搜索页_+Dough+rheological+behavior

设为首页

收藏本站

网站地图 | English | 公务邮箱

About the library

Background
History
Leadership
Organization

Readers' Guide

Opening Hours
Collections
Help Via Email

Publications

Electronic Information Resources

外文资源

Elsevier电子期刊(58)

在“Elsevier电子期刊”中，命中：58条，耗时：0.0619704 秒

在所有数据库中总计命中：83条

1.Frozen baguette bread dough I. Rheological behavior during storage

作者：Afshin Rashidi^a ; ^{a.rashidi2009@ut.ac.ir} ; Mehri HadiNezhad^b ; Naser Rajabzadeh^a ; Mohammad-Saied Yarmand^a ; Sarah Nemati^a

关键词：Frozen dough ; Strain hardening index ; Biaxial extensional viscosity ; Lubricated uniaxial compression

刊名：Journal of Cereal Science

出版年：2016

2.Rheological and Thermo-mechanical Characterization of Starch - Protein Mixtures

作者：Livia Patraşcu ; Iuliana Banu ; Ina Vasilean ; Iuliana Aprodu ; ^{iuliana.aprodu@ugal.ro" class="auth_mail" title="E-mail the corresponding author}

关键词：potato starch ; powdered egg ; soy proteins ; gluten ; rheological properties ; Mixolab.

刊名：Agriculture and Agricultural Science Procedia

出版年：2016

3.Effect of a combination of enzymes on the fundamental rheological behavior of bread dough enriched with resistant starch

作者：Luz Altuna^a ; Pablo D. Ribotta^b ; Carmen C. Tadini^a ; ^c ; ^{catadini@usp.br" class="auth_mail" title="E-mail the corresponding author}

关键词：Transglutaminase ; Glucose oxidase ; Xylanase ; Rheology ; Starch gelatinization

刊名：LWT - Food Science and Technology

出版年：2016

4.Influence of high-molecular-weight glutenin subunit composition at Glu-B1 locus on secondary and micro structures of gluten in wheat (Triticum aestivum L.)

作者：Xin Gao ^{bestgaoxin@nwsuaf.edu.cn" class="auth_mail" title="E-mail the corresponding author} ; Tianhong Liu ^{986083616@qq.com" class="auth_mail" title="E-mail the corresponding author} ; Jing Yu ^{574430638@qq.com" class="auth_mail" title="E-mail the corresponding author} ; Liqun Li ^{liliqunbangong@qq.com" class="auth_mail" title="E-mail the corresponding author} ; Yi Feng ^{307741704@qq.com" class="auth_mail" title="E-mail the corresponding author} ; Xuejun Li ; ^{xuejun@nwsuaf.edu.cn" class="auth_mail" title="E-mail the corresponding author}

关键词：Wheat glutenin subunits ; Secondary structure of gluten ; Microstructure ; Dough rheological behavior

刊名：Food Chemistry

出版年：2016

5.Effect of tempering moisture of wheat on grinding energy, middlings and flour size distribution, and gluten and dough mixing properties

作者：Małgorzata Warechowska^a ; ^{gosiaw@uwm.edu.pl" class="auth_mail" title="E-mail the corresponding author} ; Agnieszka Markowska^a ; Jó ; zef Warechowski^b ; Antoni Miś^c ; Agnieszka Nawrocka^c

关键词：Tempering moisture ; Wheat flour milling ; Particle size ; Baking quality

刊名：Journal of Cereal Science

出版年：2016

6.A comprehensive viscosity model for micro magnetic particle dispersed in silicone oil

作者：Im Doo Jung ; Moobum Kim ; Seong Jin Park ; ^{sjpark87@postech.ac.kr" class="auth_mail" title="E-mail the corresponding author}

刊名：Journal of Magnetism and Magnetic Materials

出版年：2016

7.Experimental Analysis of Rheological Behaviour of a Multi-base Energetic Material During Non-continuous Mixing

作者：J. Martinez-Pastor^a ; ^{jm.pastor@upct.es" class="auth_mail" title="E-mail the corresponding author} ; P. Franco^a ; F.J. Ramirez^b ; P.J. Lopez-Garcia^b

关键词：Mixing ; Energetic Materials ; Oscillatory Rheology ; Elastic Modulus ; Viscous Modulus

刊名：Procedia Engineering

出版年：2015

8.The rheological behavior and stability of Mg(OH)₂ aqueous suspensions in the presence of sodium polyacrylate

作者：Kefeng Tong ; Xingfu Song ; Shuying Sun ; Yanxia Xu ; Jianguo Yu

关键词：Mg(OH)2 aqueous suspensions ; Sodium polyacrylate ; Rheological behavior ; Stabilization

刊名：Colloids and Surfaces A: Physicochemical and Engineering Aspects

出版年：2013

9.Continuous monitoring of bread dough fermentation using a 3D vision Structured Light technique

作者：Eugenio Ivorra^b ; Samuel Verdú ; Amat^a ; ^{saveram@upvnet.upv.es" class="auth_mail} ; Antonio J. Sá ; nchez^b ; José ; M. Barat^a ; Raú ; l Grau^a

关键词：Structured Light ; Monitoring ; Fermentation ; Bread ; Behavior

刊名：Journal of Food Engineering

出版年：June, 2014

10.Effects of Saccharomyces cerevisiae on the structural kinetics of wheat dough during fermentation

作者：C. Verheyen ; M. Jekle ; ^{mjekle@wzw.tum.de" class="auth_mail} ; T. Becker

关键词：Dough density ; Rheology ; Oscillatory test ; Micro extensigraph ; Rheofermentometer

刊名：Lebensmittel-Wissenschaft und -Technologie

出版年：September, 2014

按检索点细分(58)

题名(5)

关键词(2)

文摘(51)

按出版年细分(58)

2027年及以后(3)

2016年(6)

2015年(1)

2013年(5)

2012年(13)

2011年(3)

2010年(6)

2009年(7)

2008年(2)

2007年(3)

2006年(1)

2005年(2)

2003年(1)

2002年(1)

2000年及以前(4)