文献
J-GLOBAL ID:201902228514974970
整理番号:19A1638026
食品蛋白質安定剤としてポリソルベートを信頼できる方法-ウシカゼインの場合【JST・京大機械翻訳】
How much can we trust polysorbates as food protein stabilizers - The case of bovine casein
著者 (12件):
Hu XiaoYa
(School of Food Science and Technology・School of Chemical Engineering, Hubei University of Arts and Science, Hubei, Xiangyang, 441053, China)
,
Zhang Xiangang
(School of Food Science and Technology・School of Chemical Engineering, Hubei University of Arts and Science, Hubei, Xiangyang, 441053, China)
,
Chen Dan
(School of Food Science and Technology・School of Chemical Engineering, Hubei University of Arts and Science, Hubei, Xiangyang, 441053, China)
,
Li Na
(Shanghai Science Research Center, Chinese Academy of Sciences, Shanghai, 201204, China)
,
Hemar Yacine
(The Riddet Institute, Palmerston North, New Zealand)
,
Yu Bo
(School of Food Science and Technology・School of Chemical Engineering, Hubei University of Arts and Science, Hubei, Xiangyang, 441053, China)
,
Yu Bo
(Food Ingredients Engineering Technology Research Center of Hubei, China)
,
Tang Shangwen
(School of Food Science and Technology・School of Chemical Engineering, Hubei University of Arts and Science, Hubei, Xiangyang, 441053, China)
,
Tang Shangwen
(Food Ingredients Engineering Technology Research Center of Hubei, China)
,
Sun Yang
(School of Food Science and Technology・School of Chemical Engineering, Hubei University of Arts and Science, Hubei, Xiangyang, 441053, China)
,
Sun Yang
(School of Life Sciences, Tsinghua University, Beijing, China)
,
Sun Yang
(Food Ingredients Engineering Technology Research Center of Hubei, China)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
96
ページ:
81-92
発行年:
2019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)