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内部出版物
在“
Elsevier电子期刊
”中,
命中:
15
条,耗时:0.1459229 秒
1.
Physicochemical properties of maca starch
作者:
Ling Zhang
a
;
Guantian Li
b
;
Sunan Wang
c
;
Weirong Yao
a
;
yaoweirongcn@jiangnan.edu.cn"
class
="auth_
mail
"
title
="E-
mail
the
corresponding
author
;
Fan Zhu
b
;
fzhu
5@
yahoo
.com"
class
="auth_
mail
"
title
="E-
mail
the
corresponding
author
关键词:
Maca (Lepidium meyenii Walpers)
;
Starch
;
Thermal property
;
Pasting
;
Enzymatic susceptibility
刊名:Food Chemistry
出版年:2017
2.
Physicochemical properties of kiwifruit starch
作者:
Dongxing Li
;
Fan Zhu
;
fzhu
5@
yahoo
.com"
class
="auth_
mail
"
title
="E-
mail
the
corresponding
author
关键词:
Golden kiwifruit
;
Starch
;
Physicochemical property
;
Enzyme susceptibility
;
Rheology
刊名:Food Chemistry
出版年:2017
3.
NMR spectroscopy of starch systems
作者:
Fan Zhu
fzhu
5@
yahoo
.com"
class
="auth_
mail
"
title
="E-
mail
the
corresponding
author
关键词:
NMR spectroscopy
;
Starch
;
Structure
;
Property
;
Modification
;
Interaction
刊名:Food Hydrocolloids
出版年:2017
4.
Structures, properties, and applications of lotus starches
作者:
Fan Zhu
fzhu
5@
yahoo
.com"
class
="auth_
mail
"
title
="E-
mail
the
corresponding
author
关键词:
Lotus
;
Rhizome
;
Seed
;
Starch
;
Structure
;
Property
刊名:Food Hydrocolloids
出版年:2017
5.
Physicochemical interactions of maize starch with ferulic acid
作者:
Rusiru Karunaratne
;
Fan Zhu
;
fzhu
5@
yahoo
.com"
class
="auth_
mail
"
title
="E-
mail
the
corresponding
author
关键词:
Ferulic acid
;
Maize starch
;
Rheology
;
Texture
;
Gelatinization
;
Interaction
刊名:Food Chemistry
出版年:2016
6.
Physicochemical properties of quinoa starch
作者:
Guantian Li
a
;
Sunan Wang
b
;
Fan Zhu
a
;
fzhu
5@
yahoo
.com"
class
="auth_
mail
"
title
="E-
mail
the
corresponding
author
关键词:
Quinoa starch
;
Property
;
Gelatinization
;
Pasting
;
Enzyme susceptibility
刊名:Carbohydrate Polymers
出版年:2016
7.
Chemical constituents and health effects of sweet potato
作者:
Sunan Wang
a
;
b
;
Shaoping Nie
c
;
Fan Zhu
b
;
fzhu
5@
yahoo
.com"
class
="auth_
mail
"
title
="E-
mail
the
corresponding
author
关键词:
Sweet potato
;
Chemical composition
;
Functional food
;
Health effect
;
Polyphenol
刊名:Food Research International
出版年:2016
8.
Effect of black tea on antioxidant, textural, and sensory properties of Chinese steamed bread
作者:
Fan Zhu
a
;
fzhu
5@
yahoo
.com"
class
="auth_
mail
"
title
="E-
mail
the
corresponding
author
;
Ratchaneekorn Sakulnak
a
;
Sunan Wang
b
关键词:
Chinese steamed bread
;
Black tea
;
Texture
;
Sensory
;
Rheology
刊名:Food Chemistry
出版年:2016
9.
Chemical composition, health effects, and uses of water caltrop
作者:
Fan Zhu
fzhu
5@
yahoo
.com"
class
="auth_
mail
"
title
="E-
mail
the
corresponding
author
关键词:
Water caltrop
;
Water chestnut
;
Composition
;
Nutrition
;
Processing
;
Application
刊名:Trends in Food Science & Technology
出版年:2016
10.
Impact of γ-irradiation on structure, physicochemical properties, and applications of starch
作者:
Fan Zhu
fzhu
5@
yahoo
.com"
class
="auth_
mail
"
title
="E-
mail
the
corresponding
author
关键词:
γ-Irradiation
;
Starch
;
Property
;
Structure
;
Modification
;
Application
刊名:Food Hydrocolloids
出版年:2016
1
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