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CNKI期刊论文0611(11)
在“
Elsevier电子期刊
”中,
命中:
2,436
条,耗时:0.0669743 秒
在所有数据库中总计命中:
5,433
条
1.
A versatile and efficient approach to separate both surfactant-stabilized
water
-
in
-
oil
and
oil
-
in
-
water
emulsions
作者:
Yong Li
a
;
b
;
Zhaozhu Zhang
a
;
zzzhang@licp.cas.cn
;
Bo Ge
a
;
b
;
Xuehu Men
c
;
menxh@lzu.edu.cn
;
Qunji Xue
a
关键词:
Stable
oil
-
water
emulsion separation
;
Hierarchical porosity
;
Swell
in
g absorption
;
Reusability
刊名:Separation and Purification Technology
出版年:2017
2.
Cut-off effect of radical TEMPO derivatives
in
olive
oil
-
in
-
water
emulsions
作者:
Amaia Lopez de Arb
in
a
a
;
Marcos Caroli Rezende
a
;
Carol
in
a Aliaga
a
;
b
;
carol
in
a.aliaga@usach.cl
关键词:
Oil
-
in
-
water
emulsions
;
TEMPO derivatives
;
Reaction with Trolox
;
Pyrene quench
in
g
;
Cut-off effect
刊名:Food Chemistry
出版年:2017
3.
Chemical composition and antimicrobial activity of garlic essential
oil
s evaluated
in
organic solvent, emulsify
in
g, and self-microemulsify
in
g
water
based delivery systems
作者:
Hoda S. El-Sayed
a
;
Remigius Chizzola
b
;
Asmaa A. Ramadan
c
;
Amr E. Edris
d
;
amr_edris@hotmail.com
关键词:
Garlic
;
Essential
oil
;
Antimicrobial activity
;
Water
-based
;
Delivery system
;
Emulsions
;
Micro
emulsions
刊名:Food Chemistry
出版年:2017
4.
Preparation of
water
-
in
-
oil
-
in
-
water
emulsions
by low frequency ultrasound us
in
g skim milk and sunflower
oil
作者:
Thomas S.H. Leong
a
;
b
;
c
;
Meifang Zhou
b
;
Nivanyah Kukan
c
;
Muthupandian Ashokkumar
a
;
b
;
Gregory J.O. Mart
in
a
;
c
;
gjmart
in
@unimelb.edu.au" class="auth_mail" title="E-mail the correspond
in
g author
关键词:
Double emulsion
;
Ultrasound
;
Skim milk
刊名:Food Hydrocolloids
出版年:2017
5.
Restructur
in
g the surface of polyurethane res
in
enforced filter media to separate surfactant stabilized
oil
-
in
-
water
emulsions
via coalescence
作者:
Dan Hu
a
;
b
;
Lei Li
a
;
b
;
Yanxiang Li
a
;
Chuanfang Yang
a
;
cfyang@ipe.ac.cn" class="auth_mail" title="E-mail the correspond
in
g author
关键词:
Res
in
emulsification
;
Wettability
;
Coalescence
;
Surfactant
;
Oil
/
water
emulsions
刊名:Separation and Purification Technology
出版年:2017
6.
Improvement of the emulsify
in
g and oxidative stability of myofibrillar prote
in
prepared
oil
-
in
-
water
emulsions
by addition of ze
in
hydrolysates
作者:
Yuanyuan Li
a
;
Baohua Kong
a
;
kongbh63@hotmail.com
;
kongbh@163.com
;
Qian Liu
a
;
Xiufang Xia
a
;
Hongsheng Chen
b
关键词:
Ze
in
hydrolysate
;
Myofibrillar prote
in
;
Oil
-
in
-
water
emulsion
;
Emulsify
in
g stability
;
Oxidative stability
刊名:Process Biochemistry
出版年:2017
7.
Freeze-thaw stability of
oil
-
in
-
water
emulsions
stabilized by soy prote
in
isolate-dextran conjugates
作者:
Zeyu Zhang
;
Xibo Wang
;
wangxibo@neau.edu.cn
;
Jie Yu
;
Shuang Chen
;
Hongru Ge
;
Lianzhou Jiang
;
jlzname@163.com
关键词:
Soy prote
in
isolate
;
Dextran
;
Conjugates
;
Emulsions
;
Freeze-thaw stability
刊名:LWT - Food Science and Technology
出版年:2017
8.
Application of c
in
namon bark
emulsions
to protect strawberry jam from fungi
作者:
Susana Ribes
;
Ana Fuentes
;
Pau Talens
;
pautalens@tal.upv.es
;
Jose Manuel Barat
关键词:
Natural agents
;
C
in
namaldehyde
;
Oil
-
in
-
water
emulsions
;
Preservation
;
Strawberry jam
刊名:LWT - Food Science and Technology
出版年:2017
9.
Viscoelasticity enhancement
in
duced by salts for highly concentrated
oil
-
in
-
water
(O/W)
emulsions
作者:
Yanxu Fu
a
;
Dong Liang
a
;
Aibu Abdunaibe
a
;
Hongguang Li
b
;
hgli@licp.cas.cn
;
Hao Yan
c
;
Hong Wang
c
;
wanghong@mail.buct.edu.cn
关键词:
Viscoelastic
;
Paraff
in
oil
;
Emulsion
;
Salt
;
Gelation
刊名:Colloids and Surfaces A: Physicochemical and Eng
in
eer
in
g Aspects
出版年:2017
10.
Impact of the release rate of magnesium ions
in
multiple
emulsions
(
water
-
in
-
oil
-
in
-
water
) conta
inin
g BSA on the result
in
g physical properties and microstructure of soy prote
in
gel
作者:
Qiaomei Zhu
a
;
L
in
g Zhao
a
;
Hui Zhang
a
;
Masayoshi Saito
b
;
Lijun Y
in
a
;
c
;
ljy
in
@cau.edu.cn" class="auth_mail" title="E-mail the correspond
in
g author
关键词:
W/O/W
emulsions
;
BSA
;
MgCl2
;
Release rate
;
Tofu
;
Microstructure
刊名:Food Chemistry
出版年:2017
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