文献
J-GLOBAL ID:201702250253564798
整理番号:17A0469028
蛋白質または多糖類ヒドロゲルとの比較における蛋白質-多糖類静電ヒドロゲルの形成と機能的性質【Powered by NICT】
Formation and functional properties of protein-polysaccharide electrostatic hydrogels in comparison to protein or polysaccharide hydrogels
著者 (3件):
Le Xuan T.
(STELA Dairy Research Centre, Institute of Nutrition and Functional Foods, Faculty of Agriculture and Food Science, Universite Laval, 2425 rue de l’agriculture, G1V 0A6, Quebec, Canada)
,
Rioux Laurie-Eve
(STELA Dairy Research Centre, Institute of Nutrition and Functional Foods, Faculty of Agriculture and Food Science, Universite Laval, 2425 rue de l’agriculture, G1V 0A6, Quebec, Canada)
,
Turgeon Sylvie L.
(STELA Dairy Research Centre, Institute of Nutrition and Functional Foods, Faculty of Agriculture and Food Science, Universite Laval, 2425 rue de l’agriculture, G1V 0A6, Quebec, Canada)
資料名:
Advances in Colloid and Interface Science
(Advances in Colloid and Interface Science)
巻:
239
ページ:
127-135
発行年:
2017年
JST資料番号:
B0923A
ISSN:
0001-8686
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
オランダ (NLD)
言語:
英語 (EN)