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J-GLOBAL ID:201702240087267015
整理番号:17A0318294
大豆蛋白質濃縮物を用いた異方性材料を作るためのツールとしてのせん断誘起構造化【Powered by NICT】
Shear-induced structuring as a tool to make anisotropic materials using soy protein concentrate
著者 (6件):
Grabowska Katarzyna J.
(Lab of Food Process Engineering, Wageningen University, Bornse Weilanden 9, 6708WG Wageningen, PO Box 17, 6700 AA Wageningen, The Netherlands)
,
Zhu Sicong
(Lab of Food Process Engineering, Wageningen University, Bornse Weilanden 9, 6708WG Wageningen, PO Box 17, 6700 AA Wageningen, The Netherlands)
,
Dekkers Birgit L.
(Lab of Food Process Engineering, Wageningen University, Bornse Weilanden 9, 6708WG Wageningen, PO Box 17, 6700 AA Wageningen, The Netherlands)
,
de Ruijter Norbert C.A.
(Lab of Cell Biology, WLMC, Wageningen University, Droevendaalsesteeg 1, 6708 PB Wageningen, The Netherlands)
,
Gieteling Jarno
(Lab of Food Process Engineering, Wageningen University, Bornse Weilanden 9, 6708WG Wageningen, PO Box 17, 6700 AA Wageningen, The Netherlands)
,
van der Goot Atze J.
(Lab of Food Process Engineering, Wageningen University, Bornse Weilanden 9, 6708WG Wageningen, PO Box 17, 6700 AA Wageningen, The Netherlands)
資料名:
Journal of Food Engineering
(Journal of Food Engineering)
巻:
188
ページ:
77-86
発行年:
2016年
JST資料番号:
C0838B
ISSN:
0260-8774
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)