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在“Elsevier电子期刊”中，命中：4条，耗时：小于0.01 秒

1.Physical and structural changes induced by high pressure on corn starch, rice flour and waxy rice flour

作者：Carola Cappa^a ; ^{carola.cappa@unimi.it" class="auth_mail" title="E-mail the corresponding author} ; ^{carola.cappa@gmail.com" class="auth_mail" title="E-mail the corresponding author} ; Mara Lucisano^a ; Gustavo V. Barbosa-Cá ; novas^b ; Manuela Mariotti^a

关键词：ANOVA ; Analysis of variance ; BD ; breakdown ; BU ; Brabender Unit ; CS ; corn starch ; DSC ; differential scanning calorimetry ; ESEM ; environmental scanning electron microscopy ; FV ; final viscosity ; GF ; gluten-free ; HP ; high pressure ; LASRC ; lactic acid SRC ; LSD ; least significant differences ; MVA ; Brabender® ; Micro-Visco-Amylograph ; PT ; pasting temperature ; Ptime ; time necessary to achieve the peak viscosity ; PV ; peak viscosity ; RF ; rice flour ; SB ; setback ; SCSRC ; sodium carbonate SRC ; SEA ; starch

刊名：Food Research International

出版年：2016

2.A model of TLR4 signaling and tolerance using a qualitative, particle–event-based method: Introduction of spatially configured stochastic reaction chambers (SCSRC)

作者：Gary An

关键词：Systems biology ; Intracellular signaling ; Knowledge representation ; Toll-like receptor ; Preconditioning ; Agent-based model

刊名：Mathematical Biosciences

出版年：2009

3.Suitability of solvent retention capacity tests to assess the cookie and bread making quality of European wheat flours

作者：Annelies E. Duyvejonck ; ^{annelies.duyvejonck@biw.kuleuven.be} ; Bert Lagrain ^{bert.lagrain@biw.kuleuven.be} ; Emmie Dornez ^{emmie.dornez@biw.kuleuven.be} ; Jan A. Delcour ^{jan.delcour@biw.kuleuven.be} ; Christophe M. Courtin ^{christophe.courtin@biw.kuleuven.be}

关键词：Flour quality ; Farinograph ; Mixograph ; Alveograph ; Zeleny sedimentation test

刊名：Lebensmittel-Wissenschaft und -Technologie

出版年：2012

4.Relative contribution of wheat flour constituents to Solvent Retention Capacity profiles of European wheats

作者：Annelies E. Duyvejonck ; ^a ; ^{annelies.duyvejonck@biw.kuleuven.be"" rel=""nofollow} ; Bert Lagrain^a ; Bram Pareyt^a ; Christophe M. Courtin^a ; Jan A. Delcour^a

关键词：European wheat flour Solvent Retention Capacity (SRC) ; Damaged starch ; Proteins ; Arabinoxylans

刊名：Journal of Cereal Science

出版年：2011

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