WEKO3
アイテム
{"_buckets": {"deposit": "eb210379-0e25-46ba-a2d5-c914911fd200"}, "_deposit": {"created_by": 3, "id": "5137", "owners": [3], "pid": {"revision_id": 0, "type": "depid", "value": "5137"}, "status": "published"}, "_oai": {"id": "oai:rakuno.repo.nii.ac.jp:00005137", "sets": ["19"]}, "author_link": ["2902"], "item_2_alternative_title_22": {"attribute_name": "その他のタイトル", "attribute_value_mlt": [{"subitem_alternative_title": "Rheology in The Human-Material Interface (Rheology on Cosmetics and Foods)"}]}, "item_2_biblio_info_9": {"attribute_name": "書誌情報", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "2016-03", "bibliographicIssueDateType": "Issued"}, "bibliographicIssueNumber": "3", "bibliographicPageEnd": "139", "bibliographicPageStart": "136", "bibliographicVolumeNumber": "65", "bibliographic_titles": [{"bibliographic_title": "高分子"}]}]}, "item_2_description_43": {"attribute_name": "資源タイプ", "attribute_value_mlt": [{"subitem_description": "Article", "subitem_description_type": "Other"}]}, "item_2_description_6": {"attribute_name": "抄録", "attribute_value_mlt": [{"subitem_description": "Physical proterty of foods and cosmetics is one of the most important characteristics that determins their commodity value. In this chapter, 3 topics on these fields are overviewed. C24HEUR makes a transient network structure, and it shows typical Maxell-body like behavior. Moreover, quite interestingly its relaxation speed is as same order as human motion. We have revealed that the network shows unusual mechanical response under deformation that exceeds its relaxation speed. We expected that such unusual exhibit a unique usage feeling when the polymer is applied in cosmetics. Mayonnaise is a amazing o/w emulsion. Recentry, a low-fat mayonnaise has been developed for good health. Although the steady state viscosity of such a low-fat mayonnaise seems simular to an ordinary mayonnaise, we have found out differences in a non-linear rheolical properties between these mayonnaises. Finally, the effect of edible emulsifier on the molten chocolate flow properties is reviewed. We developed a novel model chaocolate system that is employed spherical silica particles instead of suger cristal. It has been revealed that the emulsifier improved dispersibility of the silica particle in the model chocolate system.", "subitem_description_type": "Abstract"}]}, "item_2_full_name_3": {"attribute_name": "著者別名", "attribute_value_mlt": [{"affiliations": [{"affiliationNames": [{"affiliationName": "", "lang": "ja"}], "nameIdentifiers": [{"nameIdentifier": "", "nameIdentifierScheme": "ISNI", "nameIdentifierURI": "http://www.isni.org/isni/"}]}], "familyNames": [{"familyName": "金田", "familyNameLang": ""}], "givenNames": [{"givenName": "勇", "givenNameLang": ""}], "nameIdentifiers": [{"nameIdentifier": "2902", "nameIdentifierScheme": "WEKO"}, {"nameIdentifier": "9288", "nameIdentifierScheme": "教員総覧", "nameIdentifierURI": "https://www.rakuno.ac.jp/archives/teacher/9288.html"}], "names": [{"name": "金田, 勇", "nameLang": ""}]}]}, "item_2_publisher_36": {"attribute_name": "出版者", "attribute_value_mlt": [{"subitem_publisher": "高分子学会"}]}, "item_2_relation_11": {"attribute_name": "ISBN", "attribute_value_mlt": [{"subitem_relation_type_id": {"subitem_relation_type_id_text": "0454-1138", "subitem_relation_type_select": "ISBN"}}]}, "item_2_version_type_19": {"attribute_name": "著者版フラグ", "attribute_value_mlt": [{"subitem_version_resource": "http://purl.org/coar/version/c_ab4af688f83e57aa", "subitem_version_type": "AM"}]}, "item_creator": {"attribute_name": "著者", "attribute_type": "creator", "attribute_value_mlt": [{"creatorAffiliations": [{"affiliationNameIdentifiers": [{"affiliationNameIdentifier": "", "affiliationNameIdentifierScheme": "ISNI", "affiliationNameIdentifierURI": "http://www.isni.org/isni/"}], "affiliationNames": [{"affiliationName": "", "affiliationNameLang": "ja"}]}], "creatorNames": [{"creatorName": "金田, 勇", "creatorNameLang": ""}], "familyNames": [{"familyName": "金田", "familyNameLang": ""}], "givenNames": [{"givenName": "勇", "givenNameLang": ""}], "nameIdentifiers": [{"nameIdentifier": "2902", "nameIdentifierScheme": "WEKO"}, {"nameIdentifier": "9288", "nameIdentifierScheme": "教員総覧", "nameIdentifierURI": "https://www.rakuno.ac.jp/archives/teacher/9288.html"}]}]}, "item_files": {"attribute_name": "ファイル情報", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_date", "date": [{"dateType": "Available", "dateValue": "2018-04-12"}], "displaytype": "detail", "download_preview_message": "", "file_order": 