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内部出版物
在“
Elsevier电子期刊
”中,
命中:
3,932
条,耗时:小于0.01 秒
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.
The influence of
hydrocolloids
on mead wort fermentation
作者:
Paweł Sroka
;
psroka@ar.krakow.pl" class="auth_mail" title="E-mail the corresponding author
;
Paweł Satora
p.satora@ur.krakow.pl" class="auth_mail" title="E-mail the corresponding author
关键词:
Mead
;
Honey wine
;
Fermentation
;
Hydrocolloid
刊名:Food
Hydrocolloids
出版年:2017
3.
Rheological characterization of
hydrocolloids
interaction: A case study on sage seed gum-xanthan blends
作者:
Ali Alghooneh
;
Seyed Mohammad Ali Razavi
;
s.razavi@um.ac.ir
;
Fataneh Behrouzian
关键词:
Gum
;
Recovery
;
Rheology
;
Synergy
;
Thixotropy
刊名:Food
Hydrocolloids
出版年:2017
4.
Rheological properties of agar and carrageenan from Ghanaian red seaweeds
作者:
Nanna Rhein-Knudsen
a
;
nark@kt.dtu.dk" class="auth_mail" title="E-mail the corresponding author
;
Marcel Tutor Ale
a
;
mta@kt.dtu.dk" class="auth_mail" title="E-mail the corresponding author
;
Fatemeh Ajalloueian
b
;
faaj@food.dtu.dk" class="auth_mail" title="E-mail the corresponding author
;
Liyun Yu
c
;
lyyu@kt.dtu.dk" class="auth_mail" title="E-mail the corresponding author
;
Anne S. Meyer
a
;
am@kt.dtu.dk" class="auth_mail" title="E-mail the corresponding author
关键词:
Red seaweeds
;
Hydrocolloids
;
Gelling temperature
;
Rheology
刊名:Food
Hydrocolloids
出版年:2017
5.
Corrigendum to “Antimicrobial and physical-mechanical properties of pectin/papaya puree/cinnamaldehyde nanoemulsion edible composite films” [Food
Hydrocolloids
41 (2014) 188-194]
作者:
Caio G. Otoni
a
;
b
;
c
;
Má
;
rcia R. de Moura
d
;
marciadqi@gmail.com" class="auth_mail" title="E-mail the corresponding author
;
Fauze A. Aouada
d
;
Geany P. Camilloto
c
;
e
;
Renato S. Cruz
c
;
e
;
Marcos V. Lorevice
a
;
Nilda de F.F. Soares
c
;
Luiz H.C. Mattoso
a
;
b
刊名:Food
Hydrocolloids
出版年:2017
6.
Effect of hydrocolloid type on texture of pureed carrots: Rheological and sensory measures
作者:
Madhu Sharma
a
;
Eleana Kristo
a
;
Milena Corredig
a
;
b
;
Lisa Duizer
a
;
lduizer@uoguelph.ca" class="auth_mail" title="E-mail the corresponding author
关键词:
Pureed foods
;
Texture
;
Rheology
;
Sensory
;
TPA
;
Dysphagia
刊名:Food
Hydrocolloids
出版年:2017
7.
Thixotropic properties of the normal potato starch - Locust bean gum blends
作者:
Marek Sikora
a
;
rrsikora@cyf-kr.edu.pl" class="auth_mail" title="E-mail the corresponding author
;
Anna Dobosz
a
;
Magdalena Krystyjan
a
;
Greta Adamczyk
a
;
Piotr Tomasik
b
;
Wiktor Berski
a
;
Edyta Maja Kutyła-Kupidura
a
关键词:
Antithixotropy
;
Degree of structure recovery
;
Nonstarchy
hydrocolloids
;
Thixotropy
刊名:LWT - Food Science and Technology
出版年:2017
8.
Comparative study on the properties of films based on red rice (Oryza glaberrima) flour and starch
作者:
Carolina Galarza Vargas
a
;
Tania Maria Haas Costa
a
;
b
;
Alessandro de Oliveira Rios
a
;
Simone Hickmann Flô
;
res
a
;
simone.flores@ufrgs.br
关键词:
Antioxidant
;
Biopolymers
;
Casting
;
Composite films
;
Packaging
刊名:Food
Hydrocolloids
出版年:2017
9.
Pectins from food waste: Extraction, characterization and properties of watermelon rind pectin
作者:
C.L.O. Petkowicz
a
;
b
;
clop@ufpr.br
;
L.C. Vriesmann
a
;
P.A. Williams
b
关键词:
Chemical characterization
;
Citrullus lanatus polysaccharide
;
Interfacial properties
;
Rheology
刊名:Food
Hydrocolloids
出版年:2017
10.
Functionality of whey proteins covalently modified by allyl isothiocyanate. Part 1 physicochemical and antibacterial properties of native and modified whey proteins at pH 2 to 7
作者:
Julia Katharina Keppler
a
;
;
Dierk Martin
b
;
Vasil M. Garamus
c
;
Claire Berton-Carabin
d
;
Elia Nipoti
e
;
Tom Coenye
f
;
Karin Schwarz
a
关键词:
Whey protein isolate
;
Allyl isothiocyanate
;
Covalent modification
;
SAXS
;
Hydrophobicity
;
Antimicrobial effect
刊名:Food
Hydrocolloids
出版年:2017
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