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知网期刊论文(6)
在“
Elsevier电子期刊
”中,
命中:
10
条,耗时:小于0.01 秒
在所有数据库中总计命中:
8
条
1.
Influence of molecular weight and degree of substitution of various carboxymethyl celluloses on unheated and heated emulsion-type sausage models
作者:
Monika
Gibis
;
Valerie Schuh
;
Karin Allard
;
Jochen Weiss
;
j.weiss@uni-hohenheim.de
关键词:
CMC
;
carboxymethyl cellulose
;
MW
;
molecular weight
;
°
;
DS
;
degree of substitution
;
CLSM
;
confocal laser scanning microscopy
;
Eq.
;
equation
;
NaCl
;
sodium chloride
;
LMW
;
low molecular weight
;
MMW
;
medium molecular weight
;
HMW
;
high molecular weight
刊名:Carbohydrate Polymers
出版年:2017
2.
In vitro release of grape-seed polyphenols encapsulated from uncoated and chitosan-coated liposomes
作者:
Monika
Gibis
;
gibis
@uni-hohenheim.de" class="auth_mail" title="E-mail the corresponding author
;
Chiara Ruedt
;
Jochen Weiss
关键词:
Release
;
Grape-seed extract
;
Polyphenols
;
Chitosan
;
Encapsulation
;
Liposomes
;
Release models
刊名:Food Research International
出版年:2016
3.
Interaction of polyphenols and multilayered liposomal-encapsulated grape seed extract with native and heat-treated proteins
作者:
Monika
Gibis
;
gibis
@uni-hohenheim.de" class="auth_mail
;
Karina Thellmann
;
Chutima Thongkaew
;
Jochen Weiss
关键词:
Grape seed extract
;
Polyphenols
;
Precipitation
;
Multilayering
;
Liposomes
;
Proteins
刊名:Food Hydrocolloids
出版年:December 2014
4.
Formation, characterization, and stability of encapsulated hibiscus extract in multilayered liposomes
作者:
Monika
Gibis
;
gibis
@uni-hohenheim.de" class="auth_mail
;
Benjamin Zeeb
;
Jochen Weiss
关键词:
Hibiscus extract
;
Liposomes
;
Multilayering
;
Chitosan
;
Pectin
;
Hexanal
刊名:Food Hydrocolloids
出版年:July, 2014
5.
Influence of buffer on the preparation of multilayered oil-in-water emulsions stabilized by proteins and polysaccharides
作者:
Benjamin Zeeb
;
Hui Zhang
;
Monika
Gibis
;
Lutz Fischer
;
Jochen Weiss
关键词:
Multilayered emulsions
;
Biopolymer
;
Citrate buffer
;
Acetate buffer
;
Ionic strength
;
Debye screening length
刊名:Food Research International
出版年:2013
6.
Transglutaminase-induced crosslinking of sodium caseinate stabilized oil droplets in oil-in-water emulsions
作者:
Benjamin Zeeb
;
Johanna Beicht
;
Thomas Eisele
;
Monika
Gibis
;
Lutz Fischer
;
Jochen Weiss
关键词:
Transglutaminase
;
Oil-in-water emulsion
;
Crosslinking
;
Critical concentration
;
Droplet network
;
Protein
刊名:Food Research International
出版年:December, 2013
7.
Antioxidant capacity and inhibitory effect of grape seed and rosemary extract in marinades on the formation of heterocyclic amines in fried beef patties
作者:
Monika
Gibis
;
gibis
@uni-hohenheim.de
;
Jochen Weiss
关键词:
HAs
;
heterocyclic amines
;
IQ
;
2-amino-3-methylimidazo[4
;
5-f]quinoline (CAS No. 76180-96-6)
;
IQx
;
2-amino-3-methylimidazo[4
;
5-f]quinoxaline (CAS No. 108354-47-8)
;
MeIQ
;
2-amino-3
;
4-dimethylimidazo[4
;
5-f]quinoline (CAS No. 77094-11-2)
;
MeIQx
;
2-amino-3
;
8-di
刊名:Food Chemistry
出版年:2012
8.
Influence of interfacial properties on Ostwald ripening in crosslinked multilayered oil-in-water emulsions
作者:
Benjamin Zeeb
;
Monika
Gibis
;
Lutz Fischer
;
Jochen Weiss
关键词:
Multilayered emulsions
;
Layer-by-layer electrostatic deposition method
;
Laccase
;
Ostwald ripening
;
Layer thickness
;
Layer density
刊名:Journal of Colloid and Interface Science
出版年:2012
9.
Advances in ingredient and processing systems for meat and meat products
作者:
Jochen Weiss
;
Monika
Gibis
;
Valerie Schuh
;
Hanna Salminen
关键词:
Meat products
;
Structure creation
;
Processing
;
Novel ingredients
刊名:Meat Science
出版年:2010
10.
Inhibitory effect of marinades with hibiscus extract on formation of heterocyclic aromatic amines and sensory quality of fried beef patties
作者:
Monika
Gibis
;
Jochen Weiss
关键词:
Heterocyclic aromatic amines
;
Hibiscus extract
;
Antioxidant
;
Beef patties
;
Antioxidant capacity
;
Sensory quality
刊名:Meat Science
出版年:2010
1
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