Art
J-GLOBAL ID：200902216824628836   Reference number：07A0777666

Modeling the rheological properties and structure of colloidal fat crystal networks

コロイド状脂肪結晶ネットワークのレオロジー的特性及び構造のモデル化
Author (2)：
TANG Dongming

About TANG Dongming

(Dep. of Food Sci., Univ. of Guelph, 50 Stone Road West, Guelph, Ontario, Canada N1G 2W1)

About Dep. of Food Sci., Univ. of Guelph, 50 Stone Road West, Guelph, Ontario, Canada N1G 2W1

, 
MARANGONI Alejandro G.

About MARANGONI Alejandro G.

(Dep. of Food Sci., Univ. of Guelph, 50 Stone Road West, Guelph, Ontario, Canada N1G 2W1)

About Dep. of Food Sci., Univ. of Guelph, 50 Stone Road West, Guelph, Ontario, Canada N1G 2W1


Material：
Trends in Food Science & Technology  (Trends Food Sci Technol)

About Trends in Food Science & Technology


Volume： 18  Issue： 9  Page： 474-483  Publication year： Sep. 2007 
JST Material Number： W0057A  ISSN： 0924-2244  Document type： Article
Article type： 文献レビュー  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)
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colloid

About colloid

,...
Semi thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
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colloid crystal

About colloid crystal

,...
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JST classification (2)：
JST classification
Category name(code) classified by JST.
Edible fats and oils,margarines 
(FJ09010C)

About Edible fats and oils,margarines

,  Food quality 
(FJ01040F)

About Food quality

Terms in the title (5)：
Terms in the title
Keywords automatically extracted from the title.
コロイド

About コロイド

, 
脂肪

About 脂肪

, 
結晶

About 結晶

, 
レオロジー

About レオロジー

, 
モデル化

About モデル化


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