文献
J-GLOBAL ID:201702234113577397
整理番号:17A0365506
逆spherificationによる液体コアヒドロゲルビーズの製造:物理的性質と放出特性に及ぼす二次ゲル化の影響【Powered by NICT】
Producing liquid-core hydrogel beads by reverse spherification: Effect of secondary gelation on physical properties and release characteristics
著者 (6件):
Tsai Fu-Hsuan
(Department of Food Science and Biotechnology, National Chung Hsing University, 250 Kuokuang Road, Taichung, 40227, Taiwan, ROC)
,
Tsai Fu-Hsuan
(Graduate School of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki, 305-8577, Japan)
,
Chiang Po-Yuan
(Department of Food Science and Biotechnology, National Chung Hsing University, 250 Kuokuang Road, Taichung, 40227, Taiwan, ROC)
,
Kitamura Yutaka
(Faculty of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki, 305-8577, Japan)
,
Kokawa Mito
(Faculty of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki, 305-8577, Japan)
,
Islam M.Z.
(Graduate School of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki, 305-8577, Japan)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
62
ページ:
140-148
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)