文献
J-GLOBAL ID:201702265079421686
整理番号:17A0408283
ジェミニドデシルO-グルコシドを用いた熱変性卵白アルブミンの組合せにより安定化されたグリアジンナノ粒子:共界面活性剤の調節作用【Powered by NICT】
Gliadin nanoparticles stabilized by a combination of thermally denatured ovalbumin with gemini dodecyl O-glucoside: The modulating effect of cosurfactant
著者 (4件):
Feng Jin
(Department of Food Science and Nutrition, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China)
,
Wu Shanshan
(Department of Food Science and Nutrition, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China)
,
Wang Hua
(Center of Analysis and Measurement, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China)
,
Liu Songbai
(Department of Food Science and Nutrition, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China)
資料名:
Colloids and Surfaces. A. Physicochemical and Engineering Aspects
(Colloids and Surfaces. A. Physicochemical and Engineering Aspects)
巻:
516
ページ:
94-105
発行年:
2017年
JST資料番号:
A0539B
ISSN:
0927-7757
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)