文献
J-GLOBAL ID:201702231620696971
整理番号:17A0365522
柑橘類ペクチンの界面及び乳化特性:pH,イオン強度とエステル化の相互作用【Powered by NICT】
Interfacial and emulsifying properties of citrus pectin: Interaction of pH, ionic strength and degree of esterification
著者 (3件):
Schmidt U.S.
(Institute of Process Engineering in Life Sciences, Section I: Food Process Engineering, Karlsruhe Institute of Technology, Germany)
,
Schuetz L.
(Institute of Process Engineering in Life Sciences, Section I: Food Process Engineering, Karlsruhe Institute of Technology, Germany)
,
Schuchmann H.P.
(Institute of Process Engineering in Life Sciences, Section I: Food Process Engineering, Karlsruhe Institute of Technology, Germany)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
62
ページ:
288-298
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)