文献
J-GLOBAL ID:201702269065810386
整理番号:17A0322052
ホエー蛋白質濃縮物のO/WとW/Oエマルションにおけるマイクロレオロジーによりプローブした液滴の安定性の速度論に及ぼす蛋白質酸化の影響【Powered by NICT】
Effect of protein oxidation on kinetics of droplets stability probed by microrheology in O/W and W/O emulsions of whey protein concentrate
著者 (8件):
Tan Yaoyao
(Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, China)
,
Wang Jianming
(Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, China)
,
Chen Fengqing
(Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, China)
,
Chen Fengqing
(College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China)
,
Niu Sisi
(Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, China)
,
Niu Sisi
(College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China)
,
Yu Jinghua
(Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, China)
,
Yu Jinghua
(College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China)
資料名:
Food Research International
(Food Research International)
巻:
85
ページ:
259-265
発行年:
2016年
JST資料番号:
D0633A
ISSN:
0963-9969
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)