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Peer-reviewedLicence not statedJournal of Oleo Science

The Emulsifying Properties of Rice-Based Fermented Foods: Contribution of the Insoluble Fraction with Potential Protein Involvement

  • Kazuya Kobayashi
  • Moemi Anada
  • Wataru Noro
  • Mayumi Taiyoji
  • Yuki Yamagishi
  • Tomoyuki Haneda
  • Asami Adachi
  • Ryuta Harada
  • Shinya Maki
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Cite

BibTeXRIS
BibTeX
@article{kobayashi2026emulsifying,
  title = {{The Emulsifying Properties of Rice-Based Fermented Foods: Contribution of the Insoluble Fraction with Potential Protein Involvement}},
  author = {Kazuya Kobayashi and Moemi Anada and Wataru Noro and Mayumi Taiyoji and Yuki Yamagishi and Tomoyuki Haneda and Asami Adachi and Ryuta Harada and Shinya Maki},
  journal = {Journal of Oleo Science},
  year = {2026},
  month = nov,
  doi = {10.5650/jos.ess26038},
  url = {https://www.jstage.jst.go.jp/article/jos/75/11/75_jos.ess26038/_article},
}
RIS
TY  - JOUR
TI  - The Emulsifying Properties of Rice-Based Fermented Foods: Contribution of the Insoluble Fraction with Potential Protein Involvement
AU  - Kazuya Kobayashi
AU  - Moemi Anada
AU  - Wataru Noro
AU  - Mayumi Taiyoji
AU  - Yuki Yamagishi
AU  - Tomoyuki Haneda
AU  - Asami Adachi
AU  - Ryuta Harada
AU  - Shinya Maki
PY  - 2026
DA  - 2026/11/01
JO  - Journal of Oleo Science
DO  - 10.5650/jos.ess26038
UR  - https://www.jstage.jst.go.jp/article/jos/75/11/75_jos.ess26038/_article
SN  - 1347-3352
SN  - 1345-8957
ER  -