Art

J-GLOBAL ID：202002268156784255   Reference number：20A0781562

Oil-in-water emulsions containing tamarind seed gum during in vitro gastrointestinal digestion: rheological properties, stability, and lipid digestibility

in vitro胃腸消化中のタマリンド種子ガムを含む水中油エマルション:レオロジー特性,安定性及び脂質消化性【JST・京大機械翻訳】

Author (6)： Udomrati Sunsanee (Institute of Food Research and Product Development, Kasetsart University, Bangkok, Thailand) ,  Pantoa Thidarat (Institute of Food Research and Product Development, Kasetsart University, Bangkok, Thailand) ,  Gohtani Shoichi (Department of Applied Biological Science, Faculty of Agriculture, Kagawa University, Kagawa, Japan) ,  Nakajima Mitsutoshi (Faculty of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Japan) ,  Uemura Kunihiko (Food Research Institute, National Agriculture and Food Research Organization, Tsukuba, Japan) ,  Kobayashi Isao (Food Research Institute, National Agriculture and Food Research Organization, Tsukuba, Japan)
Material： Journal of the Science of Food and Agriculture  (J Sci Food Agric)
Volume： 100  Issue： 6  Page： 2473-2481  Publication year： 2020 
JST Material Number： C0351A  ISSN： 0022-5142  CODEN： JSFAAE  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)

Abstract/Point： BACKGROUND: Polysaccharides ma...

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Thesaurus term： *in vitro experiment ,  *lipid ,  food ,  *Digestion ,  homogenization ,  *emulsion ,  stabilizing agent ,  *Rheology ,  coefficient of viscosity ,  *digestibility ,  emulsifying agent ,  polysaccharide ,  Food Analysis ,  oil drop ,  *rheological characteristics ,  *O/W emulsion ,  coefficient ,  transport coefficient ,  degree
Semi thesaurus term： *O/W型 , 【Automatic Indexing@JST】

Author keywords (6)： emulsion ,  digestion ,  lipid digestibility ,  rheology ,  stability ,  tamarind seed gum

JST classification (1)： Food quality  (FJ01040F)

Terms in the title (8)： 消化 ,  タマリンド種子ガム ,  水中油 ,  エマルション ,  レオロジー特性 ,  安定性 ,  脂質 ,  消化性