文献
J-GLOBAL ID:201702265377497737
整理番号:17A0314953
マイクロチャネル乳化により生成したクローブ水中油型とリモネン中の水エマルション液滴のための食品グレード界面活性剤としてのβ-ラクトグロブリン【Powered by NICT】
β-lactoglobulin as food grade surfactant for clove oil-in-water and limonene-in-water emulsion droplets produced by microchannel emulsification
著者 (8件):
Purwanti Nanik
(Biosystem Engineering Division, Department of Mechanical & Biosystem Engineering, Bogor Agricultural University, P.O. Box 220, Bogor, 16002, Indonesia)
,
Purwanti Nanik
(Food Engineering Division, National Food Research Institute, NARO, Kannondai 2-1-12, Tsukuba, Ibaraki 305-8642, Japan)
,
Ichikawa Sosaku
(Faculty of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennoudai, Tsukuba, Ibaraki 305-8572, Japan)
,
Neves Marcos A.
(Faculty of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennoudai, Tsukuba, Ibaraki 305-8572, Japan)
,
Uemura Kunihiko
(Food Engineering Division, National Food Research Institute, NARO, Kannondai 2-1-12, Tsukuba, Ibaraki 305-8642, Japan)
,
Nakajima Mitsutoshi
(Food Engineering Division, National Food Research Institute, NARO, Kannondai 2-1-12, Tsukuba, Ibaraki 305-8642, Japan)
,
Nakajima Mitsutoshi
(Faculty of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennoudai, Tsukuba, Ibaraki 305-8572, Japan)
,
Kobayashi Isao
(Food Engineering Division, National Food Research Institute, NARO, Kannondai 2-1-12, Tsukuba, Ibaraki 305-8642, Japan)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
60
ページ:
98-108
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)