文献
J-GLOBAL ID:201702246784981892
整理番号:17A0321923
画像解析による乳蛋白質発泡体の特性化のための非侵襲的方法【Powered by NICT】
A non-invasive method for the characterisation of milk protein foams by image analysis
著者 (8件):
Ewert Jacob
(Department of Biotechnology and Enzyme Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstr. 25, 70599 Stuttgart, Germany)
,
Claassen Wolfgang
(Department of Biotechnology and Enzyme Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstr. 25, 70599 Stuttgart, Germany)
,
Glueck Claudia
(Department of Biotechnology and Enzyme Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstr. 25, 70599 Stuttgart, Germany)
,
Zeeb Benjamin
(Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstr. 25, 70599 Stuttgart, Germany)
,
Weiss Jochen
(Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstr. 25, 70599 Stuttgart, Germany)
,
Hinrichs Jorg
(Department of Soft Matter Science and Dairy Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstr. 21, 70599 Stuttgart, Germany)
,
Stressler Timo
(Department of Biotechnology and Enzyme Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstr. 25, 70599 Stuttgart, Germany)
,
Fischer Lutz
(Department of Biotechnology and Enzyme Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstr. 25, 70599 Stuttgart, Germany)
資料名:
International Dairy Journal
(International Dairy Journal)
巻:
62
ページ:
1-9
発行年:
2016年
JST資料番号:
W0531A
ISSN:
0958-6946
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)