Art

J-GLOBAL ID：202002277808056387   Reference number：20A0452200

Effect of different hydrocolloids on tribological and rheological behaviors of soymilk gels

豆乳ゲルのトライボロジー及びレオロジー挙動に及ぼす異なるハイドロコロイドの影響【JST・京大機械翻訳】

Author (6)： Pang Zhihua (Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, 100048, China) ,  Pang Zhihua (Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing, 100048, China) ,  Luo Yuwan (Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, 100048, China) ,  Li Borui (Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, 100048, China) ,  Zhang Ming (Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, 100048, China) ,  Liu Xinqi (Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, 100048, China)
Material： Food Hydrocolloids  (Food Hydrocoll)
Volume： 101  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： Different types of hydrocolloi...

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Thesaurus term： acidification ,  friction coefficient ,  acidity(property) ,  *hydrocolloid ,  dynamic modulus of elasticity ,  *soy milk ,  gelatin ,  coefficient of viscosity ,  gelation ,  soybean protein ,  *tribology ,  *gel ,  *rheology ,  compatibility(blend) ,  micro structure

Author keywords (5)： Soymilk gelation ,  Hydrocolloids ,  Tribology ,  Rheology ,  Microstructure

JST classification (1)： Protein  (FJ09020N)

Terms in the title (5)： 豆乳 ,  ゲル ,  トライボロジー ,  レオロジー挙動 ,  ハイドロコロイド