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内部出版物
SpringerLink电子期刊(7)
Elsevier电子期刊(7)
ACS电子期刊(5)
在“
Elsevier电子期刊
”中,
命中:
7
条,耗时:0.0519752 秒
在所有数据库中总计命中:
19
条
1.
Lipid droplets coated with milk fat globule membra
ne
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 membra
ne
;
Emulsion
刊名:Food Research International
出版年:2017
2.
Model mixtures evidence the respective roles of whey protein particles and casein micelles during acid gelation
作者:
Robi Andoyo
;
Fanny Guyomarc'h
;
Chantal Cauty
;
Marie-H茅l猫
ne
Famelart
关键词:
Whey proteins
;
Casein micelles
;
Acid gel
;
Rheology
;
Microstructure
刊名:Food Hydrocolloids
出版年:Ju
ne
, 2014
3.
Reducing salt level in food: Part 2. Modelling salt diffusion in model cheese systems with regards to their composition
作者:
Julia
ne
Floury
;
Olivier Rouaud
;
Maë
;
va Le Poullen
ne
c
;
Marie-Hé
;
lè
;
ne
Famelart
关键词:
Model cheese
;
Ionic species
;
Sodium chloride
;
Modelling
;
Mass transfer
刊名:Lebensmittel-Wissenschaft und -Technologie
出版年:2009
4.
Reducing salt level in food: Part 1. Factors affecting the manufacture of model cheese systems and their structure–texture relationships
作者:
Julia
ne
Floury
;
Bé
;
né
;
dicte Camier
;
Florence Rousseau
;
Christelle Lopez
;
Jean-Pierre Tissier
;
Marie-Hé
;
lè
;
ne
Famelart
关键词:
Model cheese
;
Texture profile analysis
;
Structure properties
;
Microstructure
刊名:Lebensmittel-Wissenschaft und -Technologie
出版年:2009
5.
Structure and surface properties of the serum heat-induced protein aggregates isolated from heated skim milk
作者:
Kari
ne
Jean
;
Marie Renan
;
Marie-Hé
;
lè
;
ne
Famelart
and Fanny Guyomarc’
h
关键词:
Milk protein
;
Denaturation
;
Aggregation
;
Properties
刊名:International Dairy Journal
出版年:2006
6.
Comprehensive study of acid gelation of heated milk with model protein systems
作者:
Famelart
;
Marie-Hé
;
lè
;
ne
;
Tomazewski
;
Jé
;
rome
;
Piot
;
Michel
;
Pezen
ne
c
;
Sté
;
pha
ne
关键词:
Ovalbumin
;
β
;
-lactoglobulin
;
Yoghurt
;
Heat treatment
;
Microstructure
刊名:International Dairy Journal
出版年:2004
7.
Comparison of rheological properties of acid gels made from heated casein combi
ne
d with β-lactoglobulin or egg ovalbumin
作者:
Famelart
;
Marie-Hé
;
lè
;
ne
;
Tomazewski
;
Jé
;
rome
;
Piot
;
Michel
;
Pezen
ne
c
;
Sté
;
pha
ne
关键词:
Ovalbumin
;
β
;
-lactoglobulin
;
Yoghurt
;
Heat-treatment
;
Acid gel
;
Rheology
刊名:International Dairy Journal
出版年:2003
1
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2003年(1)
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