文献
J-GLOBAL ID:201802246877917355
整理番号:18A0960803
チロシナーゼ架橋ジャガイモとゼイン蛋白質により安定化されたゲル様エマルション【JST・京大機械翻訳】
Gel-like emulsions stabilized by tyrosinase-crosslinked potato and zein proteins
著者 (6件):
Glusac Jovana
(Department of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa 3200003, Israel)
,
Glusac Jovana
(Faculty of Natural Science and Mathematics, University of Banja Luka, Bosnia and Herzegovina)
,
Davidesko-Vardi Ilil
(Department of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa 3200003, Israel)
,
Isaschar-Ovdat Sivan
(Department of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa 3200003, Israel)
,
Kukavica Biljana
(Faculty of Natural Science and Mathematics, University of Banja Luka, Bosnia and Herzegovina)
,
Fishman Ayelet
(Department of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa 3200003, Israel)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
82
ページ:
53-63
発行年:
2018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)