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Elsevier电子期刊(3)
在“
Elsevier电子期刊
”中,
命中:
3
条,耗时:0.0259876 秒
在所有数据库中总计命中:
3
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
;
i
vanhaesendonck
@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
;
i
vanhaesendonck
@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.
Xylanase-mediated in situ production of arabinoxylan oligosaccharides with prebiotic potential in whole meal breads and breads enriched with arabinoxylan rich materials
作者:
Bram
;
Damen
a
;
Annick
;
Pollet
a
;
Emmie
;
Dornez
a
;
Willem F.
;
Broekaert
a
;
;
b
;
Ingrid
Van
;
Haesendonck
c
;
Isabel
;
Trogh
c
;
Filip
;
Arnaut
c
;
Jan A.
;
Delcour
a
;
Christophe M.
;
Courtin
a
;
;
christophe.courtin@biw.kuleuven.be
关键词:
AXOS
;
Bread making
;
Xylanase
;
Arabinoxylan
;
Whole meal
;
Dietary fibre
;
Prebiotic
刊名:Food Chemistry
出版年:2012
1
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