文献
J-GLOBAL ID:201702218917324843
整理番号:17A0314987
アイスクリームエマルションの安定性に及ぼす大豆への乳蛋白質比とショ糖脂肪酸エステルの添加効果【Powered by NICT】
Effects of soy-to-milk protein ratio and sucrose fatty acid ester addition on the stability of ice cream emulsions
著者 (7件):
Cheng Jinju
(Chemical Engineering and Technology, Harbin Institute of Technology, 73 Huanghe Road, Nan Gang District, Harbin, Heilongjiang 150090, China)
,
Cui Jie
(Chemical Engineering and Technology, Harbin Institute of Technology, 73 Huanghe Road, Nan Gang District, Harbin, Heilongjiang 150090, China)
,
Ma Ying
(Chemical Engineering and Technology, Harbin Institute of Technology, 73 Huanghe Road, Nan Gang District, Harbin, Heilongjiang 150090, China)
,
Yan Tingsheng
(Chemical Engineering and Technology, Harbin Institute of Technology, 73 Huanghe Road, Nan Gang District, Harbin, Heilongjiang 150090, China)
,
Wang Lifeng
(Chemical Engineering and Technology, Harbin Institute of Technology, 73 Huanghe Road, Nan Gang District, Harbin, Heilongjiang 150090, China)
,
Li He
(Chemical Engineering and Technology, Harbin Institute of Technology, 73 Huanghe Road, Nan Gang District, Harbin, Heilongjiang 150090, China)
,
Li Xisheng
(Chemical Engineering and Technology, Harbin Institute of Technology, 73 Huanghe Road, Nan Gang District, Harbin, Heilongjiang 150090, China)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
60
ページ:
425-436
発行年:
2016年10月
JST資料番号:
E0877B
ISSN:
0268-005X
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)