Art

J-GLOBAL ID：202002213743952144   Reference number：20A0648861

Fabrication and characterization of resistant starch stabilized Pickering emulsions

難消化性澱粉安定化Pickeringエマルションの作製と特性化【JST・京大機械翻訳】

Author (4)： Lu Xuanxuan (Department of Food Science and Engineering, Jinan University, Guangzhou, 510632, China) ,  Lu Xuanxuan (Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Rd, New Brunswick, NJ, 08901, USA) ,  Liu Hongsheng (School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China) ,  Huang Qingrong (Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Rd, New Brunswick, NJ, 08901, USA)
Material： Food Hydrocolloids  (Food Hydrocoll)
Volume： 103  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： This study aims to understand ...

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Thesaurus term： complex(compound) ,  water content ,  food ,  complex(substance) ,  swelling ,  *starch ,  characterization ,  ionic strength ,  hydrophobic ,  crystallinity ,  lipid ,  *digestion ,  fatty acid
Semi thesaurus term： *Pickeringエマルション ,  *難消化性澱粉 , 【Automatic Indexing@JST】

Author keywords (3)： Resistant starch ,  V-amylose complex ,  Pickering emulsions

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

Substance index (1)： Lauric acid

Terms in the title (5)： 難消化性澱粉 ,  安定化 ,  Pickeringエマルション ,  作製 ,  特性化