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内部出版物
CNKI学位论文(13)
知网期刊论文(4)
在“
Elsevier电子期刊
”中,
命中:
18
条,耗时:小于0.01 秒
在所有数据库中总计命中:
17
条
1.
Effects of food consistency on perceived intensity and eating behavior using soft gels with varying aroma inhomogeneity
作者:
Takahiro Funami
;
tfunami@saneigenffi.co.jp" class="auth_mail" title="E-mail the corresponding author
;
Satomi Nakao
;
Mai Isono
;
Sayaka
Ishihara
;
Makoto Nakauma
关键词:
Aroma inhomogeneity
;
Consistency
;
Eating behavior
;
Electromyography variables
;
Perceived intensity
;
Soft gels
刊名:Food Hydrocolloids
出版年:2016
2.
Deformation behavior of agar gel on a soft substrate during instrumental compression and its computer simulation
作者:
Makoto Nakauma
;
Sayaka
Ishihara
;
Takahiro Funami
;
Takeshi Yamamoto
;
Mitsuru Higashimori
关键词:
Deformation
;
Agar gel
;
Soft substrate
;
Compression
;
Computer simulation
;
Fracture
刊名:Food Hydrocolloids
出版年:May, 2014
3.
Elution profile of sodium caseinate in simulated gastric fluids using an in聽vitro stomach model from semi-solidified enteral nutrition
作者:
Makoto Nakauma
;
Satomi Nakao
;
Sayaka
Ishihara
;
Takahiro Funami
关键词:
Sodium caseinate
;
Simulated gastric fluids
;
Viscosity
;
Semi-solidified enteral nutrition
;
Elution kinetics
刊名:Food Hydrocolloids
出版年:May, 2014
4.
Structural modifications of sugar beet pectin and the relationship of structure to functionality
作者:
Takahiro Funami
;
Makoto Nakauma
;
Sayaka
Ishihara
;
Rie Tanaka
;
Takeo Inoue
;
Glyn O. Phillips
关键词:
Sugar beet pectin
;
Emulsifying properties
;
Molecular structure
;
Protein
;
Lateral chains
刊名:Food Hydrocolloids
出版年:2011
5.
Molecular basis of CLICK-III/CaMKI¦Ã-mediated dendritogenesis in developing cortical neurons
作者:
Kanzo Suzuki
1
;
Sayaka
Takemoto-Kimura
1
;
2
;
Satoshi Kamijo
1
;
Masatoshi Inoue
1
;
Hajime Fujii
1
;
Natsumi Ageta-
Ishihara
1
;
3
;
Hiroyuki Okuno
1
;
Haruhiko Bito
1
;
4
刊名:Neuroscience Research
出版年:2011
6.
Molecular basis of CLICK-III/CaMKIγ-mediated dendritogenesis in developing cortical neurons
作者:
Kanzo Suzuki
1
;
Sayaka
Takemoto-Kimura
1
;
2
;
Satoshi Kamijo
1
;
Masatoshi Inoue
1
;
Hajime Fujii
1
;
Natsumi Ageta-
Ishihara
1
;
3
;
Hiroyuki Okuno
1
;
Haruhiko Bito
1
;
4
刊名:Neuroscience Research
出版年:2011
7.
Rheological properties of sodium alginate in an aqueous system during gelation in relation to supermolecular structures and Ca
2+
binding
作者:
Takahiro Funami
;
Yapeng Fang
;
Sakie Noda
;
Sayaka
Ishihara
;
Makoto Nakauma
;
Kurt I. Draget
;
Katsuyoshi Nishinari
;
Glyn O. Phillips
关键词:
Rheological properties
;
Sodium alginate
;
Gelation
;
Supermolecular structures
;
Ca
2+
binding
刊名:Food Hydrocolloids
出版年:2009
8.
Molecular structures of gellan gum imaged with atomic force microscopy (AFM) in relation to the rheological behavior in aqueous systems in the presence of sodium chloride
作者:
Takahiro Funami
;
Sakie Noda
;
Makoto Nakauma
;
Sayaka
Ishihara
;
Rheo Takahashi
;
Saphwan Al-Assaf
;
Shinya Ikeda
;
Katsuyoshi Nishinari
;
Glyn O. Phillips
关键词:
Gellan gum
;
Molecular structures
;
Atomic force microscopy (AFM)
;
Rheology
;
Sodium chloride (NaCl)
刊名:Food Hydrocolloids
出版年:2009
9.
Functions of fenugreek gum with various molecular weights on the gelatinization and retrogradation behaviors of corn starch—2: Characterizations of starch and investigations of corn starch/fenu
作者:
Takahiro Funami
;
Yohei Kataoka
;
Sakie Noda
;
Mika Hiroe
;
Sayaka
Ishihara
;
Iwao Asai
;
Rheo Takahashi
;
Naoyoshi Inouchi
;
Katsuyoshi Nishinari
关键词:
Fenugreek gum
;
Molecular weight
;
Gelatinization
;
Retrogradation
;
Corn starch
;
Galactomannan
刊名:Food Hydrocolloids
出版年:2008
10.
Functions of fenugreek gum with various molecular weights on the gelatinization and retrogradation behaviors of corn starch—1: Characterizations of fenugreek gum and investigations of corn star
作者:
Takahiro Funami
;
Yohei Kataoka
;
Sakie Noda
;
Mika Hiroe
;
Sayaka
Ishihara
;
Iwao Asai
;
Rheo Takahashi
;
Katsuyoshi Nishinari
关键词:
Fenugreek gum
;
Molecular weight
;
Gelatinization
;
Retrogradation
;
Corn starch
;
Galactomannan
刊名:Food Hydrocolloids
出版年:2008
1
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