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CNKI学位论文(420)
CNKI期刊论文0611(2)
知网期刊论文(182)
在“
Elsevier电子期刊
”中,
命中:
102
条,耗时:小于0.01 秒
在所有数据库中总计命中:
604
条
1.
Effect of hydrocolloids blends on frozen dessert “popsicles” made with
whey
concentrated
作者:
Adriano Alvarenga Gajo
a
;
Jaime Vilela de Resende
a
;
Fabiano Freire Costa
b
;
fabianofreirecosta@gmail.com" class="auth_mail" title="E-mail the corresponding author
;
Cristina Guimarã
;
es Pereira
a
;
Renato Ribeiro de Lima
c
;
Fabio Antonialli
a
;
Luiz Ronaldo de Abreu
a
关键词:
Edible ices
;
Concentrated
whey
;
Hydrocolloids
;
Nanofiltration
刊名:LWT - Food Science and Technology
出版年:2017
2.
Investigating rennet coagulation properties of recombined highly
concentrated
micellar casein concentrate and cream for use in cheese making
作者:
Y. Lu
;
D.J. McMahon
;
Donald.mcmahon@usu.edu
;
A.H. Vollmer
关键词:
microfiltration
;
micellar casein
;
microstructure
;
coagulation
刊名:Journal of Dairy Science
出版年:2017
3.
In vivo digestomics of milk proteins in human milk and infant formula using a suckling rat pup model
作者:
Yasuaki Wada
a
;
b
;
Brett S. Phinney
c
;
Darren Weber
c
;
Bo Lö
;
nnerdal
a
;
bllonnerdal@ucdavis.edu
关键词:
ACE
;
angiotensin I-converting enzyme
;
AH
;
antihypertensive
;
α-LA
;
α-lactalbumin
;
AO
;
antioxidative
;
CN
;
casein
;
DPP4i
;
dipeptidyl peptidase-IV inhibitory
;
HM
;
human milk
;
IF
;
infant formula
;
LC&ndash
;
MS/MS
;
liquid chromatography conjugated with tandem mass spectrometry
;
LF
;
lactoferrin
;
OP
;
opioid
;
OPN
;
osteopontin
;
PEPi
;
prolyl endopeptidase-inhibitory
;
WP
;
whey
protein
刊名:Peptides
出版年:2017
4.
A novel membrane-based integrated process for fractionation and reclamation of dairy wastewater
作者:
Zhiwei Chen
a
;
b
;
Jianquan Luo
a
;
jqluo@ipe.ac.cn
;
Yujue Wang
a
;
b
;
Weifeng Cao
a
;
Benkun Qi
a
;
Yinhua Wan
a
;
yhwan@ipe.ac.cn
关键词:
Wastewater recycling
;
Retentate disposal
;
Membrane fouling
;
Nanofiltration
;
Process integration
;
Lactic acid fermentation
刊名:Chemical Engineering Journal
出版年:2017
5.
Double use of highly
concentrated
sweet
whey
to improve the biomass production and viability of spray-dried probiotic bacteria
作者:
Song Huang
a
;
b
;
c
;
Chantal Cauty
b
;
c
;
Anne Dolivet
b
;
c
;
Yves Le Loir
b
;
c
;
Xiao Dong Chen
a
;
d
;
xdchen@mail.suda.edu.cn" class="auth_mail" title="E-mail the corresponding author
;
Pierre Schuck
b
;
c
;
Gwé
;
naë
;
l Jan
b
;
c
;
Romain Jeantet
c
;
b
;
romain.jeantet@agrocampus-ouest.fr" class="auth_mail" title="E-mail the corresponding author
关键词:
Probiotics
;
Spray drying
;
Stress tolerance
;
Sweet
whey
;
Storage
刊名:Journal of Functional Foods
出版年:2016
6.
Studies on production of ethanol from cheese
whey
using Kluyveromyces marxianus
作者:
Bipasha Das
a
;
Sreya Sarkar
b
;
Shampa Maiti
b
;
Sangita Bhattacharjee
b
;
sangita.bhattacharjee@heritageit.edu
关键词:
Cheese
whey
powder
;
Lactose
;
Batch fermentaion
;
Kluyveromyces marxianus
;
Ethanol
;
Monod model
刊名:Materials Today: Proceedings
出版年:2016
7.
Bioremediation and biomass harvesting of anaerobic digested cheese
whey
in microalgal-based systems for lipid production
作者:
B. Riañ
;
o
a
;
bertariano@yahoo.es
;
S. Blanco
b
;
E. Becares
c
;
M.C. Garcí
;
a-Gonzá
;
lez
a
;
gargonmi@itacyl.es
关键词:
Anaerobic digested cheese
whey
;
Microalgae
;
Open pond
;
Lipid production
;
Biomass flocculation
刊名:Ecological Engineering
出版年:2016
8.
Formation of
concentrated
particles composed of oppositely charged biopolymers for food applications - impact of processing conditions
作者:
Benjamin Zeeb
a
;
Catrin Stenger
a
;
Jö
;
rg Hinrichs
b
;
Jochen Weiss
a
;
j.weiss@uni-hohenheim.de
关键词:
Whey
protein isolate
;
Degree of esterification
;
Pectin
;
Complex coacervation
;
Concentrated
complexes
;
Biopolymer particles
刊名:Food Structure
出版年:2016
9.
Soft matter characterisation of
whey
protein powder systems
作者:
S.A. Hogan
;
sean.a.hogan@teagasc.ie" class="auth_mail" title="E-mail the corresponding author
;
I.B. O'Loughlin
;
P.M. Kelly
刊名:International Dairy Journal
出版年:2016
10.
Agro-food industry byproducts into value-added extruded foods
作者:
Ilankovan Paraman
;
iparaman@gmail.com" class="auth_mail" title="E-mail the corresponding author
;
Mian K. Sharif
;
Susmoko Supriyadi
;
Syed S.H. Rizvi
关键词:
Extrusion
;
Value-added process
;
Co-products
;
Fruit pomace
;
Supercritical fluid extrusion
;
Cheese
whey
刊名:Food and Bioproducts Processing
出版年:2015
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