Art
J-GLOBAL ID：200902173778945340   Reference number：97A0619764

Effect of pH and Added Salts on the Rheological Properties of Mixed Whey Protein and Gelatin Gels.

ホエータンパク質-ゼラチン混合ゲルのレオロジー的特性に及ぼすpHと塩の影響
Author (2)：
AWATSUHARA RIE

About AWATSUHARA RIE

(飯田女短大)

About 飯田女短大

, 
KAWAMURA FUJIKO

About KAWAMURA FUJIKO

(東京家政大 家政)

About 東京家政大 家政


Material：
日本家政学会誌  (Journal of Home Economics of Japan)

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Volume： 48  Issue： 6  Page： 501-507  Publication year： Jun. 1997 
JST Material Number： F0763A  ISSN： 0913-5227  CODEN： NKGAEB  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
Thesaurus term：
Thesaurus term/Semi thesaurus term
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All keywords is available on JDreamIII(charged).
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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.
citric acid

About citric acid


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JST classification (1)：
JST classification
Category name(code) classified by JST.
Protein 
(FJ09020N)

About Protein

Substance index (2)：
Substance index
Chemical Substance indexed to the Article.
Sodium citrate

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, 
Citric acid

About Citric acid

Terms in the title (6)：
Terms in the title
Keywords automatically extracted from the title.
ホエータンパク質

About ホエータンパク質

, 
ゼラチン

About ゼラチン

, 
ゲル

About ゲル

, 
レオロジー

About レオロジー

, 
pH

About pH

, 
塩

About 塩


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