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内部出版物
在“
Elsevier电子期刊
”中,
命中:
705
条,耗时:小于0.01 秒
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.
Structure and stability of sodium-
caseinate
-stabilized oil-in-water emulsions as influenced by heat treatment
作者:
Yichao Liang
a
;
b
;
kendison@hotmail.com
;
Graeme Gillies
a
;
graeme.gillies@fonterra.com
;
Lara Matia-Merino
b
;
Aiqian Ye
b
;
Hasmukh Patel
c
;
Matt Golding
b
关键词:
Sodium
caseinate
;
Heat-induced proteolysis
;
Depletion flocculation
;
Emulsion stability
;
Rheology
刊名:Food Hydrocolloids
出版年:2017
3.
Continuous production of core-shell protein nanoparticles by antisolvent precipitation using dual-channel microfluidization:
Caseinate
-coated zein nanoparticles
作者:
Sandra Ebert
a
;
b
;
Charmaine K.W. Koo
a
;
Jochen Weiss
b
;
David Julian McClements
a
;
mcclements@foodsci.umass.edu
关键词:
Microfluidizer
;
Antisolvent precipitation
;
Zein
;
Caseinate
;
Nanoparticles
;
Core-shell
;
Delivery systems
刊名:Food Research International
出版年:2017
4.
Addition of sodium
caseinate
to skim milk increases nonsedimentable casein and causes significant changes in rennet-induced gelation, heat stability, and ethanol stability
作者:
Yingchen Lin
*
;
Alan L. Kelly
&dagger
;
;
James A. O'Mahony
&dagger
;
;
Timothy P. Guinee
*
;
tim.guinee@teagasc.ie
关键词:
milk
;
protein fortification
;
dairy ingredients
;
processing characteristics
刊名:Journal of Dairy Science
出版年:2017
5.
Effect of orthophosphate and calcium on the self assembly of concentrated sodium
caseinate
solutions
作者:
Peggy Thomar
;
Alberto Gonzalez-Jordan
;
Jens Dittmer
;
Taco Nicolai
;
Taco.Nicolai@univ-lemans.fr" class="auth_mail" title="E-mail the corresponding author
刊名:International Dairy Journal
出版年:2017
6.
Zein-based colloidal particles for encapsulation and delivery of epigallocatechin gallate
作者:
Francesco Donsì
;
a
;
fdonsi@unisa.it" class="auth_mail" title="E-mail the corresponding author
;
Panayiotis Voudouris
a
;
Sandra J. Veen
a
;
s.j.veen@electricant.com" class="auth_mail" title="E-mail the corresponding author
;
Krassimir P. Velikov
a
;
b
;
krassimir.velikov@unilever.com" class="auth_mail" title="E-mail the corresponding author
关键词:
Zein
;
Epigallocatechin gallate
;
Sodium
caseinate
;
Colloidal particles
;
Antioxidant activity
;
Lipid digestion
刊名:Food Hydrocolloids
出版年:2017
7.
Complexation of lysozyme with sodium
caseinate
and micellar casein in aqueous buffered solutions
作者:
Yurij A. Antonov
a
;
chehonter@yandex.ru" class="auth_mail" title="E-mail the corresponding author
;
Paula Moldenaers
b
;
Ruth Cardinaels
b
;
c
关键词:
Lysozyme
;
Caseins
;
Protein complexes
;
Structure
;
Morphology
刊名:Food Hydrocolloids
出版年:2017
8.
Structural and emulsifying properties of sodium
caseinate
and lactoferrin influenced by ultrasound process
作者:
Guilherme de Figueiredo Furtado
;
Raphaela Araú
;
jo Mantovani
;
Larissa Consoli
;
Miriam Dupas Hubinger
;
Rosiane Lopes da Cunha
;
rosiane@unicamp.br" class="auth_mail" title="E-mail the corresponding author
关键词:
Emulsion
;
Hydrophobicity
;
Ultrasound
刊名:Food Hydrocolloids
出版年:2017
9.
Modulating the aggregation behaviour to restore the mechanical response of acid induced mixed gels of sodium
caseinate
and soy proteins
作者:
Anneke H. Martin
a
;
b
;
anneke.martin@tno.nl" class="auth_mail" title="E-mail the corresponding author
;
Marta L. de los Reyes Jimé
;
nez
a
;
c
;
Laurice Pouvreau
a
;
d
关键词:
Sodium
caseinate
;
Soy proteins
;
Gel
;
Fracture stress
;
Aggregation
;
Acidification
刊名:Food Hydrocolloids
出版年:2016
10.
Accessibility of transglutaminase to induce protein crosslinking in gelled food matrices - Influence of network structure
作者:
Lutz Grossmann
a
;
Daniel Wefers
b
;
Mirko Bunzel
b
;
Jochen Weiss
a
;
Benjamin Zeeb
a
;
benjamin.zeeb@uni-hohenheim.de" class="auth_mail" title="E-mail the corresponding author
关键词:
Transglutaminase
;
Crosslinking
;
Filled hydrogel beads
;
Accessibility
;
Alginate
刊名:LWT - Food Science and Technology
出版年:2017
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