文献
J-GLOBAL ID:201702235844422884
整理番号:17A0403775
大豆蛋白質及び大豆蛋白質と構造化エマルションテンプレート液体油:κ-カラジーナン錯体【Powered by NICT】
Emulsion-templated liquid oil structuring with soy protein and soy protein: κ-carrageenan complexes
著者 (4件):
Tavernier Iris
(Laboratory of Food Technology and Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium)
,
Patel Ashok R.
(Vandemoortele Centre ‘Lipid Science & Technology’, Laboratory of Food Technology & Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium)
,
Van der Meeren Paul
(Particle and Interfacial Technology Group, Department of Applied Analytical and Physical Chemistry, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Gent, Belgium)
,
Dewettinck Koen
(Laboratory of Food Technology and Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
65
ページ:
107-120
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)