文献
J-GLOBAL ID:201702239141322256
整理番号:17A0445922
水中油型乳濁液における食品グレードの多糖類の乳化特性の比較:アラビアガム,サトウダイコンペクチン,とトウモロコシ繊維ガム【Powered by NICT】
Comparison of emulsifying properties of food-grade polysaccharides in oil-in-water emulsions: Gum arabic, beet pectin, and corn fiber gum
著者 (5件):
Bai Long
(College of Material Science and Engineering, Northeast Forestry University, Harbin, 150040, PR China)
,
Bai Long
(Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA, 01003, USA)
,
Huan Siqi
(College of Material Science and Engineering, Northeast Forestry University, Harbin, 150040, PR China)
,
Li Zhiguo
(College of Material Science and Engineering, Northeast Forestry University, Harbin, 150040, PR China)
,
McClements David Julian
(Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA, 01003, USA)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
66
ページ:
144-153
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)