文献
J-GLOBAL ID:201702231303081636
整理番号:17A0308843
高蛋白質乳製品粉末の再水和挙動:濡れ性,分散性および溶解度に及ぼす凝集の影響【Powered by NICT】
Rehydration behaviours of high protein dairy powders: The influence of agglomeration on wettability, dispersibility and solubility
著者 (7件):
Ji Junfu
(Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland)
,
Ji Junfu
(School of Engineering, University College Cork, Cork, Ireland)
,
Fitzpatrick John
(School of Engineering, University College Cork, Cork, Ireland)
,
Cronin Kevin
(School of Engineering, University College Cork, Cork, Ireland)
,
Maguire Pierce
(School of Physics & CRANN, Trinity College Dublin, Dublin 2, Ireland)
,
Zhang Hongzhou
(School of Physics & CRANN, Trinity College Dublin, Dublin 2, Ireland)
,
Miao Song
(Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
58
ページ:
194-203
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)