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J-GLOBAL ID：202202223829903369 整理番号：22A0922127

二成分天然深共晶溶媒(NADES)により可能となったバイオインスパイアードユーテクトゲル:界面抗霜,耐凍性,および機構【JST・京大機械翻訳】

Bio-inspired eutectogels enabled by binary natural deep eutectic solvents (NADESs): Interfacial anti-frosting, freezing-tolerance, and mechanisms

著者 (16件)：

Tian You

(School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China)

,

Tian You

(Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China)

,

Tian You

(Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre,...)

,

Sun Da-Wen

(School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China)

,

Sun Da-Wen

(Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China)

,

Sun Da-Wen

(Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre,...)

,

Sun Da-Wen

(Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland)

,

Xu Liang

(School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China)

,

Xu Liang

(Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China)

,

Xu Liang

(Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre,...)

,

Fan Tian-Hao

(School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China)

,

Fan Tian-Hao

(Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China)

,

Fan Tian-Hao

(Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre,...)

,

Zhu Zhiwei

(School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China)

,

Zhu Zhiwei

(Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China)

,

Zhu Zhiwei

(Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre,...)

資料名：

Food Hydrocolloids (Food Hydrocolloids)

巻： 128 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)

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