{"id":152,"date":"2023-04-21T09:16:54","date_gmt":"2023-04-21T00:16:54","guid":{"rendered":"https:\/\/www-p.hles.ocha.ac.jp\/food-nitta\/?p=152"},"modified":"2023-04-21T18:36:47","modified_gmt":"2023-04-21T09:36:47","slug":"%e3%83%8f%e3%83%8a%e3%83%93%e3%83%a9%e3%82%bf%e3%82%b1%ce%b2%e3%82%b0%e3%83%ab%e3%82%ab%e3%83%b3%e3%81%ae%e7%a0%94%e7%a9%b6%e8%ab%96%e6%96%87%e3%81%8cfood-hydrocolloids%e3%81%ab%e5%8f%97%e7%90%86","status":"publish","type":"post","link":"https:\/\/www-p.hles.ocha.ac.jp\/food-nitta\/2023\/0421\/152","title":{"rendered":"\u30cf\u30ca\u30d3\u30e9\u30bf\u30b1\u03b2\u30b0\u30eb\u30ab\u30f3\u306e\u8ad6\u6587\u304cFood Hydrocolloids\u306b\u63b2\u8f09\u3055\u308c\u307e\u3057\u305f\u3002"},"content":{"rendered":"<div>\u30cf\u30ca\u30d3\u30e9\u30bf\u30b1\u03b2\u30b0\u30eb\u30ab\u30f3\u306e\u30b2\u30eb\u306b\u3064\u3044\u3066\u306e\u7814\u7a76\u8ad6\u6587\u304c<a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0268005X23003120\">Food Hydrocolloids<\/a>\u306b\u63b2\u8f09\u3055\u308c\u307e\u3057\u305f\u3002<\/div>\n<h5><\/h5>\n<div>A. Furuta, M. Ikegami, T. Yaguchi, H. Ito, K. Tanaka, K. Nishinari, Y. Nitta<sup>*<\/sup><\/div>\n<div>Transparent thermoreversible gels of \u03b2-(1\u21926)-branched \u03b2-(1\u21923)-glucan derived from the cauliflower mushroom <em>Sparassis crispa<\/em><\/div>\n<h5><\/h5>\n<div>Food Hydrocolloids\u306f\u3001\u98df\u54c1\u95a2\u9023\u306e\u96d1\u8a8c\u3067\u306f\u304b\u306a\u308a\u4e0a\u4f4d\u306b\u4f4d\u7f6e\u3057\u30012022\u5e74\u306eimpact factor\u306f11.504\u3067\u3059\u3002<\/div>\n<div>\u5ca1\u5c71\u770c\u7acb\u5927\u5b66\u306e\u9662\u751f\u3068\u3001\u672c\u5b66\u4fee\u58eb1\u5e74\u306e\u77e2\u53e3\u3055\u3093\u306e\u9811\u5f35\u308a\u306b\u3088\u308a\u3001\u8ad6\u6587\u304c\u63b2\u8f09\u53ef\u3068\u306a\u308a\u307e\u3057\u305f\u3002<\/div>\n","protected":false},"excerpt":{"rendered":"<p>\u30cf\u30ca\u30d3\u30e9\u30bf\u30b1\u03b2\u30b0\u30eb\u30ab\u30f3\u306e\u30b2\u30eb\u306b\u3064\u3044\u3066\u306e\u7814\u7a76\u8ad6\u6587\u304cFood Hydrocolloids\u306b\u63b2\u8f09\u3055\u308c\u307e\u3057\u305f\u3002 A. Furuta, M. Ikegami, T. Yaguchi, H. Ito, K. Tanaka, K. N &hellip; <a href=\"https:\/\/www-p.hles.ocha.ac.jp\/food-nitta\/2023\/0421\/152\">\u7d9a\u304d\u3092\u8aad\u3080 <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":47,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-152","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/www-p.hles.ocha.ac.jp\/food-nitta\/wp-json\/wp\/v2\/posts\/152"}],"collection":[{"href":"https:\/\/www-p.hles.ocha.ac.jp\/food-nitta\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www-p.hles.ocha.ac.jp\/food-nitta\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www-p.hles.ocha.ac.jp\/food-nitta\/wp-json\/wp\/v2\/users\/47"}],"replies":[{"embeddable":true,"href":"https:\/\/www-p.hles.ocha.ac.jp\/food-nitta\/wp-json\/wp\/v2\/comments?post=152"}],"version-history":[{"count":15,"href":"https:\/\/www-p.hles.ocha.ac.jp\/food-nitta\/wp-json\/wp\/v2\/posts\/152\/revisions"}],"predecessor-version":[{"id":179,"href":"https:\/\/www-p.hles.ocha.ac.jp\/food-nitta\/wp-json\/wp\/v2\/posts\/152\/revisions\/179"}],"wp:attachment":[{"href":"https:\/\/www-p.hles.ocha.ac.jp\/food-nitta\/wp-json\/wp\/v2\/media?parent=152"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www-p.hles.ocha.ac.jp\/food-nitta\/wp-json\/wp\/v2\/categories?post=152"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www-p.hles.ocha.ac.jp\/food-nitta\/wp-json\/wp\/v2\/tags?post=152"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}