文献
J-GLOBAL ID:201902261035520624
整理番号:19A0655524
ヒマワリレシチンから作製したフラクスシード油-水エマルションの物理的および酸化的安定性:異なるリン脂質プロファイルとレシチンのブレンドの影響【JST・京大機械翻訳】
Physical and Oxidative Stability of Flaxseed Oil-in-Water Emulsions Fabricated from Sunflower Lecithins: Impact of Blending Lecithins with Different Phospholipid Profiles
著者 (8件):
Liang Li
(State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Jiangsu, China)
,
Liang Li
(Department of Food Science, University of Massachusetts-Amherst, Massachusetts, United States)
,
Chen Fang
(Department of Food Science, University of Massachusetts-Amherst, Massachusetts, United States)
,
Chen Fang
(School of Public Health, Nanchang University, Jiangxi, China)
,
Wang Xingguo
(State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Jiangsu, China)
,
Jin Qingzhe
(State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Jiangsu, China)
,
Decker Eric Andrew
(Department of Food Science, University of Massachusetts-Amherst, Massachusetts, United States)
,
McClements David Julian
(Department of Food Science, University of Massachusetts-Amherst, Massachusetts, United States)
資料名:
Journal of Agricultural and Food Chemistry
(Journal of Agricultural and Food Chemistry)
巻:
65
号:
23
ページ:
4755-4765
発行年:
2017年
JST資料番号:
C0251A
ISSN:
0021-8561
CODEN:
JAFCAU
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)