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在“Elsevier电子期刊”中，命中：446条，耗时：0.0299713 秒

在所有数据库中总计命中：3,431条

1.Freeze-thaw stability of oil-in-water emulsions stabilized by soy protein isolate-dextran conjugates

作者：Zeyu Zhang ; Xibo Wang ; ^{wangxibo@neau.edu.cn} ; Jie Yu ; Shuang Chen ; Hongru Ge ; Lianzhou Jiang ; ^{jlzname@163.com}

关键词：Soy protein isolate ; Dextran ; Conjugates ; Emulsions ; Freeze-thaw stability

刊名：LWT - Food Science and Technology

出版年：2017

2.Trapping of carvacrol by konjac glucomannan-potato starch gels: Stability from macroscopic to microscopic scale, using image processing

作者：Cé ; line Lafarge^a ; Ludovic Journaux^b ; Aline Bonnotte^c ; Jeannine Lherminier^c ; John Aldo Lee^d ; Patricia Le Bail^e ; Nathalie Cayot^a ; ^{nathalie.cayot@agrosupdijon.fr}

关键词：Starch ; Carvacrol ; Konjac glucomannan ; Freeze-thaw stability ; Image processing ; Trapping

刊名：Food Hydrocolloids

出版年：2017

3.Effects of compound emulsifiers on properties of wood adhesive with high starch content

作者：Li Cheng^a ; ^b ; ^{chenglichocolate@163.com} ; Hainan Guo^a ; Zhengbiao Gu^a ; ^b ; ^c ; ^{zhengbiaogu@jiangnan.edu.cn} ; Zhaofeng Li^a ; ^b ; ^c ; Yan Hong^a ; ^b ; ^c

关键词：Wood adhesive ; High starch content ; LSS ; APEO ; Storage stability

刊名：International Journal of Adhesion and Adhesives

出版年：2017

4.Effect of freezing prior to aging on myoglobin redox forms and CIE color of beef from Nellore and Aberdeen Angus cattle

作者：Carolina Naves Aroeira^a ; Robledo de Almeida Torres Filho^b ; Paulo Rogé ; rio Fontes^c ; Alciné ; ia de Lemos Souza Ramos^a ; Lú ; cio Alberto de Miranda Gomide^c ; Má ; rcio Machado Ladeira^d ; Eduardo Mendes Ramos^a ; ^{emramos@dca.ufla.br}

关键词：Beef color stability ; Metmyoglobin ; Frozen ; Aging ; Retail life

刊名：Meat Science

出版年：2017

5.Starch phosphorylation plays an important role in starch biosynthesis

作者：Xuan Xu^a ; ^b ; ^{xuan.xu@wur.nl} ; Dianka Dees^a ; ^{dianka.dees@wur.nl} ; Annemarie Dechesne^a ; ^{annemarie.dechesne@wur.nl} ; Xing-Feng Huang^a ; ¹ ; ^{Xingfeng.Huang@colostate.edu} ; Richard G.F. Visser^a ; ^{richard.visser@wur.nl} ; Luisa M. Trindade^a ; ^{luisa.trindade@wur.nl}

关键词：Glucan ; Water dikinase ; Freeze-thaw stability ; Starch metabolism ; Starch phosphate content ; Storage starch

刊名：Carbohydrate Polymers

出版年：2017

6.Spray-drying of curcumin-loaded octenylsuccinated corn dextrin micelles stabilized with maltodextrin

作者：Shumin Wang^a ; Fayin Ye^a ; Fubin Wei^a ; Guohua Zhao^a ; ^b ; ^{zhaogh@swu.edu.cn}

关键词：Acetic acid (PubChem CID ; 176) ; Citric acid (PubChem CID ; 311) ; Curcumin (PubChem CID ; 969516) ; Lactic acid (PubChem CID ; 612) ; Maltodextrin (PubChem CID ; 107526)

刊名：Powder Technology

出版年：2017

7.Dispersive liquid-liquid microextraction based on solidification of floating organic drop and high-performance liquid chromatography to the analysis of cocaine’s major adulterants in human urine

作者：Laí ; s Cristina Santana Sena^a ; Humberto Reis Matos^b ; Haroldo Silveira Dó ; rea^c ; Maria Fernanda Pimentel^d ; Danielle Cristine Almeida Silva de Santana^e ; Fernando José ; Malagueñ ; o de Santana^e ; ^{fmalagueno@hotmail.com}

关键词：Drug adulteration ; Street cocaine ; Urine toxicology analysis ; Dispersive liquid-liquid microextraction based on solidification of floating organic drop ; Liquid chromatography

刊名：Toxicology

出版年：2017

8.Modification of foxtail millet starch by combining physical, chemical and enzymatic methods

作者：Ashim Dey ; Nandan Sit ; ^{nandansit@yahoo.co.in}

关键词：Foxtail millet starch ; Heat moisture treatment ; Acid hydrolysis ; Enzymatic treatment ; Ultrasound treatment ; Combined modification

刊名：International Journal of Biological Macromolecules

出版年：2017

9.Influence of microcrystalline cellulose on the microrheological property and freeze-thaw stability of soybean protein hydrolysate stabilized curcumin emulsion

作者：Duoxia Xu ; Jinjing Zhang ; Yanping Cao ; ^{xdxbtbu@126.com" class="auth_mail" title="E-mail the corresponding author} ; Jing Wang ; Junsong Xiao

关键词：Microcrystalline cellulose (MCC) ; SPI hydrolysate (SPIH) ; Curcumin emulsion ; Microrheological property ; Freeze-thaw stability

刊名：LWT - Food Science and Technology

出版年：2016

10.Impact of pH, freeze-thaw and thermal sterilization on physicochemical stability of walnut beverage emulsion

作者：Shuang Liu ; Cuixia Sun ; Yanhui Xue ; Yanxiang Gao ; ^{gyxcau@126.com" class="auth_mail" title="E-mail the corresponding author}

关键词：Walnut beverage emulsion ; Mixed emulsifiers ; Xanthan gum ; Freeze&ndash ; thaw ; Thermal sterilization ; Stability

刊名：Food Chemistry

出版年：2016

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