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Wiley电子期刊(5)
NATURE电子期刊(2)
ACS电子期刊(59)
SpringerLink电子期刊(43)
Elsevier电子期刊(230)
在“
Elsevier电子期刊
”中,
命中:
230
条,耗时:0.0480112 秒
在所有数据库中总计命中:
339
条
1.
Comparative study of the microencapsulation by
complex
coacervation
of nisin in combination with an avocado antioxidant extract
作者:
Mariel Calderó
;
n-Oliver
a
;
Ruth Pedroza-Islas
b
;
Hé
;
ctor B. Escalona-Buendí
;
a
a
;
José
;
Pedraza-Chaverri
c
;
Edith Ponce-Alquicira
a
;
pae@xanum.uam.mx" class="auth_mail" title="E-mail the corresponding author
关键词:
Complex
coacervation
;
Avocado peel
;
Nisin
;
Drying methods
;
Collagen-polysaccharide
刊名:Food Hydrocolloids
出版年:2017
2.
Microencapsulation of palm oil by
complex
coacervation
for application in food systems
作者:
Josiane K. Rutz
a
;
josianekr@gmail.com" class="auth_mail" title="E-mail the corresponding author
;
Caroline D. Borges
b
;
Rui C. Zambiazi
b
;
Michele M. Crizel-Cardozo
a
;
Luiza S. Kuck
c
;
Caciano P.Z. Noreñ
;
a
c
关键词:
Carotenoids
;
Chitosan
;
Xanthan
;
Pectin
;
Atomization
;
Lyophilization
;
Release profile
刊名:Food Chemistry
出版年:2017
3.
Two-step
complex
behavior between Bowman-Birk protease inhibitor and ι-carrageenan: Effect of protein concentration, ionic strength and temperature
作者:
Xingfei Li
;
Yufei Hua
;
yfhua@jiangnan.edu.cn" class="auth_mail" title="E-mail the corresponding author
;
Yeming Chen
;
Xiangzhen Kong
;
Caimeng Zhang
关键词:
Complex
coacervation
;
Bowman&ndash
;
Birk protease inhibitor
;
ι-Carrageenan
;
Hydrophobic interactions
;
Isothermal titration calorimetry
刊名:Food Hydrocolloids
出版年:2017
4.
Complex
coacervation
of soy protein with chitosan: Constructing antioxidant microcapsule for algal oil delivery
作者:
Yang Yuan
a
;
Zhi-Yan Kong
a
;
Ying-En Sun
b
;
Qing-Zhu Zeng
a
;
Xiao-Quan Yang
b
;
c
;
fexqyang@163.com" class="auth_mail" title="E-mail the corresponding author
;
fexqyang@scut.edu.cn" class="auth_mail" title="E-mail the corresponding author
关键词:
Soy protein isolate
;
Chitosan
;
Coacervate
;
Microcapsule
;
Algal oil
刊名:LWT - Food Science and Technology
出版年:2017
5.
Effects of tripolyphosphate on cellular uptake and RNA interference efficiency of chitosan-based nanoparticles in Raw 264.7 macrophages
作者:
Bo Xiao
a
;
b
;
bxiao@gsu.edu
;
Panpan Ma
a
;
Lijun Ma
a
;
Qiubing Chen
a
;
Xiaoying Si
a
;
Lewins Walter
b
;
Didier Merlin
b
;
c
关键词:
Chitosan
;
N-(2-hydroxy)propyl-3-trimethyl ammonium chitosan chloride
;
Tripolyphosphate
;
Nanoparticle
;
RNA interference
;
Macrophage
刊名:Journal of Colloid and Interface Science
出版年:2017
6.
Engineered chitosan-xanthan gum biopolymers effectively adhere to cells and readily release incorporated antiseptic molecules in a sustained manner
作者:
Jieun Kim
;
Jangsun Hwang
;
Youngmin Seo
;
Yeonho Jo
;
Jaewoo Son
;
Jonghoon Choi
;
nanomed@cau.ac.kr
关键词:
CHX
;
chlorhexidine
刊名:Journal of Industrial and Engineering Chemistry
出版年:2017
7.
Microencapsulation of Lippia turbinata essential oil and its impact on peanut seed quality preservation
作者:
Natalia S. Girardi
a
;
b
;
Daiana Garcí
;
a
a
;
b
;
Marí
;
a A. Passone
a
;
b
;
apassone@exa.unrc.edu.ar
;
Andrea Nesci
a
;
b
;
Miriam Etcheverry
a
;
b
关键词:
Poleo essential oil
;
Peanut
;
Microencapsulation
;
Fungal pathogens
;
Seed germination
刊名:International Biodeterioration & Biodegradation
出版年:2017
8.
Development of a potential probiotic lozenge containing Enterococcus faecium CRL 183
作者:
Juliana Jabur Polete Witzler
a
;
jujabur@yahoo.com.br
;
Roseli Aparecida Pinto
a
;
Graciela Font de Valdez
b
;
Ana Dó
;
ris de Castro
c
;
Daniela Cardoso Umbelino Cavallini
a
关键词:
Enterococcus faecium
;
Sensorial analysis
;
Viability
;
Probiotic
;
Streptococcus mutans
刊名:LWT - Food Science and Technology
出版年:2017
9.
Encapsulation of an astaxanthin-containing lipid extract from shrimp waste by
complex
coacervation
using a novel gelatin-cashew gum
complex
作者:
J. Gomez-Estaca
a
;
b
;
joaquin.gomez@csic.es" class="auth_mail" title="E-mail the corresponding author
;
T.A. Comunian
a
;
P. Montero
b
;
R. Ferro-Furtado
c
;
C.S. Favaro-Trindade
a
关键词:
Astaxanthin
;
Complex
coacervation
;
Cashew gum
;
Gelatin
;
Natural food coloring
刊名:Food Hydrocolloids
出版年:2016
10.
Complex
coacervation
for the development of composite edible films based on LM pectin and sodium caseinate
作者:
Noushin Eghbal
a
;
Mohammad Saeid Yarmand
a
;
Mohammad Mousavi
a
;
Pascal Degraeve
b
;
Nadia Oulahal
b
;
Adem Gharsallaoui
b
;
adem.gharsallaoui@univ-lyon1.fr" class="auth_mail" title="E-mail the corresponding author
关键词:
Composite films
;
LM pectin
;
Sodium caseinate
;
Complex
coacervation
刊名:Carbohydrate Polymers
出版年:2016
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