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Wiley电子期刊(1)
SpringerLink电子期刊(38)
Elsevier电子期刊(67)
在“
Elsevier电子期刊
”中,
命中:
67
条,耗时:0.0209888 秒
在所有数据库中总计命中:
106
条
1.
Influence of high-molecular-weight glutenin subunit composition at Glu-A1 and Glu-D1 loci on secondary and micro structures of gluten in wheat (Triticum aestivum L.)
作者:
Xuejun Li
xuejun@nwsuaf.edu.cn" class="auth_mail" title="E-mail the corresponding author
;
Tianhong Liu
liutianhong@nwsuaf.edu.cn" class="auth_mail" title="E-mail the corresponding author
;
Lijun Song
1639524496@qq.com" class="auth_mail" title="E-mail the corresponding author
;
Heng Zhang
1251844437@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
;
Xin Gao
;
bestgaoxin@nwsuaf.edu.cn" class="auth_mail" title="E-mail the corresponding author
关键词:
Wheat glutenin subunits
;
Glu-A1 and Glu-D1
;
Secondary structure of gluten
;
Micro structure
;
Dough
rheological
behaviour
刊名:Food Chemistry
出版年:2016
2.
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
3.
Impact of viscous dietary fibres on the viscoelastic
behaviour
of gluten-free formulated rice
dough
s: A fundamental and empirical
rheological
approach
作者:
Felicidad Ronda
a
;
Sandra Pé
;
rez-Quirce
a
;
Alessandro Angioloni
b
;
Concha Collar
b
;
ccollar@iata.csic.es
关键词:
Gluten-free
;
Hydroxypropylmethylcellulose
;
¦Â-Glucan
;
Dough
rheology
刊名:Food Hydrocolloids
出版年:2013
4.
Influence of starch sodium octenyl succinate on
rheological
behaviour
?of wheat flour
dough
systems
作者:
Tamara Dap?evi? Hadna?ev
a
;
tamara.dapcevic@fins.uns.ac.rs
;
Ivana Paji?-Lijakovi?
b
;
iva@tmf.bg.ac.rs
;
Miroslav Hadna?ev
a
;
miroslav.hadnadjev@fins.uns.ac.rs
;
Jasna Mastilovi?
a
;
jasna.mastilovic@fins.uns.ac.rs
;
Aleksandra Torbica
a
;
aleksandra.torbica@fins.uns.ac.rs
;
Branko Bugarski
b
;
branko@tmf.bg.ac.rs
关键词:
Rheology
;
Mathematical modeling
;
Microstructure
;
Starch sodium octenyl succinate (OSA starch)
;
Wheat flour
dough
刊名:Food Hydrocolloids
出版年:2013
5.
Fine particle size chestnut flour
dough
s rheology: Influence of additives
作者:
R. Moreira
;
F. Chenlo
;
M.D. Torres
;
B. Rama
关键词:
Chia flour
;
Gluten-free
;
Guar gum
;
HPMC
;
Hydrocolloids
刊名:Journal of Food Engineering
出版年:2014
6.
Influence of the chestnuts drying temperature on the
rheological
properties of their
dough
s
作者:
Ramó
;
n Moreira
;
ramon.moreira@usc.es
;
Francisco Chenlo
;
Marí
;
a D. Torres
;
Beatriz Rama
关键词:
Air drying
;
Creep-recovery
;
Gelatinisation starch
;
Mixolab®
;
Viscoelasticity
刊名:Food and Bioproducts Processing
出版年:2013
7.
Comparing compression and biaxial tests for bread
dough
作者:
Fuzhong Qi
;
Shao-Cong Dai
;
Surjani Uthayakumaran
;
Roger I. Tanner
关键词:
Dough
rheology
;
Pre-test deformation
;
Elongation
;
Compression
;
Biaxial stretching
;
Damage function
刊名:Journal of Non-Newtonian Fluid Mechanics
出版年:2013
8.
Effect of chia (Sativa hispanica L.) and hydrocolloids on the rheology of gluten-free
dough
s based on chestnut flour
作者:
R. Moreira
;
F. Chenlo
;
M.D. Torres
关键词:
Tragacanth gum
;
Guar gum
;
Hydroxypropyl methyl cellulose
;
Viscoelasticity
刊名:Lebensmittel-Wissenschaft und -Technologie
出版年:2013
9.
Linear viscoelasticity characterization of egg albumen/glycerol blends with applications in material moulding processes
作者:
Luc铆a Fern谩ndez-Espada
;
Carlos Bengoechea
;
Felipe Cordob茅s
;
Antonio Guerrero
关键词:
Egg albumen protein
;
Glycerol
;
Rheology
;
Dough
刊名:Food and Bioproducts Processing
出版年:October, 2013
10.
Design of ceramic paste formulations for co-extrusion
作者:
Jonathan Powell
;
Suttichai Assabumrungrat
;
Stuart Blackburn
关键词:
Co-extrusion
;
Paste
;
Slip flow
刊名:Powder Technology
出版年:2013
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