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内部出版物
在“
Elsevier电子期刊
”中,
命中:
13
条,耗时:0.0709957 秒
1.
Effect of pullulan on the digestible, crystalline and morphological characteristics of rice starch
作者:
Long Chen
a
;
b
;
c
;
Yaoqi Tian
a
;
b
;
c
;
Zipei Zhang
b
;
Qunyi Tong
a
;
b
;
Binghua Sun
a
;
b
;
c
;
Marwan M.A. Rashed
b
;
Zhengyu Jin
a
;
b
;
c
;
jinlab
2008@
yahoo
.com"
class
="auth_mail"
title
="E-mail the
corresponding
author
关键词:
Rice starch
;
Pullulan
;
Microstructure
;
Digestibility
刊名:Food Hydrocolloids
出版年:2017
2.
Effect of pullulan on the water distribution, microstructure and textural properties of rice starch gels during cold storage
作者:
Long Chen
a
;
b
;
c
;
Yaoqi Tian
a
;
b
;
c
;
Qunyi Tong
b
;
Zipei Zhang
b
;
Zhengyu Jin
a
;
b
;
c
;
jinlab
2008@
yahoo
.com"
class
="auth_mail"
title
="E-mail the
corresponding
author
关键词:
Starch (PubChem CID
;
24836924)
;
Pullulan (PubChem CID
;
92024139)
;
Water (PubChem CID
;
962)
;
Amylose (PubChem CID
;
53477771)
;
Amylopectin (PubChem CID
;
439207)
刊名:Food Chemistry
出版年:2017
3.
Research progress on the brewing techniques of new-type rice wine
作者:
Aiquan Jiao
;
Xueming Xu
;
Zhengyu Jin
;
jinlab
2008@
yahoo
.com"
class
="auth_mail"
title
="E-mail the
corresponding
author
关键词:
Chinese rice wine
;
Brewing technology
;
Pretreatment of uncooked materials
;
Optimization of fermentation
;
Sterilization technology
刊名:Food Chemistry
出版年:2017
4.
Impact of water extractable arabinoxylan from rye bran on the frozen steamed bread dough quality
作者:
Pei Wang
whiteblair1991@
yahoo
.com"
class
="auth_mail"
title
="E-mail the
corresponding
author
;
Han Tao
nancyfoodscience@hotmail.com"
class
="auth_mail"
title
="E-mail the
corresponding
author
;
Zhengyu Jin
jinlab
2008@
yahoo
.com"
class
="auth_mail"
title
="E-mail the
corresponding
author
;
Xueming Xu
;
xmxu@jiangnan.edu.cn"
class
="auth_mail"
title
="E-mail the
corresponding
author
关键词:
Water extractable arabinoxylan
;
Steamed bread
;
Ice crystallization
;
Yeast
;
Gluten
刊名:Food Chemistry
出版年:2016
5.
Effect of chitosan molecular weight on the formation of chitosan-pullulanase soluble complexes and their application in the immobilization of pullulanase onto Fe
3
O
4
-κ-carrageenan nanoparticles
作者:
Jie Long
a
;
b
;
Enbo Xu
a
;
b
;
Xingfei Li
a
;
b
;
Zhengzong Wu
a
;
b
;
Fang Wang
a
;
b
;
Xueming Xu
a
;
b
;
Zhengyu Jin
a
;
b
;
jinlab
2008@
yahoo
.com"
class
="auth_mail"
title
="E-mail the
corresponding
author
;
Aiquan Jiao
a
;
b
;
jiaoaq@jiangnan.edu.cn"
class
="auth_mail"
title
="E-mail the
corresponding
author
;
Xiaobei Zhan
c
关键词:
Chitosan
;
Molecular weight
;
Pullulanase
;
Complex
;
Fe3O4&ndash
;
κ-carrageenan nanoparticles
刊名:Food Chemistry
出版年:2016
6.
