文献
J-GLOBAL ID:201802227750121161
整理番号:18A1190052
アボカド油を含むW_1/O/W_2多重エマルションの安定性,レオロジー及びカプセル化効率に及ぼす界面活性剤及びゼラチンの影響【JST・京大機械翻訳】
Effect of surfactants and gelatin on the stability, rheology, and encapsulation efficiency of W1/O/W2 multiple emulsions containing avocado oil
著者 (5件):
Dias Sarah Vitorino Estevam
(Graduate Program in Food Engineering, Federal University of Parana, Centro Politecnico, Jardim das Americas, P.O. Box 19011, Curitiba, Parana 81531-980, Brazil)
,
Zuege Luana Carolina Bosmuler
(Campus Avancado de Jandaia do Sul, Federal University of Parana, Jandaia do Sul, Parana 86900-000, Brazil)
,
Santos Alexandre Ferreira
(Department of Chemical Engineering, Federal University of Parana, Centro Politecnico, Jardim das Americas, P.O. Box 19011, Curitiba, Parana 81531-980, Brazil)
,
Scheer Agnes de Paula
(Graduate Program in Food Engineering, Federal University of Parana, Centro Politecnico, Jardim das Americas, P.O. Box 19011, Curitiba, Parana 81531-980, Brazil)
,
Scheer Agnes de Paula
(Department of Chemical Engineering, Federal University of Parana, Centro Politecnico, Jardim das Americas, P.O. Box 19011, Curitiba, Parana 81531-980, Brazil)
資料名:
Journal of Food Process Engineering
(Journal of Food Process Engineering)
巻:
41
号:
4
ページ:
e12684
発行年:
2018年
JST資料番号:
A0938B
ISSN:
0145-8876
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
アメリカ合衆国 (USA)
言語:
英語 (EN)