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SpringerLink电子期刊(15)
Elsevier电子期刊(305)
ACS电子期刊(2)
在“
Elsevier电子期刊
”中,
命中:
305
条,耗时:0.0179924 秒
在所有数据库中总计命中:
322
条
1.
Preparation of water-in-oil-in-water
emulsion
s by low frequency ultrasound using skim
milk
and sunflower oil
作者:
Thomas S.H. Leong
a
;
b
;
c
;
Meifang Zhou
b
;
Nivanyah Kukan
c
;
Muthupandian Ashokkumar
a
;
b
;
Gregory J.O. Martin
a
;
c
;
gjmartin@unimelb.edu.au" class="auth_mail" title="E-mail the corresponding author
关键词:
Double
emulsion
;
Ultrasound
;
Skim
milk
刊名:Food Hydrocolloids
出版年:2017
2.
A
milk
fat globule membrane-inspired approach for encapsulation of
emulsion
oil droplets
作者:
Yoav D. Livney
a
;
c
;
livney@technion.ac.il
;
Emmanuelle Ruimy
b
;
c
;
Aiqian M. Ye
c
;
Xiangqian Zhu
c
;
Harjinder Singh
c
;
H.Singh@massey.ac.nz
关键词:
Milk
fat globule membrane (MFGM)
;
Lactoferrin
;
Milk
phospholipids
;
Oil microencapsulation
;
Nanocoating
;
Lamellar phospholipid structures
刊名:Food Hydrocolloids
出版年:2017
3.
Lipid droplets coated with
milk
fat globule membrane fragments: Microstructure and functional properties as a function of pH
作者:
Christelle Lopez
;
Christelle.Lopez@inra.fr
;
Chantal Cauty
;
Florence Rousseau
;
Marielle Blot
;
Antiné
;
a Margolis
;
Marie-Hé
;
lè
;
ne Famelart
关键词:
Milk
polar lipid
;
Sphingomyelin
;
Milk
fat globule membrane
;
Emulsion
刊名:Food Research International
出版年:2017
4.
Quality preservation of deliberately contaminated
milk
using thyme free and nanoemulsified essential oils
作者:
Mariem Ben Jemaa
a
;
b
;
Hanen Falleh
a
;
Hanenfalleh@gmail.com" class="auth_mail" title="E-mail the corresponding author
;
Marcos A. Neves
b
;
Hiroko Isoda
b
;
Mitsutoshi Nakajima
b
;
Riadh Ksouri
a
关键词:
CM
;
contaminated
milk
;
CMNE
;
contaminated
milk
supplemented with 2
;
mg/ml nano
emulsion
;
CMEO
;
contaminated
milk
supplemented with 2
;
mg/ml of essential oil
;
DPPH
;
1
;
1-diphenyl-2-picrylhydrazyl
;
L.R.I.
;
Linear Retention Index
;
NE
;
nano-
emulsion
;
EO
;
essential oil
;
IC
;
inhibitory capacity
;
LA
;
lactic acid
;
PV
;
peroxide value
;
SDS
;
sodium dodecyl sulfate
;
UHT
;
ultra high temperature
;
TVC
;
Total Viable Count
刊名:Food Chemistry
出版年:2017
5.
Physicochemical and sensory characteristics of a UHT
milk
-
based
product enriched with conjugated linoleic acid emulsified by Ultra-High Pressure Homogenization
作者:
C. Fernandez-Avila
;
C. Gutierrez-Merida
;
A.J. Trujillo
;
toni.trujillo@uab.es
关键词:
UHT
;
Milk
-
based
product
;
Conjugated linoleic acid
;
Ultra-High Pressure Homogenization
;
Functional food
刊名:Innovative Food Science & Emerging Technologies
出版年:2017
6.
Gradual disaggregation of the casein micelle improves its emulsifying capacity and decreases the stability of dairy
emulsion
s
作者:
Fanny Lazzaro
a
;
b
;
Arnaud Saint-Jalmes
c
;
Fré
;
dé
;
ric Violleau
d
;
Christelle Lopez
a
;
Mireille Gaucher-Delmas
e
;
Marie-Noë
;
lle Madec
a
;
Eric Beaucher
a
;
Fré
;
dé
;
ric Gaucheron
a
;
frederic.gaucheron@rennes.inra.fr" class="auth_mail" title="E-mail the corresponding author
关键词:
Milk
;
Citrate
;
Mineral
;
Calcium phosphate
;
Functionality
;
Casein aggregate
刊名:Food Hydrocolloids
出版年:2017
7.
Impact of different
milk
fat globule membrane preparations on protein composition, xanthine oxidase activity, and redox potential
作者:
Zahra Haddadian
a
;
d
;
Graham T. Eyres
a
;
Alan Carne
b
;
David W. Everett
c
;
d
;
Phil Bremer
a
;
phil.bremer@otago.ac.nz" class="auth_mail" title="E-mail the corresponding author
刊名:International Dairy Journal
出版年:2017
8.
Effects of incorporation of camel
milk
casein hydrolysate on quality, oxidative and microbial stability of goat meat
emulsion
during refrigerated (4 ± 1 °C) storage
作者:
Devendra Kumar
b
;
drdev24@gmail.com
;
Manish Kumar Chatli
a
;
Raghvendar Singh
b
;
Nitin Mehta
a
;
Pavan Kumar
a
关键词:
Camel
milk
casein
;
Physico-chemical properties
;
Meat
emulsion
;
Antioxidant activity and antimicrobial activity
;
Microbial challenge test
刊名:Small Ruminant Research
出版年:2016
9.
Physicochemical properties of β-carotene bilayer
emulsion
s coated by
milk
proteins and chitosan-EGCG conjugates
作者:
Zihao Wei
;
Yanxiang Gao
;
gyxcau@126.com" class="auth_mail" title="E-mail the corresponding author
关键词:
Chitosan
;
(&ndash
;
)-Epigallocatechin-3-gallate
;
Conjugate
;
Milk
proteins
;
Layer-by-layer
emulsion
;
Physicochemical properties
刊名:Food Hydrocolloids
出版年:2016
10.
Effects of soy-to-
milk
protein ratio and sucrose fatty acid ester addition on the stability of ice cream
emulsion
s
作者:
Jinju Cheng
;
Jie Cui
;
cuijie2006@163.com" class="auth_mail" title="E-mail the corresponding author
;
Ying Ma
;
Tingsheng Yan
;
Lifeng Wang
;
He Li
;
Xisheng Li
关键词:
Soy protein
;
Milk
protein
;
Sucrose fatty acid ester
;
Emulsion
;
Stability
刊名:Food Hydrocolloids
出版年:2016
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