Art
J-GLOBAL ID：200902136408644497   Reference number：00A0085302

Whey protein aggregation under shear conditions-effects of lactose and heating temperature on aggregate size and structure.

せん断条件下でのホエー蛋白質の凝集 凝集体の大きさと構造に対する乳糖と加熱温度の影響
Author (1)：
SPIEGEL T

About SPIEGEL T

(Technical Univ. Munich, Freising-Weihenstephan, DEU)

About Technical Univ. Munich, Freising-Weihenstephan, DEU


Material：
International Journal of Food Science and Technology  (International Journal of Food Science + Technology)

About International Journal of Food Science and Technology


Volume： 34  Issue： 5/6  Page： 523-531  Publication year： Oct. 1999 
JST Material Number： B0863A  ISSN： 0950-5423  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)
Thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
*whey protein

About whey protein

,...
Semi thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
beta lactoglobulin

About beta lactoglobulin


   To see more with JDream III (charged).   {{ this.onShowAbsJLink("http://jdream3.com/lp/jglobal/index.html?docNo=00A0085302&from=J-GLOBAL&jstjournalNo=B0863A") }}
JST classification (1)：
JST classification
Category name(code) classified by JST.
Protein 
(FJ09020N)

About Protein

Substance index (1)：
Substance index
Chemical Substance indexed to the Article.
Lactose

About Lactose

Terms in the title (6)：
Terms in the title
Keywords automatically extracted from the title.
せん断

About せん断

, 
ホエー蛋白質

About ホエー蛋白質

, 
凝集

About 凝集

, 
凝集体

About 凝集体

, 
乳糖

About 乳糖

, 
加熱温度

About 加熱温度


Return to Previous Page

TOP

BOTTOM