文献
J-GLOBAL ID:202202214379227748
整理番号:22A0434618
アミロイド様原線維形成を誘導するための乾燥および/または湿潤加熱を受けた鶏卵白色から調製される水中油乳濁液のコロイド安定性【JST・京大機械翻訳】
Colloidal stability of oil-in-water emulsions prepared from hen egg white submitted to dry and/or wet heating to induce amyloid-like fibril formation
著者 (7件):
Huyst Arne M.R.
(Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, Gent, 9000, Belgium)
,
Deleu Lomme J.
(Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Faculty of Bioscience Engineering, KU Leuven, Kasteelpark Arenberg 20, Leuven, 3001, Belgium)
,
Luyckx Trui
(Research Group Food Chemistry and Human Nutrition, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, Gent, 9000, Belgium)
,
Buyst Dieter
(NMR-STRUCT Group, Department of Organic and Macromolecular Chemistry, Faculty of Sciences, Ghent University, Krijgslaan 281, Gent, 9000, Belgium)
,
Van Camp John
(Research Group Food Chemistry and Human Nutrition, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, Gent, 9000, Belgium)
,
Delcour Jan A.
(Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Faculty of Bioscience Engineering, KU Leuven, Kasteelpark Arenberg 20, Leuven, 3001, Belgium)
,
Van der Meeren Paul
(Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, Gent, 9000, Belgium)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
125
ページ:
Null
発行年:
2022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)