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中国地质文献-英文(2)	Springer电子图书(3)	NATURE电子期刊(16)	ACS电子期刊(92)
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在“Elsevier电子期刊”中，命中：618条，耗时：小于0.01 秒

在所有数据库中总计命中：944条

1.Preparation of chemically modified canola protein isolate with gum Arabic by means of Maillard reaction under wet-heating conditions

作者：Safoura Pirestani^a ; ^{s.pirestani@ag.iut.ac.ir" class="auth_mail" title="E-mail the corresponding author} ; ^{safourapirestani@yahoo.com" class="auth_mail" title="E-mail the corresponding author} ; Ali Nasirpour^a ; ^{ali.nasirpour@cc.iut.ac.ir" class="auth_mail" title="E-mail the corresponding author} ; Javad Keramat^a ; ^{keramat@cc.iut.ac.ir" class="auth_mail" title="E-mail the corresponding author} ; Sté ; phane Desobry^b ; ^{Stephane.Desobry@univ-lorraine.fr" class="auth_mail" title="E-mail the corresponding author}

关键词：CPI ; canola protein isolate ; GA ; gum Arabic ; OPA ; orthophthaldialdehyde ; DUV ; difference UV spectroscopy ; SDS-PAGE ; sodium dodecyl sulphate&ndash ; polyacrylamide gel electrophoresis ; MRPs ; Maillard reaction products

刊名：Carbohydrate Polymers

出版年：2017

2.Droplet size distribution, rheological behavior and stability of corn oil emulsions stabilized by a novel hydrocolloid (Brea gum) compared with gum arabic

作者：Virginia Castel ; ^{virginiacas@hotmail.com" class="auth_mail" title="E-mail the corresponding author} ; Amelia C. Rubiolo ; Carlos R. Carrara

关键词：Brea gum ; Emulsion ; Rheology ; Stability

刊名：Food Hydrocolloids

出版年：2017

3.Characterization and emulsifying properties of octenyl succinate anhydride modified Acacia seyal gum (gum arabic)

作者：Yan Shi^a ; ^{shiyan@ncu.edu.cn} ; Cui Li^a ; Lu Zhang^b ; Tao Huang^a ; Da Ma^a ; Zong-cai Tu^a ; ^b ; ^{tuzc_mail@aliyun.com} ; Hui Wang^a ; Huan Xie^a ; Nan-hai Zhang^a ; Bai-ling Ouyang^a

关键词：Gum arabic ; Acacia seyal gum ; Octenyl succinate anhydride ; Structure characterization ; Emulsifying properties

刊名：Food Hydrocolloids

出版年：2017

4.Comparison of emulsifying properties of food-grade polysaccharides in oil-in-water emulsions: Gum arabic, beet pectin, and corn fiber gum

作者：Long Bai^a ; ^b ; Siqi Huan^a ; Zhiguo Li^a ; ^{lizgmse@nefu.edu.cn} ; David Julian McClements^b ; ^{mcclements@foodsci.umass.edu}

关键词：Polysaccharides ; Corn fiber gum ; Beet pectin ; Emulsions ; Stability

刊名：Food Hydrocolloids

出版年：2017

5.Synthesis, characterization and modification of Gum Arabic microgels for hemocompatibility and antimicrobial studies

作者：Muhammad Farooq^a ; Selin Sagbas^b ; ^c ; Mehtap Sahiner^d ; Mohammad Siddiq^a ; Mustafa Turk^e ; Nahit Aktas^f ; Nurettin Sahiner^b ; ^c ; ^{sahiner71@gmail.com" class="auth_mail" title="E-mail the corresponding author}

关键词：Gum Arabic microgels/nanogels ; Modifiable GA particle ; Degradable/biocompatible GA microgel ; Antimicrobial GA microgel

刊名：Carbohydrate Polymers

出版年：2017

6.Novel reverse osmosis membranes composed of modified PVA/Gum Arabic conjugates: Biofouling mitigation and chlorine resistance enhancement

作者：Wail Falath^a ; ^b ; ^{wfallata@gatech.edu" class="auth_mail" title="E-mail the corresponding author} ; ^{wfallata@kfupm.edu.sa" class="auth_mail" title="E-mail the corresponding author} ; Aneela Sabir^a ; ^c ; Karl I. Jacob^a ; ^d ; ^{karl.jacob@mse.gatech.edu" class="auth_mail" title="E-mail the corresponding author}

关键词：DGEBA (PubChem CID ; 2286) ; Dimethyl Sulfoxide (PubChem CID ; 679) ; Polyvinyl alcohol (PubChem CID ; 11199) ; Pluronic F-127 (PubChem CID ; 24751) ; Gum Arabic (PubChem CID ; 24847856)

刊名：Carbohydrate Polymers

出版年：2017

7.Application of cashew tree gum on the production and stability of spray-dried fish oil

作者：Diego Alvarenga Botrel^a ; ^{diegobotrel@dca.ufla.br} ; Soraia Vilela Borges^a ; Regiane Victó ; ria de Barros Fernandes^b ; Rosemar Antoniassi^c ; Adelia Ferreira de Faria-Machado^c ; Judith Pessoa de Andrade Feitosa^d ; Regina Celia Monteiro de Paula^d

关键词：Encapsulation ; Starch ; Arabic gum ; Omega-3 ; Oxidation ; Peroxide value

刊名：Food Chemistry

出版年：2017

8.Effect of glycosylation with gum Arabic by Maillard reaction in a liquid system on the emulsifying properties of canola protein isolate

作者：Safoura Pirestani^a ; ^{s.pirestani@ag.iut.ac.ir} ; ^{safourapirestani@yahoo.com} ; Ali Nasirpour^a ; ^{ali.nasirpour@cc.iut.ac.ir} ; Javad Keramat^a ; ^{keramat@cc.iut.ac.ir} ; Sté ; phane Desobry^b ; ^{Stephane.Desobry@univ-lorraine.fr} ; Jordane Jasniewski^b ; ^{jordane.jasniewski@univ-lorraine.fr}

关键词：Canola protein isolate ; Acacia gum ; Glycation ; Maillard reaction ; Wet heating ; Rheological properties

刊名：Carbohydrate Polymers

出版年：2017

9.Rheological and release properties of double nano-emulsions containing crocin prepared with Angum gum, Arabic gum and whey protein

作者：Mohammad-Amin Mehrnia^a ; ^b ; Seid-Mahdi Jafari^a ; ^{smjafari@gau.ac.ir} ; Behzad S. Makhmal-Zadeh^c ; Yahya Maghsoudlou^a

关键词：Crocin ; Saffron ; Microemulsion ; Double emulsion ; Rheology ; Release

刊名：Food Hydrocolloids

出版年：2017

10.Structural, functional and in vitro digestion characteristics of spray dried fish roe powder stabilised with gum arabic

作者：P.K. Binsi^a ; ^{binsipk@yahoo.com} ; Nayak Natasha^a ; P.C. Sarkar^b ; P. Muhamed Ashraf^a ; Ninan George^a ; C.N. Ravishankar^a

关键词：Fish roe ; Encapsulation ; Spray drying ; Functional properties ; Oxidative stability ; In vitro digestion

刊名：Food Chemistry

出版年：2017

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