| ²é¿´: 1476 | »Ø¸´: 7 | ||
| µ±Ç°Ö»ÏÔʾÂú×ãÖ¸¶¨Ìõ¼þµÄ»ØÌû£¬µã»÷ÕâÀï²é¿´±¾»°ÌâµÄËùÓлØÌû | ||
´óÌÆÜ½ÈØ½ð³æ (СÓÐÃûÆø)
|
[ÇóÖú]
ÇóÖú£¡°ïæ²éѯÎÒµÄһƪÎÄÕÂÊÇ·ñ±»SCI¹âÅ̰æÊÕ¼¡£Ð»Ð»
|
|
| ÈçÌ⣬Çë´ó¼Ò°ïÎÒ²éѯһÏÂÎÒµÄһƪÎÄÕÂÊÇ·ñ±»SCI¹âÅ̰æÊÕ¼£¬Ð»Ð»¡£Wei-Wei Sun, Shu-Juan Yu*, Xiao-Quan Yang, et al. Study on the rheological properties of heat-induced whey protein isolate-dextran conjugate gel. £¨2011£©. Food Research International, 44 (10), 3259-3263. |
» ²ÂÄãϲ»¶
¿¼Ñи´ÊÔµ÷¼Á£¬¹ý¹ú¼ÒÏßµÄͬѧ¶¼¿É±¨Ãû
ÒѾÓÐ5È˻ظ´
085600 Ó¢Ò»Êý¶þ272Çóµ÷¼Á
ÒѾÓÐ13È˻ظ´
Àíѧ£¬¹¤Ñ§£¬Å©Ñ§µ÷¼Á£¬ÉÙ×ßÍä·£¬ÕâÀï»¶ÓÄú£¡
ÒѾÓÐ5È˻ظ´
½ÓÊÕµ÷¼Á
ÒѾÓÐ7È˻ظ´
Ò»Ö¾Ô¸»ªÄÏÀí¹¤´óѧ²ÄÁÏÓ뻯¹¤326·Ö£¬Çóµ÷¼Á
ÒѾÓÐ3È˻ظ´
290Çóµ÷¼Á
ÒѾÓÐ5È˻ظ´
Ç廪´óѧ ²ÄÁÏÓ뻯¹¤ 353·ÖÇóµ÷¼Á
ÒѾÓÐ4È˻ظ´
²ÄÁÏ284Çóµ÷¼Á£¬Ò»Ö¾Ô¸Ö£ÖÝ´óѧӢһÊý¶þר˶
ÒѾÓÐ12È˻ظ´
»¯Ñ§£¬²ÄÁÏ£¬»·¾³ÀàÇóµ÷¼Á
ÒѾÓÐ3È˻ظ´
²ÄÁÏ»¯¹¤µ÷¼Á
ÒѾÓÐ14È˻ظ´
» ±¾Ö÷ÌâÏà¹Ø¼ÛÖµÌùÍÆ¼ö£¬¶ÔÄúͬÑùÓаïÖú:
ÇóÖú²éѯһƪÎÄÕµÄSCIÓëEIÊÕ¼ºÅ¼°ÊÕÂ¼Ò³ÃæÎļþ
ÒѾÓÐ6È˻ظ´
ÇóÖú°ïæ¼ìË÷ÂÛÎÄÊÇ·ñÒѱ»SCIÊÕ¼
ÒѾÓÐ3È˻ظ´
Çë°ïæ²é¿´ÎÄÕÂÊÇ·ñÒѱ»SCIÊÕ¼£¬Ð»Ð»£¡
ÒѾÓÐ3È˻ظ´
Çë°ïæ²é¿´ÏÂÃæÁ½ÆªÎÄÕÂÊÇ·ñÒѱ»SCIÊÕ¼£¬Ð»Ð»£¡
ÒѾÓÐ3È˻ظ´
ÇóÖú£¬ÄÄλÄܽøweb of scienceµÄ£¬°ïÎÒ²éһƪÎÄÕÂÊÇ·ñ±»SCIÊÕ¼Ðв»£¿
ÒѾÓÐ5È˻ظ´
СŮ×ÓÇó´ó¼Ò°ïÎÒ²é²é2¸öÔÓÖ¾ÊDz»ÊÇÊÕ¼ÔÚSCI
ÒѾÓÐ7È˻ظ´
ÄÄλ´óÏÀ°ïæ²éһϣ¬ÕâÁ½ÆªÎÄÕ£¬ÊÇ·ñÒѾ±»SCIÊÕ¼£¬ÆÀÖ°³Æ¼±ÓÃ
ÒѾÓÐ9È˻ظ´
SCIEÊÕ¼µÄÎÄÕ£¬¼ìË÷½á¹ûÓëSCIÎÄÕ¼ìË÷½á¹ûÓÐʲô²»Í¬Âð£¬Ð»Ð»¡£
ÒѾÓÐ18È˻ظ´
ÇëÇ廪´óѧµÄÅóÓѰïæ²éÒ»ÏÂÁ½ÆªÎÄÕÂÊÇ·ñ±»SCIÊÕ¼
ÒѾÓÐ7È˻ظ´
ÇóÂÛÎÄÊÇ·ñ±»SCIÊÕ¼£¬Ð»Ð»
ÒѾÓÐ10È˻ظ´
±¯¾ç£¡ÎÄÕ±»½ÓÊÜ£¬Ò»²é²»ÊÇSCIÊÕ¼ÆÚ¿¯£¬Ôõô°ì£¿
ÒѾÓÐ71È˻ظ´
´óÌÆÜ½ÈØ
½ð³æ (СