文献
J-GLOBAL ID:201702287707744310
整理番号:17A0403768
ホエー蛋白質分離物のコールドセットゲル化と低pHでの低メトキシペクチン【Powered by NICT】
Cold-set gelation of whey protein isolate and low-methoxyl pectin at low pH
著者 (3件):
Wijaya Wahyu
(Particle and Interfacial Technology Group, Department of Applied Analytical and Physical Chemistry, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Gent, Belgium)
,
Van der Meeren Paul
(Particle and Interfacial Technology Group, Department of Applied Analytical and Physical Chemistry, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Gent, Belgium)
,
Patel Ashok R.
(Vandemoortele Centre for Lipid Science and Technology, Laboratory of Food Technology and Engineering, Department of Food Safety and Quality, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, 9000 Gent, Belgium)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
65
ページ:
35-45
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)