Art

J-GLOBAL ID：202002233229192579   Reference number：20A0648915

The future trends of food hydrocolloids

食品ハイドロコロイドの将来動向【JST・京大機械翻訳】

Author (4)： Lu Wei (School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China) ,  Nishinari Katsuyoshi (School of Food and Biological Engineering, Hubei University of Technology, Wuhan, China) ,  Matsukawa Shingo (Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan) ,  Fang Yapeng (School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China)
Material： Food Hydrocolloids  (Food Hydrocoll)
Volume： 103  Page： Null  Publication year： 2020 
JST Material Number： E0877B  ISSN： 0268-005X  Document type： Article
Article type： 文献レビュー  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)

Abstract/Point： This study was proposed as an ...

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Thesaurus term： *hydrocolloid ,  *colloid ,  *food ,  food science

Author keywords (5)： Food hydrocolloids ,  Food structure design ,  Food colloidal nutrition ,  Safety ,  Population aging

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

Terms in the title (3)： 食品 ,  ハイドロコロイド ,  将来動向