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CNKI期刊论文0611(11)
在“
Elsevier电子期刊
”中,
命中:
4,638
条,耗时:小于0.01 秒
在所有数据库中总计命中:
9,311
条
1.
Ultrasound-induced
gelation
of fluorenyl-9-methoxycarbonyl-l-lysine(fluorenyl-9-methoxycarbonyl)-OH and its dipeptide derivatives showing very low minimum
gelation
concentrations
作者:
Huimin Geng
a
;
b
;
genghuimin1003@163.com
;
Lin Ye
a
;
b
;
yelin@bit.edu.cn
;
Ai-ying Zhang
a
;
b
;
zhay@bit.edu.cn
;
Ziqiang Shao
a
;
c
;
shaoziqiang@263.net
;
Zeng-guo Feng
a
;
b
;
sainfeng@bit.edu.cn
关键词:
Ultrasound-induced
gelation
;
Organogels
;
Self-assembly
;
Lysine-based short peptides
刊名:Journal of Colloid and Interface Science
出版年:2017
2.
Gastrophysics: Statistical thermodynamics of biomolecular denaturation and
gelation
from the Kirkwood-Buff theory towards the understanding of tofu
作者:
Seishi Shimizu
a
;
seishi.shimizu@york.ac.uk" class="auth_mail" title="E-mail the corresponding author
;
Richard Stenner
a
;
1
;
Nobuyuki Matubayasi
b
;
c
关键词:
Statistical thermodynamics
;
Kirkwood-Buff theory
;
Hydration
;
Cosolvents
;
Gelation
;
Tofu
刊名:Food Hydrocolloids
出版年:2017
3.
Charge-assisted bond N
+
H mediates the
gelation
of amorphous lurasidone hydrochloride during dissolution
作者:
Shuai Qian
a
;
1
;
Shanshan Wang
a
;
1
;
Zhen Li
b
;
Xiaojie Wang
a
;
Di Ma
a
;
Shujun Liang
b
;
Yuan Gao
a
;
Jianjun Zhang
b
;
amicute@163.com
;
Yuanfeng Wei
a
;
weiyuanfengyuer@yeah.net
关键词:
Lurasidone hydrochloride
;
Amorphous
;
Gelation
;
Charge-assisted bond
刊名:International Journal of Pharmaceutics
出版年:2017
4.
Solvothermal co-
gelation
synthesis of N-doped three-dimensional open macro/mesoporous carbon as efficient electrocatalyst for oxygen reduction reaction
作者:
Wen Hu
a
;
huwen@cheng.es.osaka-u.ac.jp
;
Nao Yoshida
a
;
Yuichiro Hirota
a
;
Shunsuke Tanaka
b
;
Norikazu Nishiyama
a
;
nisiyama@cheng.es.osaka-u.ac.jp
关键词:
Electrocatalyst
;
Oxygen reduction reaction
;
Open macro/mesoporous N-doped carbon
;
Solvothermal co-
gelation
synthesis
;
Stability
刊名:Electrochemistry Communications
出版年:2017
5.
An approximate theoretical solution to particle coagulation and
gelation
using a method of moments
作者:
Jianming Wei
wei@uni-duisburg.de
关键词:
Method of moments
;
Coagulation
;
Brownian kernel
;
Gelling kernel
;
Gelation
刊名:Journal of Aerosol Science
出版年:2017
6.
Production of microcapsules containing Bifidobacterium BB-12 by emulsification/internal
gelation
作者:
Augusto Tasch Holkem
a
;
Greice Carine Raddatz
a
;
Juliano Smanioto Barin
a
;
É
;
rico Marlon Moraes Flores
b
;
Edson Irineo Muller
b
;
Cristiane Franco Codevilla
a
;
Eduardo Jacob-Lopes
a
;
Carlos Raimundo Ferreira Grosso
c
;
Cristiano Ragagnin de Menezes
a
;
cristiano.ufsm@gmail.com
关键词:
Probiotics
;
Microencapsulation
;
Sodium alginate
;
Internal ionic
gelation
;
Bifidobacterium
刊名:LWT - Food Science and Technology
出版年:2017
7.
The effect of ionotropic
gelation
residence time on alginate cross-linking and properties
作者:
Mitulkumar A. Patel
a
;
1
;
Mohamed H.H. AbouGhaly
a
;
b
;
1
;
Jacqueline V. Schryer-Praga
a
;
Keith Chadwick
a
;
chadwick@purdue.edu" class="auth_mail" title="E-mail the corresponding author
关键词:
AAP
;
acetaminophen
;
ANOVA
;
analysis of variance
;
ATR
;
attenuated total reflectance
;
BCS
;
biopharmaceutical classification system
;
CAP
;
calcium alginate particle
;
CSD
;
Cambridge structure database
;
DL
;
drug loading
;
EDS
;
electron dispersive spectroscopy
;
FTIR
;
Fourier-transform infrared
;
IG
;
ionotropic
gelation
;
IGRT
;
ionotropic
gelation
residence time (IGRT)
;
f2
;
similarity factor
;
SGF
;
simulated gastric fluid
;
SIF
;
simulated intestinal fluid
;
XRPD
;
X-ray powder diffraction
刊名:Carbohydrate Polymers
出版年:2017
8.
Cold-set
gelation
of whey protein isolate and low-methoxyl pectin at low pH
关键词:
Whey protein isolate
;
Low methoxyl pectin
;
Cold-set
gelation
;
pH
;
Self-standing gel
;
Response surface methodology
刊名:Food Hydrocolloids
出版年:2017
9.
Pellets based on polyuronates: Relationship between
gelation
and release properties
作者:
Uyen T.D. Huynh
a
;
b
;
Ali Assifaoui
a
;
c
;
Odile Chambin
a
;
c
;
odile.chambin@u-bourgogne.fr
关键词:
Polyuronates
;
Ionotropic
gelation
;
In vitro release
;
Rheological properties
;
Gels
;
Pellets
刊名:Journal of Food Engineering
出版年:2017
10.
The effect of the pH on thermal aggregation and
gelation
of soy proteins
作者:
Nannan Chen
a
;
b
;
Mouming Zhao
a
;
Frederick Niepceron
b
;
Taco Nicolai
b
;
Taco.Nicolai@univ-lemans.fr
;
Christophe Chassenieux
b
关键词:
Aggregation
;
Gelation
;
Rheology
;
Light scattering
;
Concentration
;
pH
刊名:Food Hydrocolloids
出版年:2017
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