文献
J-GLOBAL ID:202102262279012458
整理番号:21A0340621
混合生体高分子を用いた二重架橋エマルションゲルの設計と特性評価:ゼインとアルギン酸ナトリウム【JST・京大機械翻訳】
Design and characterization of double-cross-linked emulsion gels using mixed biopolymers: Zein and sodium alginate
著者 (6件):
Yan Jun
(College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, Shaanxi, PR China)
,
Liang Xiuping
(College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, Shaanxi, PR China)
,
Ma Cuicui
(College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, Shaanxi, PR China)
,
McClements David Julian
(Department of Food Science, University of Massachusetts Amherst, Amherst, MA, 01003, USA)
,
Liu Xuebo
(College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, Shaanxi, PR China)
,
Liu Fuguo
(College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, Shaanxi, PR China)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
113
ページ:
Null
発行年:
2021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)