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J-GLOBAL ID:201702234564739305
整理番号:17A1423764
アルギン酸マイクロビーズへのプローブ分子の透過:塩と加工の影響【Powered by NICT】
Permeation of probe molecules into alginate microbeads: Effect of salt and processing
著者 (8件):
van Leusden P.
(Physics and Physical Chemistry of Foods Group, Department of Agrotechnology and Food Sciences, Wageningen University, Bornse Weilanden 9, 6708 WG, Wageningen, The Netherlands)
,
den Hartog G.J.M.
(Department of Pharmacology and Toxicology, Maastricht University, PO Box 616, 6200 MD, Maastricht, The Netherlands)
,
Bast A.
(Department of Pharmacology and Toxicology, Maastricht University, PO Box 616, 6200 MD, Maastricht, The Netherlands)
,
Postema M.
(LE STUDIUM Loire Valley Institute for Advanced Studies, 1 Rue Dupanloup, 45000, Orleans, France)
,
Postema M.
(INSERM Research Unit U930: Imaging and Brain, UFR Medecine, 10 Boulevard Tonnelle, 37032, Tours, France)
,
Postema M.
(School of Electrical and Information Engineering, Chamber of Mines Building, University of the Witwatersrand, 1 Jan Smuts Avenue, Braamfontein, Johannesburg, 2050, South Africa)
,
van der Linden E.
(Physics and Physical Chemistry of Foods Group, Department of Agrotechnology and Food Sciences, Wageningen University, Bornse Weilanden 9, 6708 WG, Wageningen, The Netherlands)
,
Sagis L.M.C.
(Physics and Physical Chemistry of Foods Group, Department of Agrotechnology and Food Sciences, Wageningen University, Bornse Weilanden 9, 6708 WG, Wageningen, The Netherlands)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
73
ページ:
255-261
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)