{"created":"2023-05-15T09:43:19.250746+00:00","id":3534,"links":{},"metadata":{"_buckets":{"deposit":"c40ed231-5b9d-48a9-99b9-391e2fbe90c4"},"_deposit":{"created_by":11,"id":"3534","owners":[11],"pid":{"revision_id":0,"type":"depid","value":"3534"},"status":"published"},"_oai":{"id":"oai:kagawa-u.repo.nii.ac.jp:00003534","sets":["1:58:321:414"]},"author_link":["879","2440","1189"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2008-02-22","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"113","bibliographicPageEnd":"59","bibliographicPageStart":"53","bibliographicVolumeNumber":"60","bibliographic_titles":[{"bibliographic_title":"香川大学農学部学術報告","bibliographic_titleLang":"ja"},{"bibliographic_title":"Technical bulletin of Faculty of Agriculture, Kagawa University","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Effects of oil content, oil droplet size and Ca²⁺ concentration on the compressive gel strength, and sensory evaluation of hardness and oiliness for monodispersed O/W emulsion gellan gum gel were investigated. The monodispersed emulsion which was made up by water, 1% (w/v) emulsifier (polyglycerine fatty acid) and corn oil was prepared by membrane emulsification. Both the stability of the monodispersed emulsion during preparation of the emulsion gellan gum sol and the uniformity of oil droplet distribution in the emulsion gel were confirmed. The compressive strength of the emulsion gels decreased with an increase in oil volume fraction. It is considered that the oil droplets behave as inactive filler in the emulsion gellan gum gel. The compressive strength of the emulsion gel was decreased with an increase in oil droplet size. However, the decreased ratio of compressive strength became small with an increase in droplet size. The larger the oil volume fraction and the Ca²⁺ concentration, the clearer the effect of oil droplet on the gel strength was. The sample containing smaller oil droplets was harder than that with larger oil droplets by the sensory test of paired comparison, while the increasing oil droplet size tended to increase oiliness.","subitem_description_language":"en","subitem_description_type":"Abstract"},{"subitem_description":"平均粒径が約1.5から14.0μmの範囲で5種類の単分散性の高いエマルションを含有するジェランガムゲルの破断強度に対する油の体積分率及び油滴径の影響を調べた。また、指による押しつぶし、口腔中での咀嚼による硬さ及び口腔中での脂っこさに対する官能性についても調べた。","subitem_description_language":"ja","subitem_description_type":"Abstract"},{"subitem_description":"1:ジェランガムゾルの調製中において油滴は合一せずエマルションの単分散性は維持されていた。ゾルのゲル化過程において、氷水中で急激にゲル化することにより、エマルションのクリーミングは生じず、油滴は、ゲル中に均一に分散していることが確認された。","subitem_description_language":"ja","subitem_description_type":"Abstract"},{"subitem_description":"2:油滴を含有したゲルは油滴を含まないゲルよりもゲル強度が低くなり、また、油の体積分率が高くなるほど低いゲル強度を示し、油滴が inactive filler として働いていることが分かった。","subitem_description_language":"ja","subitem_description_type":"Abstract"},{"subitem_description":"3:粒径の影響では、粒径が小さい範囲では粒径の増大とともにゲル強度は低下したが、粒径が大きくなると粒径の大きさに対する変化をほとんど示さなくなった。油の体積分率が高いほど、また、Ca²⁺濃度が高いほど、ゲル強度に対する粒径の影響が強く表れた。","subitem_description_language":"ja","subitem_description_type":"Abstract"},{"subitem_description":"4:官能検査の結果、指での押しつぶし、口腔中での咀嚼のどちらの場合でも、粒径が小さいエマルションを含むゲルの方が硬く、油の体積分率が高い方が高い有意差を示した。Ca²⁺濃度0.02%、油の体積分率0.2の場合においてのみ大きい油滴を含むゲルほど有意に脂っこかった。","subitem_description_language":"ja","subitem_description_type":"Abstract"}]},"item_10002_heading_23":{"attribute_name":"見出し","attribute_value_mlt":[{"subitem_heading_banner_headline":"応用生物科学科","subitem_heading_headline":"生物資源利用学大講座","subitem_heading_language":"ja"},{"subitem_heading_banner_headline":"Department of Applied Biological Science","subitem_heading_headline":"Chair of Applied Bioresource Science","subitem_heading_language":"en"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"香川大学農学部","subitem_publisher_language":"ja"}]},"item_10002_relation_12":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"110006657850","subitem_relation_type_select":"NAID"}}]},"item_10002_relation_17":{"attribute_name":"関連サイト","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"https://agriknowledge.affrc.go.jp/RN/2010760486","subitem_relation_type_select":"URI"}}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00038339","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0368-5128","subitem_source_identifier_type":"PISSN"}]},"item_10002_text_25":{"attribute_name":"WAID","attribute_value_mlt":[{"subitem_text_value":"879"}]},"item_10002_text_26":{"attribute_name":"KEID","attribute_value_mlt":[{"subitem_text_value":"1302"}]},"item_10002_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"open access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_abf2"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"合谷, 祥一","creatorNameLang":"ja"},{"creatorName":"ゴウタニ, ショウイチ","creatorNameLang":"ja-Kana"},{"creatorName":"Gohtani, Shohichi","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{},{}]},{"creatorAlternatives":[{"creatorAlternative":"梶, 朋子","creatorAlternativeLang":"ja"},{"creatorAlternative":"カジ, トモコ","creatorAlternativeLang":"ja-Kana"}],"creatorNames":[{"creatorName":"藤田, 朋子","creatorNameLang":"ja"},{"creatorName":"フジタ, トモコ","creatorNameLang":"ja-Kana"},{"creatorName":"Kaji-Fujita, Tomoko","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"山野, 善正","creatorNameLang":"ja"},{"creatorName":"ヤマノ, ヨシマサ","creatorNameLang":"ja-Kana"},{"creatorName":"Yamano, Yoshimasa","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{},{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2020-12-14"}],"displaytype":"detail","filename":"AN00038339_060_L053.pdf","filesize":[{"value":"914.3 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"AN00038339_060_L053","objectType":"fulltext","url":"https://kagawa-u.repo.nii.ac.jp/record/3534/files/AN00038339_060_L053.pdf"},"version_id":"1dad4262-2af1-40ca-8fe9-6b3024ebeaed"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"monodispersied emulsion","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"emulsion gel","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"gellan gum","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"compressive properties","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"sensory properties","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"単分散O/Wエマルション‐ジェランガムゲルの圧縮及び官能特性に対する油滴の影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"単分散O/Wエマルション‐ジェランガムゲルの圧縮及び官能特性に対する油滴の影響","subitem_title_language":"ja"},{"subitem_title":"Effect of oil droplets on the compressive and sensory properties of monodispersed O/W emulsion‐gellan gum gel","subitem_title_language":"en"},{"subitem_title":"タンブンサン O/W エマルション-ジェランガムゲル ノ アッシュク オヨビ カンノウ トクセイ ニ タイスル ユテキ ノ エイキョウ","subitem_title_language":"ja-Kana"}]},"item_type_id":"10002","owner":"11","path":["414"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2012-03-27"},"publish_date":"2012-03-27","publish_status":"0","recid":"3534","relation_version_is_last":true,"title":["単分散O/Wエマルション‐ジェランガムゲルの圧縮及び官能特性に対する油滴の影響"],"weko_creator_id":"11","weko_shared_id":-1},"updated":"2023-11-16T05:34:14.314753+00:00"}