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内部出版物
在“
Elsevier电子期刊
”中,
命中:
152
条,耗时:小于0.01 秒
1.
Process conditions influencing wheat gluten polymerization during high moisture extrusion of meat analog products
作者:
Valerie L. Pietsch
;
M. Azad Emin
;
azad.emin@kit.edu
;
Heike P.
Schuchmann
关键词:
Plant protein
;
Wheat gluten
;
Protein polymerization
;
High moisture extrusion
;
Meat analog
刊名:Journal of Food Engineering
出版年:2017
2.
Interfacial and emulsifying properties of citrus pectin: Interaction of pH, ionic strength and degree of esterification
作者:
U.S. Schmidt
;
ulrike.schmidt@kit.edu" class="auth_mail" title="E-mail the corresponding author
;
L. Schü
;
tz
;
H.P.
Schuchmann
关键词:
Emulsion
;
Pectin
;
Polyelectrolytes
;
Interfacial rheology
;
Microgel
;
Adsorption
刊名:Food Hydrocolloids
出版年:2017
3.
Triangular flow of negative pions emitted in PbAu collisions at
作者:
D. Adamová
;
a
;
G. Agakichiev
b
;
1
;
A. Andronic
c
;
2
;
D. Antończyk
d
;
H. Appelshä
;
user
d
;
V. Belaga
b
;
J. Bielčí
;
ková
;
e
;
f
;
3
;
P. Braun-Munzinger
c
;
2
;
O. Busch
f
;
A. Cherlin
g
;
S. Damjanović
f
;
T. Dietel
h
;
9
;
L. Dietrich
f
;
A. Drees
i
;
W. Dubitzky
f
;
S.I. Esumi
f
;
4
;
K. Filimonov
f
;
5
;
K. Fomenko
b
;
Z. Fraenkel
g
;
;
C. Garabatos
c
;
P. Glä
;
ssel
f
;
G. Hering
c
;
J. Holeczek
c
;
M. Kalisky
c
;
Iu. Karpenko
k
;
10
;
G. Krobath
f
;
V. Kushpil
a
;
A. Maas
c
;
A. Marí
;
n
c
;
2
;
J. Milo&scaron
;
ević
f
;
6
;
Jovan.Milosevic@cern.ch
;
D. Miśkowiec
c
;
2
;
Y. Panebrattsev
b
;
O. Petchenova
b
;
V. Petrá
;
ček
f
;
7
;
S. Radomski
c
;
J. Rak
c
;
8
;
I. Ravinovich
g
;
P. Rehak
j
;
;
H. Sako
c
;
W. Schmitz
f
;
S.
Schuchmann
d
;
S. Sedykh
c
;
S. Shimansky
b
;
J. Stachel
f
;
M. &Scaron
;
umbera
a
;
H. Tilsner
f
;
I. Tserruya
g
;
G. Tsiledakis
c
;
J.P. Wessels
h
;
T. Wienold
f
关键词:
Triangular flow
;
SPS
;
Heavy-ion
刊名:Nuclear Physics A
出版年:2017
4.
Influence of viscosity ratio and initial oil drop size on the oil drop breakup during effervescent atomization
作者:
Agnes Kleinhans
;
agnes.kleinhans@kit.edu" class="auth_mail" title="E-mail the corresponding author
;
Barbara Hornfischer
barbara.hornfischer@web.de" class="auth_mail" title="E-mail the corresponding author
;
Volker Gaukel
volker.gaukel@kit.edu" class="auth_mail" title="E-mail the corresponding author
;
Heike P.
Schuchmann
heike.
schuchmann
@kit.edu" class="auth_mail" title="E-mail the corresponding author
关键词:
Effervescent atomization
;
Air-Core-Liquid-Ring Nozzle
;
Annular flow
;
Emulsion stability
;
Viscosity ratio
;
Capillary rheometer
刊名:Chemical Engineering & Processing
出版年:2016
5.
