文献
J-GLOBAL ID:201702281015397118
整理番号:17A1125714
製造の研究とジャガイモ蛋白質分離物/κ-カラジーナン静電錯体のその後の乳化能【Powered by NICT】
Investigation of the fabrication and subsequent emulsifying capacity of potato protein isolate/κ-carrageenan electrostatic complexes
著者 (4件):
O’Sullivan Jonathan J.
(School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham, B15 2TT, UK)
,
Kurukji Daniel
(School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham, B15 2TT, UK)
,
Norton Ian T.
(School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham, B15 2TT, UK)
,
Spyropoulos Fotis
(School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham, B15 2TT, UK)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
71
ページ:
282-289
発行年:
2017年
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)