文献
J-GLOBAL ID:202002277183399585
整理番号:20A0782370
in vitro消化管消化中の水中油エマルションのレオロジー特性,安定性及び脂質消化性に及ぼす水溶性大豆多糖類の影響【JST・京大機械翻訳】
Effects of water-soluble soybean polysaccharide on rheological properties, stability and lipid digestibility of oil-in-water emulsion during in vitro gastrointestinal digestion
著者 (6件):
Udomrati Sunsanee
(Institute of Food Research and Product Development, Kasetsart University, 50 Chatuchak, Bangkok, 10900, Thailand)
,
Pantoa Thidarat
(Institute of Food Research and Product Development, Kasetsart University, 50 Chatuchak, Bangkok, 10900, Thailand)
,
Gohtani Shoichi
(Department of Applied Biological Science, Faculty of Agriculture, Kagawa University, 2393 Ikenobe, Miki, Kagawa, 761-0795, Japan)
,
Nakajima Mitsutoshi
(Faculty of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennoudai, Tsukuba, Ibaraki, 305-8572, Japan)
,
Uemura Kunihiko
(Food Research Institute, National Agriculture and Food Research Organization, 2-1-12 Kannondai, Tsukuba, Ibaraki, 305-8642, Japan)
,
Kobayashi Isao
(Food Research Institute, National Agriculture and Food Research Organization, 2-1-12 Kannondai, Tsukuba, Ibaraki, 305-8642, Japan)
資料名:
International Journal of Food Science and Technology
(International Journal of Food Science and Technology)
巻:
55
号:
4
ページ:
1437-1447
発行年:
2020年
JST資料番号:
B0863A
ISSN:
0950-5423
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)