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内部出版物
CNKI学位论文(16)
知网期刊论文(30)
在“
Elsevier电子期刊
”中,
命中:
12
条,耗时:小于0.01 秒
在所有数据库中总计命中:
46
条
1.
The effect of pectin and other constituents on the antioxidant activity of tea
作者:
Georgia Soultani
;
Vasiliki
Evageliou
;
Antonios E. Koutelidakis
;
Maria Kapsokefalou
;
Michael Komaitis
关键词:
Tea infusions
;
Herbal infusions
;
Pectin
;
Folin-Ciocalteu
;
FRAP
刊名:Food Hydrocolloids
出版年:March, 2014
2.
The influence of different stabilizers and salt addition on the stability of model emulsions containing olive or sesame oil
作者:
S. Protonotariou
;
V.
Evageliou
;
S. Yanniotis
;
I. Mandala
;
imandala@aua.gr
关键词:
O/W emulsion
;
Stability
;
Rheology
;
Whey protein
;
Hydrocolloids
;
Resistant starch
刊名:Journal of Food Engineering
出版年:2013
3.
Effect of inulin on texture and clarity of gellan gels
作者:
Vasiliki
Evageliou
;
Georgia Tseliou
;
Ioanna M
;
ala
;
Michael Komaitis
关键词:
Gellan gel
;
Inulin
;
Stress
;
Strain
;
Young’
;
s modulus
;
Clarity
刊名:Journal of Food Engineering
出版年:2010
4.
Compression of gellan gels. Part II: Effect of sugars
作者:
Vasiliki
Evageliou
;
Maria Mazioti
;
Ioanna M
;
ala
;
Michael Komaitis
关键词:
Gellan
;
Gel
;
Sugars
;
Stress at failure
;
Strain at failure
;
Young's modulus
刊名:Food Hydrocolloids
出版年:2010
5.
Retention of trans-anethole by gelatine and starch matrices
作者:
Triada Zafeiropoulou
;
Vasiliki
Evageliou
;
Chryssavgi Gardeli
;
Stavrianos Yanniotis
;
Michael Komaitis
关键词:
Gelatine
;
Starch
;
trans
-Anethole
;
Aroma retention
;
Headspace
;
Partition coefficient
;
Freeze drying
刊名:Food Chemistry
出版年:2010
6.
Solution viscosity and structural modification of pumpkin biopectin
作者:
Evageliou
;
Vasiliki
;
Ptitchkina
;
Nataliya M.
;
Morris
;
Edwin R.
刊名:Food Hydrocolloids
出版年:2005
7.
Effect of oxidised starch on high methoxy pectin–sucrose gels formed by rapid quenching
作者:
Evageliou
;
V.
;
Richardson
;
R.K.
;
Morris
;
E.R.
关键词:
Pectin&ndash
;
sucrose gels
;
Structuring food products
;
Biopolymer co-gels
刊名:Carbohydrate Polymers
出版年:2000
8.
Co-gelation of high methoxy pectin with oxidised starch or potato maltodextrin
作者:
Evageliou
;
V.
;
Richardson
;
R.K.
;
Morris
;
E.R.
关键词:
Co-gelation
;
Oxidised starch
;
High-methoxy pectin
;
Potato maltodextrin
刊名:Carbohydrate Polymers
出版年:2000
9.
Effect of sucrose, glucose and fructose on gelation of oxidised starch
作者:
Evageliou
;
V.
;
Richardson
;
R.K.
;
Morris
;
E.R.
关键词:
Gelation
;
Oxidised starch
;
Conformational ordering
;
Polysaccharide aggregation
刊名:Carbohydrate Polymers
出版年:2000
10.
Effect of pH, sugar type and thermal annealing on high-methoxy pectin gels
作者:
Evageliou
;
V.
;
Richardson
;
R.K.
;
Morris
;
E.R.
关键词:
High-methoxy pectin gels
;
Glucose
;
Fructose
;
Rheological properties
刊名:Carbohydrate Polymers
出版年:2000
1
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2000年(4)
2000年及以前(2)
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