文献
J-GLOBAL ID:201702231296168415
整理番号:17A0308854
アルギン酸ヒドロゲルビーズ中への蛋白質カプセル封入:ミクロゲル安定性,蛋白質保持と蛋白質放出に及ぼすpHの影響【Powered by NICT】
Protein encapsulation in alginate hydrogel beads: Effect of pH on microgel stability, protein retention and protein release
著者 (5件):
Zhang Zipei
(Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA)
,
Zhang Ruojie
(Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA)
,
Zou Liqiang
(State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, No.8 235 Nanjing East Road, Nanchang 330047, Jiangxi, China)
,
McClements David Julian
(Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA)
,
McClements David Julian
(Department of Biochemistry, Faculty of Science, King Abdulaziz University, P. O. Box 80203 Jeddah 21589 Saudi Arabia)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
58
ページ:
308-315
発行年:
2016年07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)