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内部出版物
SpringerLink电子期刊(8)
Elsevier电子期刊(33)
ACS电子期刊(7)
在“
Elsevier电子期刊
”中,
命中:
33
条,耗时:小于0.01 秒
在所有数据库中总计命中:
48
条
1.
Assessment of partial coalescence in whippable oil-in-water food emulsions
作者:
Raul Flaviu Petrut
;
rfpetrut@ulg.ac.be" class="auth_mail" title="E-mail the corresponding author
;
Sabine Danthine
;
Christophe
Blecker
关键词:
Partial coalescence
;
Fat destabilization
;
Ice cream
;
Whipped cream
;
Emulsion
;
Analytical method
刊名:Advances in Colloid and Interface Science
出版年:2016
2.
Comparative study of alkaline extraction process of hemicelluloses from pear pomace
作者:
Holy Nadia Rabetafika
;
Brahim Bchir
;
Christophe
Blecker
;
Michel Paquot
;
Bernard Wathelet
关键词:
Pear pomace
;
Alkaline extraction
;
Hemicelluloses
;
Value-addition
;
Delignification
;
Cellulose
刊名:Biomass and Bioenergy
出版年:February, 2014
3.
Improving halva quality with dietary fibres of sesame seed coats and date pulp, enriched with emulsifier
作者:
Mohamed Elleuch
;
Dorothea Bedigian
;
Bouthaina Maazoun
;
Souhail Besbes
;
Christophe
Blecker
;
Hamadi Attia
关键词:
Date pulp
;
Dietary fibre
;
Emulsifier
;
Halva
;
Sesame seed coats
;
Value-added food
刊名:Food Chemistry
出版年:2014
4.
Impact of purification and fractionation process on the chemical structure and physical properties of locust bean gum
作者:
Gillet Sé
;
bastien
a
;
sebastien.gillet@ulg.ac.be" class="auth_mail
;
Blecker
Christophe
b
;
christophe
.
blecker
@ulg.ac.be" class="auth_mail
;
Aguedo Mario
a
;
mario.aguedo@ulg.ac.be" class="auth_mail
;
Laurent Pascal
a
;
1
;
plaurent@ulg.ac.be" class="auth_mail
;
Pascal.Laurent@ulb.ac.be" class="auth_mail
;
Paquot Michel
a
;
mpaquot@ulg.ac.be" class="auth_mail
;
Richel Aurore
a
;
a.richel@ulg.ac.be" class="auth_mail
关键词:
Locust bean gum
;
Galactomannan
;
Fractionation
;
Purification
;
Structure
;
Properties
刊名:Carbohydrate Polymers
出版年:8 August, 2014
5.
Interactions of lipases with milk fat globule membrane monolayers using a Langmuir film balance
作者:
Sabine Danthine
;
Christophe
Blecker
刊名:International Dairy Journal
出版年:March, 2014
6.
Investigation of the influence of processing parameters on physicochemical properties of puff pastry margarines using surface response methodology
作者:
É
;
milie Lefé
;
bure
;
emilie.lefebure@ulg.ac.be
;
Sé
;
bastien Ronkart
;
Yves Brostaux
;
Franç
;
ois Bé
;
ra
;
Christophe
Blecker
;
Sabine Danthine
关键词:
Puff pastry margarines
;
Processing parameters
;
Experimental design
;
Response-surface methodology
;
Physicochemical properties
刊名:Lebensmittel-Wissenschaft und -Technologie
出版年:2013
7.
Comparison of the physicochemical behavior of model oil-in-water emulsions based on different lauric vegetal fats
作者:
Prudent Placide Anihouvi
;
Sabine Danthine
;
Yves Kegelaers
;
Anne Dombree
;
Christophe
Blecker
关键词:
Lauric vegetal fats
;
Oil-in-water emulsion
;
Droplet size
;
Flow behavior
;
Emulsion stability
刊名:Food Research International
出版年:2013
8.
Use of lipases for the kinetic resolution of lactic acid esters in heptane or in a solvent free system
作者:
Ga毛tan Richard
;
Katherine Nott
;
Fran莽ois Nicks
;
Michel Paquot
;
Christophe
Blecker
;
Marie-Laure Fauconnier
关键词:
Candida antarctica lipase B
;
Enantioselective acylation
;
Enzyme catalysis
;
Lactate esters
;
Secondary alcohols
刊名:Journal of Molecular Catalysis B: Enzymatic
出版年:15 December, 2013
9.
Monocatenary, branched, double-headed, and bolaform surface active carbohydrate esters via photochemical thiol-ene/-yne reactions
作者:
C¨¦dric Boy¨¨re
;
Guy Broze
;
Christophe
Blecker
;
Christine J¨¦r?me
;
Antoine Debuigne
关键词:
Glycosurfactants
;
Photochemistry
;
Click chemistry
;
Thiol-ene/-yne
;
Bolaform
刊名:Carbohydrate Research
出版年:2013
10.
Effect of heat treatment of rennet skim milk induced coagulation on the rheological properties and molecular structure determined by synchronous fluorescence spectroscopy and turbiscan
作者:
Christophe
Blecker
;
Jean-Michel Habib-Jiwan
;
Romdhane Karoui
关键词:
Milk
;
Rennet coagulation
;
Heat treatment
;
Rheology
;
Fluorescence
;
Turbiscan
;
Chemometric
刊名:Food Chemistry
出版年:2012
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