0, "filename": "R-2017-14_Kaneda.pdf", "filesize": [{"value": "291.4 kB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_free", "mimetype": "application/pdf", "size": 291400.0, "url": {"label": "R-2017-14_Kaneda.pdf", "url": "https://rakuno.repo.nii.ac.jp/record/5137/files/R-2017-14_Kaneda.pdf"}, "version_id": "e92a2af5-77aa-4416-9112-4de5c36632a6"}]}, "item_keyword": {"attribute_name": "キーワード", "attribute_value_mlt": [{"subitem_subject": "food", "subitem_subject_scheme": "Other"}, {"subitem_subject": "cosmetics", "subitem_subject_scheme": "Other"}, {"subitem_subject": "rheology", "subitem_subject_scheme": "Other"}, {"subitem_subject": "usage feelong", "subitem_subject_scheme": "Other"}, {"subitem_subject": "texture", "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": "journal article", "resourceuri": "http://purl.org/coar/resource_type/c_6501"}]}, "item_title": "ヒューマン・マテリアルインターフェースでのレオロジー(化粧品・食品のレオロジー)", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "ヒューマン・マテリアルインターフェースでのレオロジー(化粧品・食品のレオロジー)"}]}, "item_type_id": "2", "owner": "3", "path": ["19"], "permalink_uri": "http://hdl.handle.net/10659/00005370", "pubdate": {"attribute_name": "公開日", "attribute_value": "2018-04-12"}, "publish_date": "2018-04-12", "publish_status": "0", "recid": "5137", "relation": {}, "relation_version_is_last": true, "title": ["ヒューマン・マテリアルインターフェースでのレオロジー(化粧品・食品のレオロジー)"], "weko_shared_id": -1}
ヒューマン・マテリアルインターフェースでのレオロジー(化粧品・食品のレオロジー)
http://hdl.handle.net/10659/00005370
http://hdl.handle.net/10659/00005370941290e7-b273-4aa8-a8dc-6f4b8ea7ed87
名前 / ファイル | ライセンス | アクション |
---|---|---|
R-2017-14_Kaneda.pdf (291.4 kB)
|
|
Item type | 学術雑誌論文 / Journal Article(1) | |||||
---|---|---|---|---|---|---|
公開日 | 2018-04-12 | |||||
タイトル | ||||||
タイトル | ヒューマン・マテリアルインターフェースでのレオロジー(化粧品・食品のレオロジー) | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | food | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | cosmetics | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | rheology | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | usage feelong | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | texture | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | journal article | |||||
著者 |
金田, 勇
× 金田, 勇 |
|||||
著者別名 | ||||||
姓名 | 金田, 勇 | |||||
抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | Physical proterty of foods and cosmetics is one of the most important characteristics that determins their commodity value. In this chapter, 3 topics on these fields are overviewed. C24HEUR makes a transient network structure, and it shows typical Maxell-body like behavior. Moreover, quite interestingly its relaxation speed is as same order as human motion. We have revealed that the network shows unusual mechanical response under deformation that exceeds its relaxation speed. We expected that such unusual exhibit a unique usage feeling when the polymer is applied in cosmetics. Mayonnaise is a amazing o/w emulsion. Recentry, a low-fat mayonnaise has been developed for good health. Although the steady state viscosity of such a low-fat mayonnaise seems simular to an ordinary mayonnaise, we have found out differences in a non-linear rheolical properties between these mayonnaises. Finally, the effect of edible emulsifier on the molten chocolate flow properties is reviewed. We developed a novel model chaocolate system that is employed spherical silica particles instead of suger cristal. It has been revealed that the emulsifier improved dispersibility of the silica particle in the model chocolate system. | |||||
書誌情報 |
高分子 巻 65, 号 3, p. 136-139, 発行日 2016-03 |
|||||
ISBN | ||||||
識別子タイプ | ISBN | |||||
関連識別子 | 0454-1138 | |||||
著者版フラグ | ||||||
出版タイプ | AM | |||||
出版タイプResource | http://purl.org/coar/version/c_ab4af688f83e57aa | |||||
その他のタイトル | ||||||
その他のタイトル | Rheology in The Human-Material Interface (Rheology on Cosmetics and Foods) | |||||
出版者 | ||||||
出版者 | 高分子学会 | |||||
資源タイプ | ||||||
内容記述タイプ | Other | |||||
内容記述 | Article |