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J-GLOBAL ID：201502213838810091   Reference number：15A1083720

Improvement of Encapsulation Efficiency for Freeze-dried Microcapsule by 2-Step Emulsification

2段階乳化法による脂質包括化物の包括率の向上

Author (6)： MINEMOTO YASUMASA (富山高専) ,  TOOSHIMA YO (富山高専) ,  IKARI NATSUMI (富山高専) ,  NAKAJIMA EIJI (富山高専) ,  MORITA KAZUHIRO (富山県食品研) ,  KATO TADAHITO (富山県食品研)
Material： 日本食品工学会誌  (Japan Journal of Food Engineering)
Volume： 16  Issue： 3  Page： 235-240  Publication year： Sep. 15, 2015 
JST Material Number： L4409A  ISSN： 1345-7942  Document type： Article
Article type： 短報  Country of issue： Japan (JPN)  Language： JAPANESE (JA)

Thesaurus term： *lipid ,  dextrin ,  emulsification ,  emulsion ,  freezing ,  heat generation, pyrexia ,  calorimetry ,  pulverizing ,  powder ,  clathrate compound ,  *yield ,  aliphatic alcohol ,  unsaturated fatty acid ,  diene ,  carboxylate (ester) ,  modification
Semi thesaurus term： *2段階乳化 ,  *clathrate

JST classification (3)： Molecular compounds  (CE02000C) ,  Colloid chemistry in general  (CB11010C) ,  Aliphatic carboxylic esters,anhydrides,acid halides,acyl peroxides  (CF03210P)

Substance index (1)： Linoleic acid methyl ester

Reference (20)：

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Terms in the title (3)： 段階 ,  乳化法 ,  脂質