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Wiley电子期刊(7)
SpringerLink电子期刊(83)
Elsevier电子期刊(557)
ACS电子期刊(95)
在“
SpringerLink电子期刊
”中,
命中:
83
条,耗时:小于0.01 秒
在所有数据库中总计命中:
742
条
1.
Long-term stability of
sodium
caseinate
-stabilized nanoemulsions
作者:
Manispuritha Yerramilli
;
Supratim Ghosh
关键词:
Sodium
caseinate
;
Nanoemulsion
;
Depletion flocculation
;
Long
;
term stability
;
Creaming
;
Photocentrifuge
刊名:Journal of Food Science and Technology
出版年:2017
2.
The effects of biomacromolecules on the physical stability of W/O/W emulsions
作者:
Jinlong Li
;
Yunping Zhu
;
Chao Teng
;
Ke Xiong…
关键词:
W/O/W emulsions
;
Biomacromolecules
;
Physical stability
;
Rheological properties
刊名:Journal of Food Science and Technology
出版年:2017
3.
Application of response surface methodology and spectroscopic approach for investigating of curcumin nanoencapsulation using natural biopolymers and nonionic surfactant
作者:
Shaghayegh Sheikhzadeh
;
Mohammad Alizadeh…
关键词:
Curcumin
;
Sodium
caseinate
;
Tween 20
;
Nanodispersion
;
FTIR
;
Zeta potential
刊名:Journal of Food Science and Technology
出版年:2016
4.
Comparison of the colloidal stability, bioaccessibility and antioxidant activity of corn protein hydrolysate and
sodium
caseinate
stabilized curcumin nanoparticles
作者:
Yong-Hui Wang
;
Yang Yuan
;
Xiao-Quan Yang…
关键词:
Corn protein hydrolysate
;
Curcumin
;
Nanoparticles
;
Bioaccessibility
;
Antioxidant activity
刊名:Journal of Food Science and Technology
出版年:2016
5.
Effect of pH on turbidity, size, viscosity and the shape of
sodium
caseinate
aggregates with light scattering and rheometry
作者:
Sara Ghorbani Gorji
;
Elham Ghorbani Gorji…
关键词:
Sodium
caseinate
;
Spectrophotometry
;
Viscosity
;
Aggregation
;
Particle size
刊名:Journal of Food Science and Technology
出版年:2015
6.
Lipid oxidation of
sodium
caseinate
-stabilized emulsion-gels prepared using microbial transglutaminase
作者:
Seong Hoon Lim
;
Ha Ram Kim
;
Seung Jun Choi
;
Tae Wha Moon
关键词:
emulsion
;
gel
;
lipid oxidation
;
microbial transglutaminase
;
sodium
caseinate
;
sunflower oil
刊名:Food Science and Biotechnology
出版年:2015
7.
Acid-Induced Aggregation and Gelation of
Sodium
Caseinate
-Guar Gum Mixtures
作者:
María Eugenia Hidalgo
;
Manuel Fontana
;
Mirta Armendariz…
关键词:
Sodium
caseinate
/guar gum acid gels
;
Thermodynamic incompatibility
;
Rheological properties
;
Microstructure
;
Experiment design
刊名:Food Biophysics
出版年:2015
8.
Development and characterization of functional O/W emulsions with chia seed (
Salvia hispanica
L.) by-products
作者:
Luciana Magdalena Julio
;
Vanesa Yanet Ixtaina…
关键词:
Chia seed oil
;
Chia mucilage
;
Chia protein
;
rich fraction
;
O/W emulsions
;
Physicochemical properties
刊名:Journal of Food Science and Technology
出版年:2016
9.
Rheology, particle-size distribution, and stability of low-fat mayonnaise produced via double emulsions
作者:
Merve Yildirim
;
Gulum Sumnu
;
Serpil Sahin
关键词:
mayonnaise
;
double emulsion
;
fat reduction
;
stability
刊名:Food Science and Biotechnology
出版年:2016
10.
Edible antimicrobial films based on microencapsulated lemongrass oil
作者:
Rubén O. Bustos C.
;
Francesca V. Alberti R.…
关键词:
Lemongrass oil microcapsule
;
Edible alginate film
;
Controlled release
;
Escherichia coli
;
Listeria monocytogenes
;
Growth inhibition
刊名:Journal of Food Science and Technology
出版年:2016
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