Comparison between ATR-IR, Raman, concatenated ATR-IR and Raman spectroscopy for the determination of total antioxidant capacity and total phenolic content of Chinese rice wine
作者:
Zhengzong Wu
a
;
b
;
Enbo Xu
a
;
b
;
Jie Long
a
;
b
;
Xiaowei Pan
a
;
b
;
Xueming Xu
a
;
Zhengyu Jin
a
;
b
;
jinlab
2008@
yahoo
.com"
class
="auth_mail"
title
="E-mail the
corresponding
author
;
Aiquan Jiao
a
;
b
;
jiaoaq@jiangnan.edu.cn"
class
="auth_mail"
title
="E-mail the
corresponding
author
关键词:
Chinese rice wine
;
Total antioxidant capacity
;
Total phenolic content
;
Data fusion
刊名:Food Chemistry
出版年:2016
7.
The contribution of glutenin macropolymer depolymerization to the deterioration of frozen steamed bread dough quality
作者:
Pei Wang
a
;
b
;
whiteblair1991@
yahoo
.com"
class
="auth_mail"
title
="E-mail the
corresponding
author
;
Tung-Ching Lee
a
;
lee@aesop.rutgers.edu"
class
="auth_mail"
title
="E-mail the
corresponding
author
;
Xueming Xu
b
;
xmxu@jiangnan.edu.cn"
class
="auth_mail"
title
="E-mail the
corresponding
author
;
Zhengyu Jin
b
;
Jinlab
2008@
yahoo
.com"
class
="auth_mail"
title
="E-mail the
corresponding
author
关键词:
GMP
;
Steamed bread quality
;
Frozen dough
;
Elasticity
;
Gassing property
刊名:Food Chemistry
出版年:2016
8.
Aqueous re-dispersibility of starch nanocrystal powder improved by sodium hypochlorite oxidation
作者:
Benxi Wei
a
;
b
;
Bao Zhang
a
;
b
;
Binghua Sun
a
;
Zhengyu Jin
a
;
b
;
c
;
jinlab
2008@
yahoo
.com"
class
="auth_mail"
title
="E-mail the
corresponding
author
;
Xueming Xu
b
;
c
;
Yaoqi Tian
a
;
yqtian@jiangnan.edu.cn"
class
="auth_mail"
title
="E-mail the
corresponding
author
关键词:
Starch nanocrystal
;
Re-dispersibility
;
Sodium hypochlorite
;
Oxidation
刊名:Food Hydrocolloids
出版年:2016
9.
Effect of enzymatic (thermostable α-amylase) treatment on the physicochemical and antioxidant properties of extruded rice incorporated with soybean flour
作者:
Enbo Xu
;
Zhengzong Wu
;
Xiaowei Pan
;
Jie Long
;
Fang Wang
;
Xueming Xu
;
Zhengyu Jin
;
jinlab
2008@
yahoo
.com"
class
="auth_mail"
title
="E-mail the
corresponding
author
;
Aiquan Jiao
;
jiaoaq@jiangnan.edu.cn"
class
="auth_mail"
title
="E-mail the
corresponding
author
关键词:
Rice/soybean mixture
;
Enzymatic extrusion
;
Physiochemical property
;
Antioxidant property
刊名:Food Chemistry
出版年:2016
10.
Influence of cyclodextrins on texture behavior and freeze-thaw stability of kappa-carrageenan gel
作者:
Chao Yuan
a
;
wheat1997@
yahoo
.com"
class
="auth_mail"
title
="E-mail the
corresponding
author
;
Lei Du
a
;
Guangjie Zhang
a
;
Zhengyu Jin
b
;
jinlab
2008@
yahoo
.com"
class
="auth_mail"
title
="E-mail the
corresponding
author
;
Hui Liu
a
关键词:
κ-Carrageenan
;
Cyclodextrins
;
Texture profile analysis
;
Synthesis
;
Gel network
刊名:Food Chemistry
出版年:2016
1
2
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作者(13)
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2017年(3)
2016年(10)
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