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在“Elsevier电子期刊”中，命中：49条，耗时：0.036982 秒

在所有数据库中总计命中：72条

1.Ultra high-pressure homogenized emulsions stabilized by sodium caseinate: Effects of protein concentration and pressure on emulsions structure and stability

作者：Essam Hebishy^a ; ^c ; ¹ ; Martin Buffa^a ; Bibiana Juan^a ; Anabel Blasco-Moreno^b ; Antonio-José ; Trujillo^a ; ^{toni.trujillo@uab.es}

关键词：Ultra high-pressure homogenization (UHPH) ; Sodium caseinate ; Submicron emulsions ; Physical and oxidative stabilities

刊名：LWT - Food Science and Technology

出版年：2017

2.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

3.Mechanical behavior of ultrathin sputter deposited porous amorphous Al₂O₃ films

作者：Astrid van der Rest^a ; ^{astrid.vanderrest@uclouvain.be} ; Hosni Idrissi^a ; ^c ; Fré ; dé ; ric Henry^a ; Audrey Favache^a ; Dominique Schryvers^c ; Joris Proost^a ; Jean-Pierre Raskin^b ; Quentin Van Overmeere^a ; ¹ ; Thomas Pardoen^a ; ^{thomas.pardoen@uclouvain.be}

关键词：Amorphous alumina ; Thin films ; Mechanical properties ; Porosity ; Nanoindentation

刊名：Acta Materialia

出版年：2017

4.Ultra-High Pressure Homogenization improves oxidative stability and interfacial properties of soy protein isolate-stabilized emulsions

作者：C. Fernandez-Avila ; A.J. Trujillo ; ^{toni.trujillo@uab.es" class="auth_mail" title="E-mail the corresponding author}

关键词：Emulsion ; Ultra-High Pressure Homogenization ; Lipid oxidation ; Interfacial properties ; Soy protein

刊名：Food Chemistry

出版年：2016

5.Ultra high pressure homogenization effect on the proteins in soy flour

作者：Hsiao-Hui Liu^a ; Meng-I Kuo^b ; ^{062998@mail.fju.edu.tw" class="auth_mail" title="E-mail the corresponding author}

关键词：High pressure homogenization ; Heating ; Soy protein ; Soy flour ; Modification

刊名：Food Hydrocolloids

出版年：2016

6.Physical and oxidative stability of whey protein oil-in-water emulsions produced by conventional and ultra high-pressure homogenization: Effects of pressure and protein concentration on emulsion characteristics

作者：Essam Hebishy^a ; ^c ; Martin Buffa^a ; Buenaventura Guamis^a ; Anabel Blasco-Moreno^b ; Antonio-José ; Trujillo^a ; ^{toni.trujillo@uab.es" class="auth_mail" title="E-mail the corresponding author}

关键词：Ultra high-pressure homogenization (UHPH) ; Whey protein ; Submicron emulsions and oxidative stability

刊名：Innovative Food Science & Emerging Technologies

出版年：2015

7.Effect Of Ultra High-Pressure Homogenization on hydro- and liposoluble milk vitamins

作者：G.G. Amador-Espejo^a ; ^b ; J.J. Gallardo-Chacon^a ; H. Nykä ; nen^a ; B. Juan^a ; A.J. Trujillo^a ; ^{Toni.Trujillo@uab.cat" class="auth_mail" title="E-mail the corresponding author}

关键词：Milk ; Ultra-High Pressure Homogenization ; Heat treatments ; Hydro- and liposoluble vitamins

刊名：Food Research International

出版年：2015

8.Sterilization and aseptic packaging of soymilk treated by ultra high pressure homogenization

作者：Fá ; bio Henrique Poliseli-Scopel ; ^{fapelpr@gmail.com" class="auth_mail} ; Manuela Herná ; ndez-Herrero ; Buenaventura Guamis ; Victoria Ferragut

关键词：Ultra high pressure homogenization (UHPH) ; Soymilk ; Aseptic packaging ; Physical&ndash ; chemical analysis ; Sensory analysis

刊名：Innovative Food Science and Emerging Technologies

出版年：April, 2014

9.Influence of ultra high pressure homogenization processing on bioactive compounds and antioxidant activity of orange juice

作者：R.M. Velá ; zquez-Estrada^a ; M.M. Herná ; ndez-Herrero^a ; C.E. Rü ; fer^b ; B. Guamis-Ló ; pez^a ; A.X. Roig-Sagué ; s^a ; ^{ArturXavier.Roig@uab.es}

关键词：Ultra high pressure homogenization ; Orange juice ; Bioactive compounds ; Antioxidant activity

刊名：Innovative Food Science and Emerging Technologies

出版年：2013

10.Multi-pass high pressure homogenization of commercial enzymes: Effect on the activities of glucose oxidase, neutral protease and amyloglucosidase at different temperatures

作者：Alline A.L. Tribst^a ; ^{alline.lima.tribst@gmail.com} ; Pedro E.D. Augusto^b ; Marcelo Cristianini^a

关键词：Ultra high pressure homogenization ; Enzyme activity ; Non-thermal technology ; Multiple homogenization ; Homogenization in consecutive cycles ; Dynamic high pressure

刊名：Innovative Food Science and Emerging Technologies

出版年：2013

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