Art

J-GLOBAL ID：200902255930200913   Reference number：08A0926462

Molecular structures of gellan gum imaged with atomic force microscopy (AFM) in relation to the rheological behavior in aqueous systems in the presence of sodium chloride

塩化ナトリウムの存在する水系中でそのレオロジー的挙動との関連における原子間力顕微鏡測定(AMF)で画像化したジェランガムの分子構造

Author (11)： FUNAMI Takahiro (Hydrocolloid Lab. Section, San-Ei Gen F.F.I. Inc., Toyonaka, Osaka 561-8588, JPN) ,  NODA Sakie (Hydrocolloid Lab. Section, San-Ei Gen F.F.I. Inc., Toyonaka, Osaka 561-8588, JPN) ,  NAKAUMA Makoto (Hydrocolloid Lab. Section, San-Ei Gen F.F.I. Inc., Toyonaka, Osaka 561-8588, JPN) ,  ISHIHARA Sayaka (Hydrocolloid Lab. Section, San-Ei Gen F.F.I. Inc., Toyonaka, Osaka 561-8588, JPN) ,  TAKAHASHI Rheo (Dep. of Chemistry and Chemical Biology, Graduate School of Engineering, Gunma Univ., Kiryu, Gunma 376-8515, JPN) ,  AL-ASSAF Saphwan (Glyn O. Phillips Hydrocolloid Res. Centre, North East Wales Inst., Plas Coch, Mold Road, Wrexham LL11 2AW, GBR) ,  IKEDA Shinya (Dep. of Food and Human Health Sciences, Graduate School of Human Life Sci., Osaka City Univ., 3-3-138 Sugimoto ...) ,  NISHINARI Katsuyoshi (Glyn O. Phillips Hydrocolloid Res. Centre, North East Wales Inst., Plas Coch, Mold Road, Wrexham LL11 2AW, GBR) ,  NISHINARI Katsuyoshi (Dep. of Food and Human Health Sciences, Graduate School of Human Life Sci., Osaka City Univ., 3-3-138 Sugimoto ...) ,  PHILLIPS Glyn O. (Glyn O. Phillips Hydrocolloid Res. Centre, North East Wales Inst., Plas Coch, Mold Road, Wrexham LL11 2AW, GBR) ,  PHILLIPS Glyn O. (Phillips Hydrocolloids Res. Ltd., 45 Old Bond Street, London W1S 4AQ, GBR)
Material： Food Hydrocolloids  (Food Hydrocoll)
Volume： 23  Issue： 2  Page： 548-554  Publication year： Mar. 2009 
JST Material Number： E0877B  ISSN： 0268-005X  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)

Thesaurus term： *gellan gum ,  *molecular structure ,  Sodium Chloride ,  food rheology ,  *atomic force microscope ,  Molecular Weight ,  acyl group ,  aqueous solution ,  Potassium Chloride ,  network structure ,  sol-gel transition ,  thermal history (hysteresis) ,  dynamic modulus of elasticity ,  food property

JST classification (2)： Polysaccharides other than starch  (FJ05040H) ,  Food quality  (FJ01040F)

Terms in the title (9)： 塩化ナトリウム ,  水系 ,  レオロジー ,  挙動 ,  原子間力顕微鏡 ,  AMF ,  画像化 ,  ジェランガム ,  分子構造