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| Result Number | Material Type | Add to My Shelf Action | Record Details and Options |
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| 1 |
Material Type: magazinearticle
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Effect of Protamex Hydrolysis on Foaming Properties and Structural Properties of Corn GlutelinShípĭn kēxué, 2023-12, Vol.44 (24), p.41-49 [Peer Reviewed Journal]ISSN: 1002-6630 ;DOI: 10.7506/spkx1002-6630-20230212-110Full text available |
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Physicochemical and Structural Properties of Pre-digested Puffed Rice Flours with Different Dextrose Equivalent ValuesShípĭn kēxué, 2023-07, Vol.44 (14), p.29-36 [Peer Reviewed Journal]ISSN: 1002-6630 ;DOI: 10.7506/spkx1002-6630-20221022-222Full text available |
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Research Progress on the Interaction between Food-Derived Peptides and StarchShípĭn kēxué, 2023-05, Vol.44 (9), p.163-169 [Peer Reviewed Journal]ISSN: 1002-6630 ;DOI: 10.7506/spkx1002-6630-20220714-152Full text available |
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Research Progress on the Effect of Non-thermal Processing Technology on the Structural Properties of StarchShípĭn kēxué, 2023-04, Vol.44 (7), p.380-393 [Peer Reviewed Journal]ISSN: 1002-6630 ;DOI: 10.7506/spkx1002-6630-20220407-079Full text available |
| 5 |
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Effect of Malondialdehyde Oxidation on the Structure and Functional Properties of Myofibrillar Protein in Yak MeatShípĭn kēxué, 2023-04, Vol.44 (8), p.46-54 [Peer Reviewed Journal]ISSN: 1002-6630 ;DOI: 10.7506/spkx1002-6630-20220627-299Full text available |
| 6 |
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Effects of Mesona chinensis Benth Polysaccharide on the Physicochemical Properties and Structural Characteristics of MyosinShípĭn kēxué, 2023-02, Vol.44 (4), p.48-56 [Peer Reviewed Journal]ISSN: 1002-6630 ;DOI: 10.7506/spkx1002-6630-20220507-094Full text available |
| 7 |
Material Type: magazinearticle
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Effect of Microwave-Ultrasound Treatment on Physicochemical and Structural Properties of Highland Barley β-GlucanShípĭn kēxué, 2024-04, Vol.45 (8), p.185-192 [Peer Reviewed Journal]ISSN: 1002-6630 ;DOI: 10.7506/spkx1002-6630-20230404-028Full text available |
| 8 |
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Effect of Maillard Reaction on Tropomyosin Immunoreactivity in Mactra veneriformisShípĭn kēxué, 2023-08, Vol.44 (16), p.16-24 [Peer Reviewed Journal]ISSN: 1002-6630 ;DOI: 10.7506/spkx1002-6630-20220908-077Full text available |
| 9 |
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Effects of Ultrasound Treatment at Different Powers on the Structure and Emulsifying Properties of PSE-Like Chicken Myofibrillar ProteinShípĭn kēxué, 2023-07, Vol.44 (13), p.23-31 [Peer Reviewed Journal]ISSN: 1002-6630 ;DOI: 10.7506/spkx1002-6630-20220624-269Full text available |
| 10 |
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Effect of Sodium Carboxymethyl Cellulose on the Quality of Extruded Pea Protein ProductsShípĭn kēxué, 2023-04, Vol.44 (8), p.118-123 [Peer Reviewed Journal]ISSN: 1002-6630 ;DOI: 10.7506/spkx1002-6630-20220423-301Full text available |
| 11 |
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Preparation and Physicochemical Properties of Coix Seed Starch NanoparticlesShípĭn kēxué, 2023-02, Vol.44 (4), p.139-145 [Peer Reviewed Journal]ISSN: 1002-6630 ;DOI: 10.7506/spkx1002-6630-20220408-097Full text available |