On the characterization of spray unsteadiness and its influence on oil drop breakup during effervescent atomization
作者:
Agnes Kleinhans
a
;
agnes.kleinhans@kit.edu" class="auth_mail" title="E-mail the corresponding author
;
Kostadinka Georgieva
a
;
kostadinka.georgieva@yahoo.de" class="auth_mail" title="E-mail the corresponding author
;
Moritz Wagner
b
;
moritz.wagner@qudosoft.de" class="auth_mail" title="E-mail the corresponding author
;
Volker Gaukel
a
;
Volker.Gaukel@kit.edu" class="auth_mail" title="E-mail the corresponding author
;
Heike P.
Schuchmann
a
;
Heike.
Schuchmann
@kit.edu" class="auth_mail" title="E-mail the corresponding author
关键词:
Effervescent atomization
;
Spray unsteadiness
;
Flow pattern
;
Time-dependent Sauter diameter
;
Emulsion
;
Oil drop size
刊名:Chemical Engineering & Processing
出版年:2016
6.
Measurement of the true melt temperature in a twin-screw extrusion processing of starch based matrices via infrared sensor
作者:
M.A. Emin
a
;
azad.emin@kit.edu" class="auth_mail" title="E-mail the corresponding author
;
T. Teumer
b
;
W. Schmitt
a
;
M. Rä
;
dle
b
;
H.P.
Schuchmann
a
关键词:
Food extrusion
;
Process control
;
Infrared sensor
;
Temperature measurement
;
Non-isothermal flow
刊名:Journal of Food Engineering
出版年:2016
7.
Sono-chemiluminescence (SCL) in a high-pressure double stage homogenization processes
作者:
Marc Schlender
;
marc.schlender@kit.edu" class="auth_mail" title="E-mail the corresponding author
;
Katharina Minke
;
Heike P.
Schuchmann
关键词:
High-pressure homogenization
;
Hydrodynamic cavitation
;
Sono-chemiluminescence
;
Back-pressure
;
Double stage process
;
Cavitation intensity
刊名:Chemical Engineering Science
出版年:2016
8.
Influence of the degree of esterification on the emulsifying performance of conjugates formed between whey protein isolate and citrus pectin
作者:
U.S. Schmidt
a
;
ulrike.schmidt@kit.edu" class="auth_mail" title="E-mail the corresponding author
;
V.L. Pietsch
a
;
b
;
C. Rentschler
b
;
T. Kurz
b
;
H.-U. Endreß
;
b
;
H.P.
Schuchmann
a
关键词:
Emulsion
;
Pectin
;
Polysaccharides
;
Whey protein isolate
;
Protein-polysaccharide conjugates
;
Glycosylation
刊名:Food Hydrocolloids
出版年:2016
9.
Twin-fluid atomization of viscous liquids: The effect of atomizer construction on breakup process, spray stability and droplet size
作者:
M. Mlkvik
a
;
mlkvik@fme.vutbr.cz" class="auth_mail" title="E-mail the corresponding author
;
P. Stä
;
hle
b
;
philipp.staehle@kit.edu" class="auth_mail" title="E-mail the corresponding author
;
H.P.
Schuchmann
b
;
heike.
schuchmann
@kit.edu" class="auth_mail" title="E-mail the corresponding author
;
V. Gaukel
b
;
volker.gaukel@kit.edu" class="auth_mail" title="E-mail the corresponding author
;
J. Jedelsky
a
;
jedelsky@fme.vutbr.cz" class="auth_mail" title="E-mail the corresponding author
;
M. Jicha
a
;
jicha@fme.vutbr.cz" class="auth_mail" title="E-mail the corresponding author
关键词:
Twin-fluid atomizer
;
Two-phase flow
;
Atomization
;
Liquid breakup
;
Spray imagining
;
Spray stability
;
Comparison of atomizers
刊名:International Journal of Multiphase Flow
出版年:2015
10.
Influence of feed viscosity on the two-phase flow inside the exit orifice of an effervescent atomizer and on resulting spray characteristics
作者:
P. Stä
;
hle
;
philipp.staehle@kit.edu" class="auth_mail" title="E-mail the corresponding author
;
V. Gaukel
;
H.P.
Schuchmann
关键词:
Effervescent atomization
;
Two-phase flow pattern
;
Spray characteristics
;
Viscosity
;
Spray drying
刊名:Food Research International
出版年:2015
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