen Centre for Food Sci., Wageningen, NLD)
資料名:Food Hydrocoll 巻:16 号:1 ページ:63-71
発行年:2002年01月
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J-GLOBAL: Linking, Expanding and Sparking

About J-GLOBAL

Linking

J-GLOBAL links information that represents the key to research and development. For example, linking articles and patents with people (authors and inventors) enables the extraction of a sequence of information.
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Expanding

The system enables searches of similar kinds of content through linkage with external sites.
It helps you to obtain knowledge from dissimilar fields and discover concepts that cross the boundaries of specialisms.

Sparking

Through repeated linkage and expansioniteration, J-GLOBAL provides unexpected hints for problem-solving and the illumination of new ideas.