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内部出版物
SpringerLink电子期刊(3)
Elsevier电子期刊(4)
在“
Elsevier电子期刊
”中,
命中:
4
条,耗时:小于0.01 秒
在所有数据库中总计命中:
7
条
1.
Lipid droplets coated with milk fat globule membrane fragments: Microstructure and functional properties as a function of pH
作者:
Christelle Lopez
;
Christelle.Lopez@inra.fr
;
Chantal
Cauty
;
Florence Rousseau
;
Marielle Blot
;
Antiné
;
a Margolis
;
Marie-Hé
;
lè
;
ne Famelart
关键词:
Milk polar lipid
;
Sphingomyelin
;
Milk fat globule membrane
;
Emulsion
刊名:Food Research International
出版年:2017
2.
The lipid content and microstructure of industrial whole buttermilk and butter serum affect the efficiency of skimming
作者:
Sophie Lambert
;
Nadine Leconte
;
Marielle Blot
;
Florence Rousseau
;
Benoit Robert
;
Bé
;
né
;
dicte Camier
;
Jean-Yves Gassi
;
Chantal
Cauty
;
Christelle Lopez
;
Geneviè
;
ve Gé
;
san-Guiziou
;
genevieve.gesan-guiziou@rennes.inra.fr" class="auth_mail" title="E-mail the corresponding author
关键词:
AMF
;
anhydrous milk fat
;
CLSM
;
confocal laser scanning microscopy
;
DM
;
dry matter
;
HPLC
;
high-performance liquid chromatography
;
MFGM
;
milk fat globule membrane
;
PC
;
phosphatidylcholine
;
PE
;
phosphatidylethanolamine
;
PI
;
phosphatidylinositol
;
PS
;
phosphatidylserine
;
TAG
;
triacylglycerol
;
TEM
;
transmission electron microscopy
;
SM
;
sphingomyelin
刊名:Food Research International
出版年:2016
3.
Model mixtures evidence the respective roles of whey protein particles and casein micelles during acid gelation
作者:
Robi Andoyo
;
Fanny Guyomarc'h
;
Chantal
Cauty
;
Marie-H茅l猫ne Famelart
关键词:
Whey proteins
;
Casein micelles
;
Acid gel
;
Rheology
;
Microstructure
刊名:Food Hydrocolloids
出版年:June, 2014
4.
Heating and glycation of 尾-lactoglobulin and 尾-casein: Aggregation and in vitro digestion
作者:
Michele S. Pinto
;
Jo毛lle L茅onil
;
Gw茅na毛le Henry
;
Chantal
Cauty
;
Ant么nio F. Carvalho
;
Sa茂d Bouhallab
关键词:
Heat treatment
;
尾-Lactoglobulin
;
尾-Casein
;
Glycation
;
Aggregation
;
In vitro digestion
刊名:Food Research International
出版年:January, 2014
1
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2027年及以后(2)
2017年(1)
2016年(1)
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