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53篇 您的检索式：期刊名="Food Colloids"

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	题名	作者	年代	出处	被引量
1	In vitro assessment of the effects of dietary fibers on microbial fermentation and commu- nities from large intestinal digesta of pigs显示文摘	Lin B Gong J Wang Q	2011	Food Hydro- colloids2011，25，2：	1
2	Starch Hydroxyalkylation: Physicochemical Proper- ties and Enzymatic Digestibility of Native and Hydroxypropy- lated Finger Millet(Eleusine Coracana) Starch 显示文摘	Lawal O S	2009	Food Hydro- colloids2009，23，2：	1
3	Direct compression behav- ior of low - and high - methoxylated pectins 显示文摘	Salbu L Bauer- Brandi A Tbe I	2010	Food Hydro- colloids2010，11，1：	1
4	Effect of glycerol mono stearate on the physico-chemical thermal melogical and noodle mak- ing properties of corn and potato starches显示文摘	KaurL Singh J Singh N	2005	Food Hydro- colloids2005，19，：	1
5	Physicochemieal, functional and structural properties of vicilin-rich protein isolates from three Phaseolus legumes: Effect of heat treatment显示文摘	Tang C H Sun X Yin S W	2009	Food Hydro- colloids2009，23，7：	1
6	Effects of gelatin origin, bovine - hide and tuna -skin, on the properties of compound gelatin - ehitosan films显示文摘	Gomez - Estaca J Gomez - Guillon M C Ferndndez - Martin F	2011	Food Hydro- colloids2011，25，6：	1
7	Study of the denaturation/aggregation behavior of whole porcine plasma and its protein fractions during heating under acidic pH by variable-temperature F'FIR spectroscopy显示文摘	Saguer E Alvarez PA Sedman J	2013	Food Hydro- colloids2013，33，2：	1
8	Cross - linking of wheat starch improves the crispness of deep- fried battered food 显示文摘	Primo - Martin C	2012	Food Hydro- colloids2012，28，1：	1
9	Effect of extraction conditions on the yield and purity of ulvan extracted from Ulval actuca 显示文摘	Yaich H Garna H Besbes S	2013	Food Hydro- colloids2013，31，2：	1
10	Heat-induced eonformational changes in araehin at low pH: mechanism of gel formation显示文摘	Navin KDK	1987	Food Hydro- colloids1987，1，3：	1
11	Hydrocolloids at interfaces and the influence on the properties of the dispersed systems显示文摘	Dickson E	2003	Food Hydro- colloids2003，17，1：	1
12	Effect of glycerol monostearate on the physico - chemical, thermal, rheological and noo- dle making properties of corn and potato starches 显示文摘	Lovedeep Kaur Jaspreet Singh Narpinder Singh	2005	Food Hydro- colloids2005，19，：	1
13	Colloidal stability and sedimentation of pectin - stabilized acid milk drinks 显示文摘	Kravtchenko T P Parker A	1995	Food Macromolecules and Colloids1995，2，：	1
14	Influence of moisture content on the degradation of waxy and normal corn starch acid-treated in methanol显示文摘	Lin J H Pan C L Hsu Y H	2012	Food Hydro- colloids2012，26，：	1
15	Heterogeneity and homogeneity of an arabinogalactan-protein : Acacia senegal gum 显示文摘	Siobhan C Jean CF Marie CV	1987	Food Hydro- colloids1987，1，56：	1
16	Influence of hydrocoI- loids on dough rheology and bread quality显示文摘	Rosell C M Rojas J A Benedito B	2001	Food Hydro- colloids2001，15，：	1
17	Influence of molecular structural characteristics on pasting and thermal properties of acid-methanol-treated rice starches显示文摘	Lin J H Pan C L Hsu Y H	2012	Food Hydro- colloids2012，26，：	1
18	Interfacial and foaming properties of bovine 13-1acto- globulin : Galactose Maillard conjugates 显示文摘	Corzo-Martfnez M Carrera S6nchez C Moreno F J	2012	Food Hydro- colloids2012，27，2：	1
19	Effect of whey pro- tein purity and glycerol content upon physical properties of edible films manufactured therefrom 显示文摘	Ramos 6 L Reinas I Silva S I	2013	Food Hydro- colloids2013，30，：	1
20	Investigation into the physical and chemical properties of sodium casienate-maltodextrin glyco-conjugates显示文摘	Gordon A Morris Ian M Sims Andrew J Robertson	2004	Food Colloids2004，，18：	1

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