{"created":"2023-06-19T11:39:13.075127+00:00","id":7182,"links":{},"metadata":{"_buckets":{"deposit":"226a8dd4-3759-4ccb-9932-e3b2d5e19f92"},"_deposit":{"created_by":15,"id":"7182","owners":[15],"pid":{"revision_id":0,"type":"depid","value":"7182"},"status":"published"},"_oai":{"id":"oai:mie-u.repo.nii.ac.jp:00007182","sets":["143:584:585"]},"author_link":[],"item_10001_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2009-11-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"11","bibliographicPageEnd":"599","bibliographicPageStart":"591","bibliographicVolumeNumber":"56","bibliographic_titles":[{"bibliographic_title":"日本食品科学工学会誌 : Nippon shokuhin kagaku kogaku kaishi = Journal of the Japanese Society for Food Science and Technology"}]}]},"item_10001_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_10001_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"A sample with a high concentration of agaropectin was refined by the dimethyl sulfoxide method. Gelation properties of the refined agaropectin and agar were then examined by differential scanning calorimetry and dynamic viscoelasticity measurements. Although the refined agaropectin alone could not form a gel, it did not impede the gelation of agar but rather promoted the network formation of agarose gels. These results suggested that agaropectin contributes to the formation of agar gels not only through the gathering or cohering of agarose, but also through helping in the formation of the three-dimensional network of agarose.","subitem_description_type":"Abstract"}]},"item_10001_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"日本食品科学工学会"}]},"item_10001_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN10467499","subitem_source_identifier_type":"NCID"}]},"item_10001_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1341-027X","subitem_source_identifier_type":"PISSN"}]},"item_10001_text_25":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_text_value":"Thermal and rheological properties of agaropectin aqueous solutions"}]},"item_10001_text_70":{"attribute_name":"資源タイプ（三重大）","attribute_value_mlt":[{"subitem_text_value":"Journal Article / 学術雑誌論文"}]},"item_10001_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_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"高橋, 亮","creatorNameLang":"ja"},{"creatorName":"Takahashi, Rheo","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"平島, 円","creatorNameLang":"ja"},{"creatorName":"Hirashima, Madoka","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"谷田, 陽子","creatorNameLang":"ja"},{"creatorName":"Tanida, Yoko","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"西成, 勝好","creatorNameLang":"ja"},{"creatorName":"Nishinari,Katsuyoshi","creatorNameLang":"en"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-02-18"}],"displaytype":"detail","filename":"20A13300.pdf","filesize":[{"value":"1.2 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"20A13300.pdf","url":"https://mie-u.repo.nii.ac.jp/record/7182/files/20A13300.pdf"},"version_id":"70c9ae1a-9d62-45b7-8393-6c5ac1777250"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"agaropectin","subitem_subject_scheme":"Other"},{"subitem_subject":"agarose","subitem_subject_scheme":"Other"},{"subitem_subject":"agar","subitem_subject_scheme":"Other"},{"subitem_subject":"gelation","subitem_subject_scheme":"Other"},{"subitem_subject":"アガロペクチン","subitem_subject_scheme":"Other"},{"subitem_subject":"アガロース","subitem_subject_scheme":"Other"},{"subitem_subject":"寒天","subitem_subject_scheme":"Other"},{"subitem_subject":"ゲル化","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":"アガロペクチン水溶液の熱的・レオロジー的特性","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"アガロペクチン水溶液の熱的・レオロジー的特性","subitem_title_language":"ja"}]},"item_type_id":"10001","owner":"15","path":["585"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2010-06-24"},"publish_date":"2010-06-24","publish_status":"0","recid":"7182","relation_version_is_last":true,"title":["アガロペクチン水溶液の熱的・レオロジー的特性"],"weko_creator_id":"15","weko_shared_id":-1},"updated":"2023-09-22T00:47:55.783161+00:00"}