文献
J-GLOBAL ID:202202230979709029
整理番号:22A0434553
タンニン酸-卵白アルブミン複合体により安定化された高内部相Pickeringエマルション:界面特性と安定性【JST・京大機械翻訳】
High internal phase Pickering emulsions stabilized by tannic acid-ovalbumin complexes: Interfacial property and stability
著者 (9件):
Chen Yang
(College of Life Science, Yangtze University, Jingzhou, Hubei, 434025, China)
,
Chen Yang
(College of Food Science and Technology, Hainan University, Hainan, 570228, China)
,
Yi Xiangzhou
(College of Life Science, Yangtze University, Jingzhou, Hubei, 434025, China)
,
Yi Xiangzhou
(College of Food Science and Technology, Hainan University, Hainan, 570228, China)
,
Zhang Zhenyu
(College of Food Science and Technology, Hainan University, Hainan, 570228, China)
,
Ding Baomiao
(College of Life Science, Yangtze University, Jingzhou, Hubei, 434025, China)
,
Li Zhenshun
(College of Life Science, Yangtze University, Jingzhou, Hubei, 434025, China)
,
Li Zhenshun
(Department of Nutritional Sciences, University of Connecticut, Storrs, CT, 06269, United States)
,
Luo Yangchao
(Department of Nutritional Sciences, University of Connecticut, Storrs, CT, 06269, United States)
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)