文献
J-GLOBAL ID:201702235789053012
整理番号:17A0315003
カルボキシメチルセルロースまたはプルランと併用した分離ホエー蛋白質を用いたマグロ油およびマグロ油/ペパーミント油混合マイクロカプセルの安定性【Powered by NICT】
Stability of tuna oil and tuna oil/peppermint oil blend microencapsulated using whey protein isolate in combination with carboxymethyl cellulose or pullulan
著者 (7件):
Bakry Amr M.
(State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu, PR China)
,
Bakry Amr M.
(Department of Dairy Science, Faculty of Agriculture, Suez Canal University, Ismailia, 41522, Egypt)
,
Fang Zheng
(State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu, PR China)
,
Ni Yingzhou
(State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu, PR China)
,
Cheng Hao
(State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu, PR China)
,
Chen Yong Q.
(State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu, PR China)
,
Liang Li
(State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu, PR China)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
60
ページ:
559-571
発行年:
2016年10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)