| 12 |
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不同葡萄糖当量值预消化大米膨化粉的理化性质和结构特性食品科学, 2023-07, Vol.44 (14), p.29-36 [Peer Reviewed Journal]Copyright © Wanfang Data Co. Ltd. All Rights Reserved. ;ISSN: 1002-6630 ;DOI: 10.7506/spkx1002-6630-20221022-222Full text available |
| 13 |
Material Type: magazinearticle
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非热加工技术对淀粉结构特性影响的研究进展食品科学, 2023, Vol.44 (7), p.380-393 [Peer Reviewed Journal]Copyright © Wanfang Data Co. Ltd. All Rights Reserved. ;ISSN: 1002-6630 ;DOI: 10.7506/spkx1002-6630-20220407-079Full text available |
| 14 |
Material Type: magazinearticle
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凉粉草多糖对鱼肌球蛋白理化性质和结构特征的影响食品科学, 2023-02, Vol.44 (4), p.48-56 [Peer Reviewed Journal]Copyright © Wanfang Data Co. Ltd. All Rights Reserved. ;ISSN: 1002-6630 ;DOI: 10.7506/spkx1002-6630-20220507-094Full text available |
| 15 |
Material Type: magazinearticle
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Effect of high-energy ball milling in the structural and textural properties of kaoliniteCerâmica, 2014-06, Vol.60 (354), p.267-272 [Peer Reviewed Journal]This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. ;ISSN: 0366-6913 ;ISSN: 1678-4553 ;EISSN: 0366-6913 ;DOI: 10.1590/S0366-69132014000200016Full text available |
| 16 |
Material Type: magazinearticle
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食物源肽与淀粉相互作用的研究进展食品科学, 2023, Vol.44 (9), p.163-169 [Peer Reviewed Journal]Copyright © Wanfang Data Co. Ltd. All Rights Reserved. ;ISSN: 1002-6630 ;DOI: 10.7506/spkx1002-6630-20220714-152Full text available |
| 17 |
Material Type: magazinearticle
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丙二醛氧化对牦牛肉肌原纤维蛋白结构及功能特性的影响食品科学, 2023, Vol.44 (8), p.46-54 [Peer Reviewed Journal]Copyright © Wanfang Data Co. Ltd. All Rights Reserved. ;ISSN: 1002-6630 ;DOI: 10.7506/spkx1002-6630-20220627-299Full text available |
| 18 |
Material Type: magazinearticle
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美拉德反应对四角蛤蜊原肌球蛋白免疫结合活性的影响食品科学, 2023-08, Vol.44 (16), p.16-24 [Peer Reviewed Journal]Copyright © Wanfang Data Co. Ltd. All Rights Reserved. ;ISSN: 1002-6630 ;DOI: 10.7506/spkx1002-6630-20220908-077Full text available |
| 19 |
Material Type: magazinearticle
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不同超声波功率处理对类PSE鸡肉肌原纤维蛋白结构和乳化稳定性的影响食品科学, 2023-07, Vol.44 (13), p.23-31 [Peer Reviewed Journal]Copyright © Wanfang Data Co. Ltd. All Rights Reserved. ;ISSN: 1002-6630 ;DOI: 10.7506/spkx1002-6630-20220624-269Full text available |
| 20 |
Material Type: magazinearticle
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羧甲基纤维素钠对挤压豌豆蛋白素肉品质的影响食品科学, 2023, Vol.44 (8), p.118-123 [Peer Reviewed Journal]Copyright © Wanfang Data Co. Ltd. All Rights Reserved. ;ISSN: 1002-6630 ;DOI: 10.7506/spkx1002-6630-20220423-301Full text available |
Results 1 - 20 of 22 for All Library Resources
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- Structural Properties (11)
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- Myofibrillar Protein (2)
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- Digestive Properties (2)
- Coix Seed (1)
- High-Moisture Extrusion (1)
- Dry-Heating Maillard Reaction (1)
- Corn Glutelin; Foaming Properties; Structural Properties; Surface Tension (1)
- Inhibition Kinetics (1)
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- Dimethyl Sulfoxide-Ethanol System (1)
- Enzymatic Pretreatment (1)
- Emulsifying Properties (1)
- High-Energy Milling (1)
- Alkali Solution (1)
- Functional Properties (1)
- Immunoreactivity (1)
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