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Wiley电子期刊(3)
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ACS电子期刊(14)
SpringerLink电子期刊(6)
Elsevier电子期刊(76)
在“
Elsevier电子期刊
”中,
命中:
76
条,耗时:0.0549735 秒
在所有数据库中总计命中:
102
条
1.
Synthesis and characterization of acetylated
amylose
and development of
inclusion
complex
es with rifampicin
作者:
Andresa C. Ribeiro
a
;
Â
;
ngelo Rocha
b
;
Rosane M.D. Soares
c
;
Luí
;
s P. Fonseca
b
;
Ná
;
dya P. da Silveira
;
Dr.
a
;
nadya@iq.ufrgs.br
;
silveira.nadya@gmail.com
(Professor)
关键词:
Amylose
;
Acetylation
;
Rifampicin
;
Inclusion
complex
es
;
Drug delivery system
刊名:Carbohydrate Polymers
出版年:2017
2.
Effect of spray drying on the properties of
amylose
-hexadecylammonium chloride
inclusion
complex
es
作者:
William T. Hay
a
;
Robert W. Behle
b
;
George F. Fanta
a
;
Frederick C. Felker
c
;
Steven C. Peterson
a
;
Gordon W. Selling
a
;
gordon.selling@ars.usda.gov
关键词:
Amylose
complex
;
Spray drying
;
Starch rheology
;
Complex
ation
;
Starch
;
Lipid
刊名:Carbohydrate Polymers
出版年:2017
3.
Structural and release properties of
amylose
inclusion
complex
es with ibuprofen
作者:
Liming Zhang
a
;
zhanglmd@126.com" class="auth_mail" title="E-mail the corresponding author
;
Huijie Cheng
a
;
Chaoyun Zheng
b
;
Feng Dong
b
;
Shuli Man
b
;
Yujie Dai
a
;
Peng Yu
a
关键词:
Amylose
;
Controlled release
;
Ibuprofen
;
Inclusion
complex
;
V-
amylose
complex
es
刊名:Journal of Drug Delivery Science and Technology
出版年:2016
4.
Formation of
inclusion
complex
es between high
amylose
starch and octadecyl ferulate via steam jet cooking
作者:
James A. Kenar
a
;
Jim.Kenar@ars.usda.gov" class="auth_mail" title="E-mail the corresponding author
;
David L. Compton
b
;
Jeanette A. Little
a
;
Steve C. Peterson
c
关键词:
Ferulic acid
;
Lipophilization
;
Octadecyl ferulate
;
Amylose
inclusion
complex
;
Steam jet cooking
;
High
amylose
starch
刊名:Carbohydrate Polymers
出版年:2016
5.
Synthesis and characterization of
amylose
-zinc
inclusion
complex
es
作者:
Zhigang Luo
a
;
Jinfeng Zou
a
;
Haiming Chen
a
;
b
;
hmchen168@126.com" class="auth_mail" title="E-mail the corresponding author
;
Weiwei Cheng
a
;
Xiong Fu
a
;
Zhigang Xiao
c
;
synu_xzg66@126.com" class="auth_mail" title="E-mail the corresponding author
关键词:
Amylose
;
Inclusion
complex
;
Potato starch
;
Pullulanase
;
Zinc
刊名:Carbohydrate Polymers
出版年:2016
6.
Morphological characteristics, oxidative stability and enzymic hydrolysis of
amylose
-fatty acid
complex
es
作者:
Anna Marinopoulou
a
;
b
;
Efthimios Papastergiadis
a
;
Stylianos N. Raphaelides
a
;
rafael@food.teithe.gr" class="auth_mail" title="E-mail the corresponding author
;
Michael G. Kontominas
b
;
c
关键词:
Amylose
;
Fatty acids
;
V-
amylose
inclusion
complex
es
;
Morphology
;
Oxidative stability
;
Enzymic hydrolysis
刊名:Carbohydrate Polymers
出版年:2016
7.
Amylose
-fatty acid
inclusion
complex
es as examined by interfacial tension measurements
作者:
Anna Marinopoulou
;
Eleni P. Kalogianni
;
Stylianos N. Raphaelides
elekalo@food.theithe.gr" class="auth_mail" title="E-mail the corresponding author
关键词:
Amylose
&ndash
;
fatty acid
complex
es
;
Capric acid
;
Myristic acid
;
Oleic acid
;
Alkaline pH
;
Interfacial tension
刊名:Colloids and Surfaces B: Biointerfaces
出版年:2016
8.
Structural characterization of
complex
es prepared with glycerol monoestearate and maize starches with different
amylose
contents
作者:
M.C. Garcia
a
;
marinacosta16@gmail.com" class="auth_mail" title="E-mail the corresponding author
;
M.A. Pereira-da-Silva
b
;
c
;
maps@ifsc.usp.br" class="auth_mail" title="E-mail the corresponding author
;
S. Taboga
a
;
taboga@ibilce.unesp.br" class="auth_mail" title="E-mail the corresponding author
;
C.M.L. Franco
a
;
1
;
celia@ibilce.unesp.br" class="auth_mail" title="E-mail the corresponding author
关键词:
Inclusion
complex
;
Emulsifier
;
V-
amylose
;
Amylopectin
;
Microscopy
刊名:Carbohydrate Polymers
出版年:2016
9.
Inclusion
complex
ation of flavour compounds by dispersed high-
amylose
maize starch (HAMS) in an aqueous model system
作者:
Lihe Yeo
;
Donald B. Thompson
;
Devin G. Peterson
;
dgp@umn.edu" class="auth_mail" title="E-mail the corresponding author
关键词:
Flavour retention
;
High-
amylose
maize starch
;
X-ray diffraction
;
Inclusion
complex
;
Flavour fade
刊名:Food Chemistry
出版年:2016
10.
Effect of oxidation level on the
inclusion
capacity and solution stability of oxidized
amylose
in aqueous solution
作者:
Ying Zhou
a
;
Xinying Li
b
;
Yongbo Lv
a
;
Yifeng Shi
a
;
Yu Zeng
a
;
Defu Li
a
;
lidefu@scu.edu.cn" class="auth_mail" title="E-mail the corresponding author
;
Changdao Mu
a
;
cdmu@scu.edu.cn" class="auth_mail" title="E-mail the corresponding author
关键词:
Oxidized
amylose
;
Hydrogen peroxide
;
Inclusion
complex
;
Inclusion
capacity
;
Solution stability
刊名:Carbohydrate Polymers
出版年:2016
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