自動酸化による大豆ホスファチジルコリンリポソ-ムの物理的性質の変化〔英文〕
スポンサーリンク
概要
著者
-
GOHTANI Shoichi
Department of Biochemistry and Food Science, Kagawa University
-
Gohtani Shoichi
Department Of Bioresource Science Kagawa University
-
Sera Kisaburo
Department Of Bioresource Science Kagawa University
-
Yamano Yoshimasa
Department Of Bioresource Science Kagawa University
-
ITOH Ryuhei
Research Laboratory, Kadoya Sesame Mills Inc.
-
Itoh Ryuhei
Research Laboratory Kadoya Sesame Mills Inc.
-
Gohtani Shoichi
Department of Applied Biological Science, Faculty of Agriculture, Kagawa University
-
山野 善正
Department of Bioresource Science, Kagawa University
関連論文
- Effects of Sugars on the D Phase Emulsification of Triglyceride Using Polyoxyethylene Sorbitan Fatty Acid Ester
- Effects of Sucrose on Emulsification of Triglyceride by Polyglycerin Fatty Acid Ester
- Development of Low-Energy Methods for Preparing Food Nano-emulsions
- Effects of Polyol and Sugar on the Phase Transition in Polyglycerin Fatty Acid Ester
- 自動酸化による大豆ホスファチジルコリンリポソ-ムの物理的性質の変化〔英文〕
- SDS/水/ケロシン系単分散O/Wエマルションの安定性〔英文〕
- High Acyl Gellan Networks Probed by Rheology and Atomic Force Microscopy
- Stability and Uniformity of Oil Droplets in Preparation of O/W Emulsion Agar Gel.
- High Acyl Gellan Networks Probed by Rheology and Atomic Force Microscopy