Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Kazutaka Katsuki"'
Publikováno v:
International Journal of Food Properties. 2017 Supplement, Vol. 20, pS1848-S1855. 8p. 4 Graphs.
Publikováno v:
Journal of Food Science. 82:1569-1573
Freezing and thawing of oil-in-water (O/W) emulsion-type foods bring about oil-water separation and deterioration; hence, the effects of freezing and thawing conditions on the destabilization of O/W emulsions were examined. The freezing rate and thaw
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3569a94ea9c3da54aa4e151256732865
https://doi.org/10.1111/1750-3841.13764
https://doi.org/10.1111/1750-3841.13764
Publikováno v:
Food Structure. 11:8-15
The crystallization behavior of rapeseed oil during isothermal storage was investigated using differential scanning calorimetry (DSC), and wide-angle and small-angle X-ray scattering analyses. Rapeseed oil is composed of many kinds of triacylglycerol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1fe99510fee9a148993763714c33ce65
https://doi.org/10.1016/j.foostr.2016.12.004
https://doi.org/10.1016/j.foostr.2016.12.004
Publikováno v:
Japan Journal of Food Engineering. 16:231-234
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d0e9f24bc9ed3c7ee608df6906dc1e71
https://doi.org/10.11301/jsfe.16.231
https://doi.org/10.11301/jsfe.16.231
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 79:1695-1697
The activation energy of a reasonable order of magnitude was estimated for the coalescence of oil droplets in an O/W emulsion by formulating the balance of forces acting on a droplet that crosses over the potential barrier to coalesce with another dr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fc97db70930707fb84e53c65386a60c1
https://doi.org/10.1080/09168451.2015.1039482
https://doi.org/10.1080/09168451.2015.1039482
Publikováno v:
Journal of food science. 82(7)
Freezing and thawing of oil-in-water (O/W) emulsion-type foods bring about oil-water separation and deterioration; hence, the effects of freezing and thawing conditions on the destabilization of O/W emulsions were examined. The freezing rate and thaw
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::b9c002b44ec3dd055e3cddc561a9e3b0
https://pubmed.ncbi.nlm.nih.gov/28585738
https://pubmed.ncbi.nlm.nih.gov/28585738
Publikováno v:
Starch - Stärke. 70:1700280
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::24373e56f40c5171a254492c5a6aac91
https://doi.org/10.1002/star.201700280
https://doi.org/10.1002/star.201700280