Art

J-GLOBAL ID：201902261563980469   Reference number：19A2856658

Emulsifiers efficiently prevent hardening of pancakes under refrigerated conditions via inclusion complexes with starch molecules

乳化剤は澱粉分子との包接錯体を介して冷蔵条件下でパンケーキの硬化を効率的に防止する【JST・京大機械翻訳】

Author (5)： Yamashita Satoshi (Laboratory of Quality Analysis and Assessment, Division of Agronomy and Horticultural Science, Graduate School of Agriculture, Kyoto University, Gokasho, Uji, Kyoto, 611-0011, Japan) ,  Matsumiya Kentaro (Laboratory of Quality Analysis and Assessment, Division of Agronomy and Horticultural Science, Graduate School of Agriculture, Kyoto University, Gokasho, Uji, Kyoto, 611-0011, Japan) ,  Kogo Yukako (Research Center for Basic Science, Research and Development, Quality Assurance Division, Nisshin Seifun Group Inc., 5-3-1, Tsurugaoka, Fujimino, Saitama, 356-8511, Japan) ,  Takamatsu Kenichiro (Research Center for Basic Science, Research and Development, Quality Assurance Division, Nisshin Seifun Group Inc., 5-3-1, Tsurugaoka, Fujimino, Saitama, 356-8511, Japan) ,  Matsumura Yasuki (Laboratory of Quality Analysis and Assessment, Division of Agronomy and Horticultural Science, Graduate School of Agriculture, Kyoto University, Gokasho, Uji, Kyoto, 611-0011, Japan)
Material： Food Hydrocolloids  (Food Hydrocoll)
Volume： 100  Page： Null  Publication year： 2020 
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： Pancakes served as a dessert w...

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Thesaurus term： *starch ,  interaction ,  complex(substance) ,  retrogradation ,  *clathrate compound ,  differential scanning calorimetry ,  small molecule ,  amylose ,  *refrigeration ,  iodine ,  Triticum aestivum ,  *emulsifying agent ,  starch granule ,  gelatinization ,  cream(food)

Author keywords (6)： Pancake ,  Refrigerated storage ,  Emulsifier-starch inclusion complex ,  Starch retrogradation ,  Hardening ,  Starch-iodine colorimetry

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

Terms in the title (7)： 乳化剤 ,  澱粉 ,  分子 ,  包接錯体 ,  冷蔵 ,  パンケーキ ,  硬化