文献
J-GLOBAL ID:201802235854872412
整理番号:18A0616080
チョコレート中のりん脂質:粗視化分子動力学シミュレーションによるレオロジー挙動の構造的洞察と機構的説明【Powered by NICT】
Phospholipids in chocolate: Structural insights and mechanistic explanations of rheological behavior by coarse-grained molecular dynamics simulations
著者 (3件):
Kindlein Moritz
(Technical University of Munich, School of Life Sciences Weihenstephan, Chair of Process Systems Engineering, Gregor-Mendel-Str. 4, 85354 Freising, Germany)
,
Elts Ekaterina
(Technical University of Munich, School of Life Sciences Weihenstephan, Chair of Process Systems Engineering, Gregor-Mendel-Str. 4, 85354 Freising, Germany)
,
Briesen Heiko
(Technical University of Munich, School of Life Sciences Weihenstephan, Chair of Process Systems Engineering, Gregor-Mendel-Str. 4, 85354 Freising, Germany)
資料名:
Journal of Food Engineering
(Journal of Food Engineering)
巻:
228
ページ:
118-127
発行年:
2018年
JST資料番号:
C0838B
ISSN:
0260-8774
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)