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内部出版物
SpringerLink电子期刊(3)
Elsevier电子期刊(19)
ACS电子期刊(2)
在“
Elsevier电子期刊
”中,
命中:
19
条,耗时:0.0169915 秒
在所有数据库中总计命中:
24
条
1.
The electrochemical corrosion behavior of Pb-free Sn-8.5Zn-XCr solders in 3.5 wt.% NaCl solution
作者:
Moumi
ao
Liu
;
Wenchao Yang
;
ywc053@163.com" class="auth_mail" title="E-mail the corresponding author
;
Yueyuan Ma
;
Chenghuang Tang
;
Hongqun Tang
;
Yongzhong Zhan
;
zyzmatres@aliyun.com" class="auth_mail" title="E-mail the corresponding author
关键词:
Electronic materials
;
Corrosion test
;
Electron microscopy
;
Corrosion
刊名:Materials Chemistry & Physics
出版年:2015
2.
Effect of sucrose ester concentration on the interfacial characteristics and physical properties of sodium caseinate-stabilized oil-in-water emulsions
作者:
Qiangzhong Zhao
;
Daolin
Liu
;
Zhao Long
;
Bao Yang
;
Min Fang
;
Wanmei Kuang
;
Moumi
ng Zhao
关键词:
Sucrose ester
;
Sodium caseinate
;
Interfacial characteristics
;
Rheological property
;
Interaction
刊名:Food Chemistry
出版年:15 May, 2014
3.
Changes in fatty acid composition and lipid profile during koji fermentation and their relationships with soy sauce flavour
作者:
Yunzi Feng
;
Zhiyao Chen
;
Ning
Liu
;
Haifeng Zhao
;
hfzhao@scut.edu.cn" class="auth_mail
;
Chun Cui
;
Moumi
ng Zhao
;
femmzhao@scut.edu.cn" class="auth_mail
关键词:
Soy sauce
;
Phospholipase
;
Lipids
;
Free fatty acid
;
Oxidative degradation
;
Flavour
刊名:Food Chemistry
出版年:1 September, 2014
4.
Effects of high hydrostatic pressure treatments on haemagglutination activity and structural conformations of phytohemagglutinin from red kidney bean (Phaseolus vulgaris)
作者:
Cencen
Liu
;
Moumi
ng Zhao
;
Weizheng Sun
;
Jiaoyan Ren
;
jyren@scut.edu.cn
关键词:
High hydrostatic pressure
;
Phytohemagglutinin
;
FTIR
;
DSC
;
SEC
;
Red kidney bean
刊名:Food Chemistry
出版年:2013
5.
Influence of xanthan gum on physical characteristics of sodium caseinate solutions and emulsions
作者:
Zhao Long
;
Qiangzhong Zhao
;
qzzhao@scut.edu.cn
;
Tongxun
Liu
;
Wanmei Kuang
;
Jucai Xu
;
Moumi
ng Zhao
;
femmzhao@scut.edu.cn
关键词:
Sodium caseinate
;
Xanthan gum
;
Interfacial tension
;
Depletion flocculation
;
Stability
刊名:Food Hydrocolloids
出版年:2013
6.
Effect of sorbitan monostearate on the physical characteristics and whipping properties of whipped cream
作者:
Qiangzhong Zhao
;
Wanmei Kuang
;
Zhao Long
;
Min Fang
;
Daolin
Liu
;
Bao Yang
;
Moumi
ng Zhao
关键词:
Sorbitan monostearate
;
Whipped cream
;
Microstructure
;
Partial coalescence
;
Surface protein concentration
刊名:Food Chemistry
出版年:2013
7.
Zebrafish Ciliopathy Screen Plus Human Mutational Analysis Identifies C21orf59 and CCDC65 Defects as Causing Primary Ciliary Dyskinesia
作者:
Christina Austin-Tse
;
Jan Halbritter
;
Maimoona?A. Zariwala
;
Ren¨¦e?M. Gilberti
;
Heon?Yung Gee
;
Nathan Hellman
;
Narendra Pathak
;
Yan
Liu
;
Jennifer?R. Panizzi
;
Ramila?S. Patel-King
;
Douglas Tritschler
;
Raqual Bower
;
Eileen O¡¯Toole
;
Jonathan D. Porath
;
Toby?W. Hurd
;
Moumi
ta Chaki
;
Katrina?A. Diaz
;
Stefan Kohl
;
Svjetlana Lovric
;
Daw-Yang Hwang
;
et al.
刊名:The American Journal of Human Genetics
出版年:2013
8.
Sodium caseinate/carboxymethylcellulose interactions at oil-water interface: Relationship to emulsion stability
作者:
Liya
Liu
;
Qiangzhong Zhao
;
Tongxun
Liu
;
Jing Kong
;
Zhao Long
;
Moumi
ng Zhao
;
femmzhao@scut.edu.cn
关键词:
Sodium caseinate
;
Carboxymethylcellulose
;
Interfacial complex
;
Emulsion stability
刊名:Food Chemistry
出版年:2012
9.
Sodium caseinate/xanthan gum interactions in aqueous solution: Effect on protein adsorption at the oil-water interface
作者:
Liya
Liu
;
Qiangzhong Zhao
;
Tongxun
Liu
;
Zhao Long
;
Jing Kong
;
Moumi
ng Zhao
;
femmzhao@scut.edu.cn
关键词:
Sodium caseinate
;
Xanthan gum
;
Protein&ndash
;
polysaccharide interactions
;
Oil&ndash
;
water interface
;
Adsorption
刊名:Food Hydrocolloids
出版年:2012
10.
Role and properties of guar gum in sodium caseinate solution and sodium caseinate stabilized emulsion
作者:
Zhao Long
;
Qiangzhong Zhao
;
Tongxun
Liu
;
Wanmei Kuang
;
Jucai Xu
;
Moumi
ng Zhao
关键词:
Sodium caseinate
;
Guar gum
;
Rheology
;
Depletion flocculation
;
Emulsion stability
刊名:Food Research International
出版年:2012
1
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