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内部出版物
Elsevier电子期刊(5)
ACS电子期刊(1)
在“
Elsevier电子期刊
”中,
命中:
5
条,耗时:0.0349846 秒
在所有数据库中总计命中:
6
条
1.
Protein network formation during pound cake baking: The role of egg yolk and its fractions
作者:
Lomme J. Deleu
a
;
lomme.deleu@kuleuven.be" class="auth_mail" title="E-mail the corresponding author
;
Sara Melis
a
;
sara.melis@kuleuven.be" class="auth_mail" title="E-mail the corresponding author
;
Edith
Wilderjans
a
;
1
;
Ingrid Van Haesendonck
b
;
ivanhaesendonck@puratos.com" class="auth_mail" title="E-mail the corresponding author
;
Kristof Brijs
a
;
kristof.brijs@kuleuven.be" class="auth_mail" title="E-mail the corresponding author
;
Jan A. Delcour
a
;
jan.delcour@kuleuven.be" class="auth_mail" title="E-mail the corresponding author
关键词:
Mixed protein network
;
Egg yolk granule
;
Egg yolk plasma
;
Disintegration
;
Batter liquor
;
Pound cake
刊名:Food Hydrocolloids
出版年:2017
2.
Protein network formation during pound cake making: The role of egg white proteins and wheat flour gliadins
作者:
Lomme J. Deleu
a
;
lomme.deleu@biw.kuleuven.be" class="auth_mail" title="E-mail the corresponding author
;
Edith
Wilderjans
a
;
1
;
Ingrid Van Haesendonck
b
;
ivanhaesendonck@puratos.com" class="auth_mail" title="E-mail the corresponding author
;
Kristof Brijs
a
;
kristof.brijs@biw.kuleuven.be" class="auth_mail" title="E-mail the corresponding author
;
Jan A. Delcour
a
;
jan.delcour@biw.kuleuven.be" class="auth_mail" title="E-mail the corresponding author
关键词:
Mixed protein network
;
Pound cake
;
Ovalbumin
;
Gliadin
刊名:Food Hydrocolloids
出版年:2016
3.
Ingredient functionality in batter type cake making
作者:
Edith
Wilderjans
;
edith
.
wilderjans
@biw.kuleuven.be
;
Annelies Luyts
annelies.luyts@biw.kuleuven.be
;
Kristof Brijs
kristof.brijs@biw.kuleuven.be
;
Jan A. Delcour
jan.delcour@biw.kuleuven.be
刊名:Trends in Food Science and Technology
出版年:2013
4.
The role of gluten in a sugar-snap cookie system: A model approach based on gluten–starch blends
作者:
Bram Pareyt
;
Edith
Wilderjans
;
Hans Goesaert
;
Kristof Brijs
;
Jan A. Delcour
关键词:
Sugar-snap cookie
;
Gluten–
;
starch blends
;
Dough properties
;
Time-lapse
刊名:Journal of Cereal Science
出版年:2008
5.
The role of gluten in a pound cake system: A model approach based on gluten–starch blends
作者:
Edith
Wilderjans
;
Bram Pareyt
;
Hans Goesaert
;
Kristof Brijs
;
Jan A. Delcour
关键词:
Pound cake
;
Cake quality
;
Starch
;
Gluten
;
Batter viscosity
;
Crumb structure
;
Image analysis
刊名:Food Chemistry
出版年:2008
1
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