Art

J-GLOBAL ID：201802266051025154   Reference number：18A1710462

Complex coacervates from gelatin and octenyl succinic anhydride modified kudzu starch: Insights of formulation and characterization

ゼラチンとオクテニルこはく酸無水物で修飾したKudzu澱粉からの複合コアセルベート:処方と特性化の洞察【JST・京大機械翻訳】

Author (11)： Zhao Yiguo (Graduate School of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennoudai, Tsukuba, Ibaraki 305-8572, Japan) ,  Khalid Nauman (School of Food and Agricultural Sciences, University of Management and Technology, Lahore 54000, Pakistan) ,  Shu Gaofeng (Tsukuba Life Science Innovation Program (TLSI), University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-8572, Japan) ,  Neves Marcos A. (Graduate School of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennoudai, Tsukuba, Ibaraki 305-8572, Japan) ,  Neves Marcos A. (Tsukuba Life Science Innovation Program (TLSI), University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-8572, Japan) ,  Neves Marcos A. (Food Research Institute, NARO, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan) ,  Kobayashi Isao (Tsukuba Life Science Innovation Program (TLSI), University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-8572, Japan) ,  Kobayashi Isao (Food Research Institute, NARO, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan) ,  Nakajima Mitsutoshi (Graduate School of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennoudai, Tsukuba, Ibaraki 305-8572, Japan) ,  Nakajima Mitsutoshi (Tsukuba Life Science Innovation Program (TLSI), University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-8572, Japan) ,  Nakajima Mitsutoshi (Food Research Institute, NARO, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan)
Material： Food Hydrocolloids  (Food Hydrocoll)
Volume： 86  Page： 70-77  Publication year： 2019 
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)

Abstract/Point： The formulation of complex coa...

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Thesaurus term： *characterization ,  *starch ,  spectrum ,  amino group ,  optimum condition ,  scanning electron microscope ,  shelf life ,  polymer ,  network structure ,  encapsulation ,  phase separation ,  *gelatin ,  interaction ,  *coacervate ,  differential scanning calorimetry

Author keywords (5)： Astaxanthin ,  Complex coacervates ,  Gelatin ,  Kudzu starch ,  Octenyl succinic anhydride

JST classification (2)： Starch  (FJ05030W) ,  Food quality  (FJ01040F)

Terms in the title (8)： ゼラチン ,  こはく酸無水物 ,  修飾 ,  澱粉 ,  コアセルベート ,  処方 ,  特性化 ,  洞察