Fruit powders as a natural emulsifying agent: The importance of powder-added phase

京都大学 === 新制・課程博士 === 博士(農学) === 甲第23249号 === 農博第2456号 === 新制||農||1084(附属図書館) === 学位論文||R3||N5339 === 京都大学大学院農学研究科農学専攻 === (主査)教授松村康生, 教授田尾龍太郎, 教授丸山伸之 === 学位規則第4条第1項該当 === Doctor of Agricultural Science === Kyoto University === DGAM...

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Bibliographic Details
Main Author:	Ho, Hsin Hsuan
Other Authors:	ホウ, シンシュアン
Format:	Doctoral Thesis
Language:	English
Published:	Kyoto University 2021
Subjects:	fruit powders natural emulsifying agent fruit powder-stabilized emulsions powder-added phase emulsifying properties 610
Online Access:	http://hdl.handle.net/2433/263710

id	ndltd-kyoto-u.ac.jp-oai-repository.kulib.kyoto-u.ac.jp-2433-263710
record_format	oai_dc
spelling	ndltd-kyoto-u.ac.jp-oai-repository.kulib.kyoto-u.ac.jp-2433-2637102021-09-11T05:07:13Z Fruit powders as a natural emulsifying agent: The importance of powder-added phase 果実由来の粉末乳化剤：添加相の影響 Ho, Hsin Hsuan ホウ, シンシュアン fruit powders natural emulsifying agent fruit powder-stabilized emulsions powder-added phase emulsifying properties 610 京都大学新制・課程博士博士(農学) 甲第23249号農博第2456号新制\|\|農\|\|1084(附属図書館) 学位論文\|\|R3\|\|N5339 京都大学大学院農学研究科農学専攻 (主査)教授松村康生, 教授田尾龍太郎, 教授丸山伸之学位規則第4条第1項該当 Doctor of Agricultural Science Kyoto University DGAM 2021-06-17T03:14:41Z 2021-06-17T03:14:41Z 2021-03-23 2021-03-23 doctoral thesis Thesis or Dissertation http://hdl.handle.net/2433/263710 14301甲第23249号 10.14989/doctor.k23249 14301 eng https://doi.org/10.1016/j.jfoodeng.2020.110411 学位規則第9条第2項により要約公開 Hsinhsuan Ho, Toya Ishii, Kentaro Matsumiya, Maki Iwasa, Yasuki Matsumura. Utilization of dried Japanese apricot and avocado fruit powders as an emulsifying agent: The importance of the powder-dispersed phase in emulsification, Journal of Food Engineering, 2021, 294, 110411, https://doi.org/10.1016/j.jfoodeng.2020.110411 Kyoto University 京都大学
collection	NDLTD
language	English
format	Doctoral Thesis
sources	NDLTD
topic	fruit powders natural emulsifying agent fruit powder-stabilized emulsions powder-added phase emulsifying properties 610
spellingShingle	fruit powders natural emulsifying agent fruit powder-stabilized emulsions powder-added phase emulsifying properties 610 Ho, Hsin Hsuan Fruit powders as a natural emulsifying agent: The importance of powder-added phase
description	京都大学 === 新制・課程博士 === 博士(農学) === 甲第23249号 === 農博第2456号 === 新制\|\|農\|\|1084(附属図書館) === 学位論文\|\|R3\|\|N5339 === 京都大学大学院農学研究科農学専攻 === (主査)教授松村康生, 教授田尾龍太郎, 教授丸山伸之 === 学位規則第4条第1項該当 === Doctor of Agricultural Science === Kyoto University === DGAM
author2	ホウ, シンシュアン
author_facet	ホウ, シンシュアン Ho, Hsin Hsuan
author	Ho, Hsin Hsuan
author_sort	Ho, Hsin Hsuan
title	Fruit powders as a natural emulsifying agent: The importance of powder-added phase
title_short	Fruit powders as a natural emulsifying agent: The importance of powder-added phase
title_full	Fruit powders as a natural emulsifying agent: The importance of powder-added phase
title_fullStr	Fruit powders as a natural emulsifying agent: The importance of powder-added phase
title_full_unstemmed	Fruit powders as a natural emulsifying agent: The importance of powder-added phase
title_sort	fruit powders as a natural emulsifying agent: the importance of powder-added phase
publisher	Kyoto University
publishDate	2021
url	http://hdl.handle.net/2433/263710
work_keys_str_mv	AT hohsinhsuan fruitpowdersasanaturalemulsifyingagenttheimportanceofpowderaddedphase AT hohsinhsuan guǒshíyóuláinofěnmòrǔhuàjìtiānjiāxiāngnoyǐngxiǎng
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Fruit powders as a natural emulsifying agent: The importance of powder-added phase

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