文献
J-GLOBAL ID:201902222698314805
整理番号:19A1064430
ホエー蛋白質により安定化された二重エマルションによるブルーベリーからのポリフェノールとアントシアニンの共カプセル化:均質化パラメータの影響【JST・京大機械翻訳】
Coencapsulation of Polyphenols and Anthocyanins from Blueberry Pomace by Double Emulsion Stabilized by Whey Proteins: Effect of Homogenization Parameters
著者 (10件):
Bamba Bio Sigui Bruno
(Department of Biochemistry and Genetics, Biological Sciences Training and Research Unit, Universite Peleforo Gon Coulibaly, Korhogo BP 1328, Cote d’Ivoire)
,
Bamba Bio Sigui Bruno
(Agriculture and Agri-Food Canada, Guelph Research and Development Centre, Guelph, ON N1G 5C9, Canada)
,
Bamba Bio Sigui Bruno
(School of Food Science, Nutrition and Family Studies, Universite de Moncton, Moncton, NB E1A 3E9, Canada)
,
Shi John
(Agriculture and Agri-Food Canada, Guelph Research and Development Centre, Guelph, ON N1G 5C9, Canada)
,
Tranchant Carole C.
(School of Food Science, Nutrition and Family Studies, Universite de Moncton, Moncton, NB E1A 3E9, Canada)
,
Xue Sophia Jun
(Agriculture and Agri-Food Canada, Guelph Research and Development Centre, Guelph, ON N1G 5C9, Canada)
,
Forney Charles F.
(Agriculture and Agri-Food Canada, Kentville Research and Development Centre, Kentville, NS B4N 1J5, Canada)
,
Lim Loong-Tak
(Food Science Department, University of Guelph, Guelph, ON N1G 2W1, Canada)
,
Xu Weili
(Agriculture and Agri-Food Canada, Guelph Research and Development Centre, Guelph, ON N1G 5C9, Canada)
,
Xu Guihua
(Agriculture and Agri-Food Canada, Guelph Research and Development Centre, Guelph, ON N1G 5C9, Canada)
資料名:
Molecules (Web)
(Molecules (Web))
巻:
23
号:
10
ページ:
2525
発行年:
2018年
JST資料番号:
U7014A
ISSN:
1420-3049
CODEN:
MOLEFW
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)