文献
J-GLOBAL ID:201702219802588445
整理番号:17A1973671
Langmuir等温線を用いた種々の乳脂肪球膜成分の界面特性【Powered by NICT】
The interfacial properties of various milk fat globule membrane components using Langmuir isotherms
著者 (5件):
Priyanka Malik
(Food Science and Formulation Unit, Gembloux Agro-Bio Tech, University of Liege, Passage des Deportes-2, Gembloux (5030), Belgium)
,
Sabine Danthine
(Food Science and Formulation Unit, Gembloux Agro-Bio Tech, University of Liege, Passage des Deportes-2, Gembloux (5030), Belgium)
,
Aman Paul
(Food Science and Formulation Unit, Gembloux Agro-Bio Tech, University of Liege, Passage des Deportes-2, Gembloux (5030), Belgium)
,
Koen Dewettinck
(Laboratory of Food Technology and Engineering, Department of Food Safety and Food Quality, Ghent University, Coupure Links 653, Gent (9000), Belgium)
,
Christophe Blecker
(Food Science and Formulation Unit, Gembloux Agro-Bio Tech, University of Liege, Passage des Deportes-2, Gembloux (5030), Belgium)
資料名:
Food Bioscience
(Food Bioscience)
巻:
20
ページ:
96-103
発行年:
2017年
JST資料番号:
W2935A
ISSN:
2212-4292
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
オランダ (NLD)
言語:
英語 (EN)