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J-GLOBAL ID:201702223380055556
整理番号:17A0365583
冷ゲル化ホエー蛋白質微粒子の水分結合能の解明【Powered by NICT】
Unravelling of the water-binding capacity of cold-gelated whey protein microparticles
著者 (6件):
Peters Jorien P.C.M.
(Food Process Engineering Group, Wageningen University, PO Box 18, 6700 AA Wageningen, The Netherlands)
,
Vergeldt Frank J.
(Laboratory of Biophysics and Wageningen NMR Centre, Wageningen University, Dreijenlaan 3, 6703 HA Wageningen, The Netherlands)
,
Van As Henk
(Laboratory of Biophysics and Wageningen NMR Centre, Wageningen University, Dreijenlaan 3, 6703 HA Wageningen, The Netherlands)
,
Luyten Hannemieke
(FrieslandCampina, Stationsplein 4, 3818 LE Amersfoort, The Netherlands)
,
Boom Remko M.
(Food Process Engineering Group, Wageningen University, PO Box 18, 6700 AA Wageningen, The Netherlands)
,
van der Goot Atze Jan
(Food Process Engineering Group, Wageningen University, PO Box 18, 6700 AA Wageningen, The Netherlands)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
63
ページ:
533-544
発行年:
2017年
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)