文献
J-GLOBAL ID:202102272420214031
整理番号:21A0084426
ポリグリセロールポリリシノール酸および大豆蛋白質分離物により安定化されたMonascus色素二重エマルションの安定性,微細構造およびミクロレオロジー特性【JST・京大機械翻訳】
The Stability, Microstructure, and Microrheological Properties of Monascus Pigment Double Emulsions Stabilized by Polyglycerol Polyricinoleate and Soybean Protein Isolate
著者 (7件):
Xu Duoxia
(Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology & Business U...)
,
Zheng Boyan
(Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology & Business U...)
,
Che Yixin
(Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology & Business U...)
,
Liu Guorong
(Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology & Business U...)
,
Yuan Yingmao
(Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology & Business U...)
,
Wang Shaojia
(Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology & Business U...)
,
Cao Yanping
(Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology & Business U...)
資料名:
Frontiers in Nutrition (Web)
(Frontiers in Nutrition (Web))
巻:
7
ページ:
543421
発行年:
2020年
JST資料番号:
U7088A
ISSN:
2296-861X
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
スイス (CHE)
言語:
英語 (EN)