文献
J-GLOBAL ID:201702242112143133
整理番号:17A0314999
蛋白質混合物中の水分布を決定するための複合レオロジーと時間領域NMRアプローチ【Powered by NICT】
A combined rheology and time domain NMR approach for determining water distributions in protein blends
著者 (8件):
Dekkers Birgit L.
(Food Process Engineering Laboratory, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands)
,
de Kort Daan W.
(Laboratory of Biophysics and Wageningen NMR Centre, Wageningen University, Dreijenlaan 3, 6703 HA Wageningen, The Netherlands)
,
de Kort Daan W.
(TI-COAST, Science Park 904, 1098 XH Amsterdam, The Netherlands)
,
Grabowska Katarzyna J.
(Food Process Engineering Laboratory, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands)
,
Tian Bei
(Food Process Engineering Laboratory, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands)
,
Van As Henk
(Laboratory of Biophysics and Wageningen NMR Centre, Wageningen University, Dreijenlaan 3, 6703 HA Wageningen, The Netherlands)
,
Van As Henk
(TI-COAST, Science Park 904, 1098 XH Amsterdam, The Netherlands)
,
van der Goot Atze Jan
(Food Process Engineering Laboratory, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
60
ページ:
525-532
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)