文献
J-GLOBAL ID:201802258271715420
整理番号:18A0470518
蛋白質ナノ粒子安定化されたPickeringエマルションの形成に及ぼす濃縮物とホエー蛋白質分離物の影響【Powered by NICT】
Impact of whey protein isolates and concentrates on the formation of protein nanoparticles-stabilised Pickering emulsions
著者 (10件):
Li Dong
(College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China)
,
Chen Enmin
(College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China)
,
Chen Huanle
(College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China)
,
Zhou Huifang
(College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China)
,
Li Bin
(College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China)
,
Li Bin
(Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan, 430070, China)
,
Li Bin
(Functional Food Engineering & Technology Research Center of Hubei Province, Huazhong Agricultural University, Wuhan, 430070, China)
,
Li Yan
(College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China)
,
Li Yan
(Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan, 430070, China)
,
Li Yan
(Functional Food Engineering & Technology Research Center of Hubei Province, Huazhong Agricultural University, Wuhan, 430070, China)
資料名:
International Journal of Food Science and Technology
(International Journal of Food Science and Technology)
巻:
53
号:
3
ページ:
644-653
発行年:
2018年
JST資料番号:
B0863A
ISSN:
0950-5423
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)