文献
J-GLOBAL ID:202202269938768636
整理番号:22A0922125
油-水界面におけるペクチンの3つの異なる源の挙動間の関係とエマルションの安定性【JST・京大機械翻訳】
Relationships between the behavior of three different sources of pectin at the oil-water interface and the stability of the emulsion
著者 (7件):
Niu Hui
(School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou, 510640, PR China)
,
Niu Hui
(School of Food Science and Engineering, Hainan University, 58 People Road, Haikou, 570228, PR China)
,
Chen Xianwei
(School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou, 510640, PR China)
,
Luo Tian
(School of Food Science and Engineering, Hainan University, 58 People Road, Haikou, 570228, PR China)
,
Chen Haiming
(Maritime Academy, Hainan Vocational University of Science and Technology, 18 Qiongshan Road, Haikou, 571126, PR China)
,
Chen Haiming
(School of Food Science and Engineering, Hainan University, 58 People Road, Haikou, 570228, PR China)
,
Fu Xiong
(School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou, 510640, PR China)
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)