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内部出版物
Wiley电子期刊(1)
NATURE电子期刊(1)
ACS电子期刊(2)
SpringerLink电子期刊(8)
Elsevier电子期刊(19)
在“
Elsevier电子期刊
”中,
命中:
19
条,耗时:小于0.01 秒
在所有数据库中总计命中:
31
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.
Comparison of
pound
cake
baked in a two cycle microwave-toaster oven and in conventional oven
作者:
M.E. Sá
;
nchez-Pardo
a
;
A. Ortiz-Moreno
a
;
ortizalicia@hotmail.com
;
F.J. Garcí
;
a-Zaragoza
b
;
H. Necoechea-Mondragó
;
n
c
;
J.J. Chanona-Pé
;
rez
a
关键词:
Two cycle microwave-toaster oven
;
Crumb
;
Image analysis
;
Pound
cake
刊名:Lebensmittel-Wissenschaft und -Technologie
出版年:2012
4.
Relative importance of moisture migration and amylopectin retrogradation for
pound
cake
crumb firming
作者:
A. Luyts
;
E. Wilderjans
;
I. Van Haesendonck
;
K. Brijs
;
C.M. Courtin
;
J.A. Delcour
关键词:
Moisture migration
;
Amylopectin retrogradation
;
Ohmic heating
;
Electrical resistance oven
;
Cake
storage
;
Nuclear magnetic resonance
刊名:Food Chemistry
出版年:2013
5.
Evaluation of whole chia (Salvia hispanica L.) flour and hydrogenated vegetable fat in
pound
cake
作者:
Patricia Luna Pizarro
;
Eveline Lopes Almeida
;
Norma Cristina Samm¨¢n
;
Yoon Kil Chang
关键词:
Chia
;
Fat
;
Cake
;
Omega-3
;
Response surface methodology
刊名:Lebensmittel-Wissenschaft und -Technologie
出版年:2013
6.
Low resolution
1
H NMR assignment of proton populations in
pound
cake
and its polymeric ingredients
作者:
A. Luyts
a
;
annelies.luyts@biw.kuleuven.be
;
E. Wilderjans
a
;
J. Waterschoot
a
;
I. Van Haesendonck
b
;
K. Brijs
a
;
C.M. Courtin
a
;
B. Hills
c
;
1
;
J.A. Delcour
a
关键词:
1H NMR
;
proton nuclear magnetic resonance
;
FID
;
free induction decay
;
CPMG
;
Carr&ndash
;
Purcell&ndash
;
Meiboom&ndash
;
Gill
;
T1
;
spin&ndash
;
lattice relaxation time
;
T2
;
spin&ndash
;
spin relaxation time
;
1D
;
one dimensional
;
2D
;
two dimensional T1&ndash
;
T2 corr
刊名:Food Chemistry
出版年:2013
7.
A model approach to starch and protein functionality in a
pound
cake
system
作者:
E. Wilderjans
;
A. Luyts
;
H. Goesaert
;
K. Brijs
;
J.A. Delcour
关键词:
Pound
cake
;
Cake
quality
;
Modified starch
;
Protein
;
Batter viscosity
;
Crumb texture
刊名:Food Chemistry
出版年:2010
8.
Physicochemical interactions of polydextrose for sucrose replacement in
pound
cake
作者:
M. Schirmer
;
M. Jekle
;
E. Arendt
;
T. Becker
关键词:
Batter
;
Foam
;
Sugar-replacer
;
Micro-baking
刊名:Food Research International
出版年:2012
9.
Thorium-based fuel cycles: Reassessment of fuel economics and proliferation risk
作者:
Dawid E. Serfontein
a
;
Dawid.Serfontein@nwu.ac.za" class="auth_mail
;
Eben J. Mulder
b
刊名:Nuclear Engineering and Design
出版年:May, 2014
10.
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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