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72篇 您的检索式：作者名="Sanguansri"

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	题名	作者	年代	出处	被引量
1	柠檬酸和异抗坏血酸钠处理对冷藏鲜切菠萝质量的影响显示文摘采用响应面方法,研究柠檬酸、异抗坏血酸钠处理和冷藏时间对鲜切菠萝颜色、硬度、失重和包装内气体组成的影响。新鲜菠萝片分别用0%~1.0%的柠檬酸和异抗坏血酸钠处理3min,然后装在塑料泡沫碟中,用PVC薄膜密封,在5℃冷库中贮藏0~14d。结果表明,异抗坏血酸钠显著地减缓L、a、b、失重(p≤0.001)和硬度(p≤0.1)的变化,但对包装内O2和CO2含量没有影响。柠檬酸对L、硬度和失重有影响(p≤0.1)。所有考察的指标在贮藏过程中均显著变化(p≤0.01)。建立的回归模型可充分预测柠檬酸、异抗坏血酸钠处理和冷藏时间对鲜切菠萝质量的影响。	覃海元杨昌鹏 Sanguansri Charoenrein	2006	食品工业科技2006，27，8：	27
2	In vitro lipolysis of fish oil microcapsules containing protein and resistant starch 显示文摘	Chung C Sanguansri L Augustin M A	2011	Food Chemistry2011，124，：	1
3	Effect of sucroseon the freeze-thaw stability of rice starch gels:Correlation with mi-crostructure and freezable water显示文摘	Thunyaboon Arunyanart Sanguansri Charoenrein	2008	Carbohydrate Polymers2008，，74：	1
4	Effects of hydrocolloidsand freezing rates on freeze-thaw stability of tapioca starch gels显示文摘	Janya Muadklay Sanguansri Charoenrein	2008	Food Hydrocolloids2008，，22：	1
5	Water footprint of livestock:comparison of six geographicallydefined beef production systems显示文摘	RIDOUTT B G SANGUANSRI P FREER M	2011	International Journal of Life Cycle Assessment2011，17，：	1
6	Impact of oil type on nanoemulsion formation and Ostwald ripening stability 显示文摘	Wooster TJ Golding M Sanguansri P	2008	Langmuir2008，24，12：	1
7	Maillard reaction products as encapsulants for fish oil powders显示文摘	Augustin M A Sanguansri L Bode 0	2006	Journal of Food Science2006，71，2：	1
8	Effects of hydrocolloids and freezing rates on freeze–thaw stability of tapioca starch gels显示文摘	Janya Muadklay Sanguansri Charoenrein	2007	Food Hydrocolloids2007，，7：	1
9	Effect of waxy rice flour and cassava starch on freeze-thaw stability of rice starch gels 显示文摘	Sanguansri C	2012	Carbohydrate Pol ymers2012，90，2：	1
10	Impact of oil type on nanoemulsion formation and Ostwald ripening stability 显示文摘	Wooster T J Golding M Sanguansri P	2008	Langmuir2008，24，12：	1
11	Impact of oil type on nanoemulsion formation and Ostwald ripening stability 显示文摘	Wooster TJ Golding M Sanguansri P	2008	Langmuir2008，24，12：	1
12	Impact of oil type on nanoemulsion formation and Ostwald ripening stability显示文摘	Wooster T J Golding M Sanguansri P	2008	Langmuir2008，24，12：	1
13	Effect of sucrose on the freeze - thaw stability of rice starch gels : Correlation with mi- crostructure and freezable water 显示文摘	Thunyaboon Arunyanart Sanguansri Charoenrein	2008	Carbohydrate polymers2008，74，3：	1
14	Morphology and physicochemical changes in rice flour during rice paper production 显示文摘	Suphatta P Sanguansri C	2007	Food Research International2007，40，：	1
15	The Water Foot- print of Food Waste: Case Study of Fresh Mango in Aus- tralia 显示文摘	Ridoutt B G Juliano P Sanguansri P	2010	Journal of Cleaner Production2010，18，：	1
16	Effect of water activity on sugar crystallization and/q-carotene stability of freeze-dried mango powder 显示文摘	NATHDANAI HARNKARNSUJARIT SANGUANSRI CHAROENREIN	2011	Journal of Food Engineering2011，，105：	1
17	Enhancesurvival of spray-dried microencapsulated Lactobacillus rhamnosus GG in the presence of glucose显示文摘	YING Danyang SUN Jing SANGUANSRI L		0，，3：	1
18	Maillard reaction products as encapsulants for fish oil powders 显示文摘	AUGUSTIN M A SANGUANSRI L BODE O	2006	Journal of Food Science2006，71，2：	1
19	Nano-and micro-encapsulated systems for enhancing the delivery of resveratrol显示文摘	Augustin MA Sanguansri L Lockett T	2013	Ann NY Acad Sci2013，1290，：	1
20	Effect of rice storage on pasting prop-erties, swelling and granular morphology of rice flour I显示文摘	Wattinee K Sanguansri C	2012	Asian Journal of Food and Agro-Industry2012，5，4：	1

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