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内部出版物
CNKI学位论文(2863)
知网期刊论文(467)
在“
Elsevier电子期刊
”中,
命中:
150
条,耗时:0.0690069 秒
在所有数据库中总计命中:
3,330
条
1.
Rheological and nuclear magnetic resonance characterization of porcine plasma protein-stabilized
gel
-
like
emulsion
affected by pH and heating
作者:
Weifeng Li
a
;
Mengmeng Huang
b
;
Peng Wang
a
;
wpeng@njau.edu.cn" class="auth_mail" title="E-mail the corresponding author
;
Xinglian Xu
a
关键词:
Porcine plasma protein
;
Gel
-
like
emulsion
;
pH
;
Heating
刊名:LWT - Food Science and Technology
出版年:2017
2.
Blends and composites of exopolysaccharides; properties and applications: A review
作者:
Abid Hussain
a
;
Khalid Mahmood Zia
a
;
Shazia Tabasum
a
;
Aqdas Noreen
a
;
Muhammad Ali
b
;
Rehana Iqbal
c
;
Mohammad Zuber
a
;
mohammadzuber@gmail.com
关键词:
HPAM
;
anionic polyacrylamide
;
BSA
;
bovine serum albumin
;
CDI
;
carbonyldiimidazole
;
CMC
;
carboxymethyl curdlan
;
CPAM
;
cationic polyacrylamide
;
CS
;
chondroitin sulfate
;
Cur
;
curcumin
;
Dx
;
dextran
;
DMSO
;
dimethyl sulfoxide
;
DOX
;
doxorubicin
;
DR
;
drag reduction
;
DDS
;
drug delivery system
;
EGCG
;
epigallocatechin-3-gallate
;
EPS
;
exopolysaccharides
;
GA
;
gallic acid
;
GLG
;
gel
lan gum
;
AuNPs
;
gold nanoparticles
;
LAB
;
lactic acid bacteria
;
HMW
;
high molecular weight
;
HLC
;
human-
like
collagen
;
HA
;
hyaluroni
刊名:International Journal of Biological Macromolecules
出版年:2017
3.
Hetero-aggregation of oppositely charged nanoparticles
作者:
Pooja Bansal
;
Abhijit P. Deshpande
;
abhijit@iitm.ac
;
Madivala G. Basavaraj
;
basa@iitm.ac.in
关键词:
Hetero-aggregation
;
Nanoparticles
;
State diagram
;
Oppositely charged particles
;
Isoelectric point
刊名:Journal of Colloid and Interface Science
出版年:2017
4.
Soy glycinin as food-grade Pickering stabilizers: Part. III. Fabrication of
gel
-
like
emulsion
s and their potential as sustained-release delivery systems for β-carotene
作者:
Fu Liu
a
;
Chuan-He Tang
a
;
b
;
chtang@scut.edu.cn" class="auth_mail" title="E-mail the corresponding author
关键词:
Soy glycinin
;
Pickering
emulsion
;
Emulsion
gel
;
Sustained release
;
β-Carotene
刊名:Food Hydrocolloids
出版年:2016
5.
Gel
-
like
pea protein Pickering
emulsion
s at pH 3.0 as a potential intestine-targeted and sustained-release delivery system for β-carotene
作者:
Yun Shao
a
;
Chuan-He Tang
a
;
b
;
chtang@scut.edu.cn" class="auth_mail" title="E-mail the corresponding author
关键词:
Pea protein isolate (PPI)
;
Pickering
emulsion
;
Emulsion
gel
;
Delivery system
;
β-Carotene
刊名:Food Research International
出版年:2016
6.
Reprint of “Soy glycinin as food-grade Pickering stabilizers: Part. III. Fabrication of
gel
-
like
emulsion
s and their potential as sustained-release delivery systems for β-carotene”
作者:
Fu Liu
a
;
Chuan-He Tang
a
;
b
;
chtang@scut.edu.cn" class="auth_mail" title="E-mail the corresponding author
关键词:
Soy glycinin
;
Pickering
emulsion
;
Emulsion
gel
;
Sustained release
;
β-Carotene
刊名:Food Hydrocolloids
出版年:2016
7.
Rheological and emulsifying properties of a
gel
-
like
exopolysaccharide produced by Pseudomonas stutzeri AS22
作者:
Hana Maalej
a
;
Noomen Hmidet
a
;
hmidet_noomen@yahoo.fr" class="auth_mail" title="E-mail the corresponding author
;
Claire Boisset
b
;
Eric Bayma
b
;
Alain Heyraud
b
;
Moncef Nasri
a
关键词:
Exopolysccharide EPS22
;
Pseudomonas stutzeri
;
Functional properties
;
Rheological characterization
;
Emulsification activity
刊名:Food Hydrocolloids
出版年:2016
8.
Bacterial cellulose as stabilizer of o/w
emulsion
s
作者:
Paraskevi Paximada
;
Erminda Tsouko
;
Nikolaos Kopsahelis
;
Apostolis A. Koutinas
;
Ioanna Mandala
;
imandala@aua.gr" class="auth_mail" title="E-mail the corresponding author
关键词:
Bacterial cellulose
;
Emulsion
;
HPMC
;
CMC
;
Viscosity
;
Stability
刊名:Food Hydrocolloids
出版年:2016
9.
Glutaraldehyde induced cross-linking of oppositely charged oil-in-water
emulsion
s
作者:
Christiane Maier
;
Stefanie Ensenberger
;
Stefan B. Irmscher
;
Jochen Weiss
;
j.weiss@uni-hohenheim.de" class="auth_mail" title="E-mail the corresponding author
关键词:
Oil-in-water
emulsion
;
Emulsifier
;
Stability
;
Heteroaggregation
;
Gel
;
Glutaraldehyde
刊名:Food Hydrocolloids
出版年:2016
10.
Ovalbumin/gum arabic-stabilized
emulsion
: Rheology,
emulsion
characteristics, and Raman spectroscopic study
作者:
Fuge Niu
a
;
b
;
c
;
Debao Niu
d
;
Huijun Zhang
a
;
b
;
Cuihua Chang
a
;
b
;
Luping Gu
a
;
b
;
Yujie Su
a
;
b
;
suyujie@jiangnan.edu.cn" class="auth_mail" title="E-mail the corresponding author
;
Yanjun Yang
a
;
b
;
yangyj@jiangnan.edu.cn" class="auth_mail" title="E-mail the corresponding author
关键词:
Ovalbumin
;
Gum arabic
;
Oxidative stability
;
Rheological property
;
Raman spectroscopic
刊名:Food Hydrocolloids
出版年:2016
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