文献
J-GLOBAL ID:201702267190472276
整理番号:17A0749635
マグロ油とMentha piperita油乳濁液とホエー蛋白質分離物及びイヌリンにより安定化されたマイクロカプセル:特性化と安定性【Powered by NICT】
Tuna oil and Mentha piperita oil emulsions and microcapsules stabilised by whey protein isolate and inulin: characterisation and stability
著者 (8件):
Bakry Amr M.
(State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China)
,
Bakry Amr M.
(Department of Dairy Science, Faculty of Agriculture, Suez Canal University, Ismailia, 41522, Egypt)
,
Fang Zheng
(State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China)
,
Khan Muhammad Aslam
(State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China)
,
Chen Yantao
(State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China)
,
Chen Yantao
(Shenzhen Key Laboratory of Functional Polymer, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, 518060, China)
,
Chen Yong Q.
(State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China)
,
Liang Li
(State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China)
資料名:
International Journal of Food Science and Technology
(International Journal of Food Science and Technology)
巻:
52
号:
2
ページ:
494-503
発行年:
2017年
JST資料番号:
B0863A
ISSN:
0950-5423
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)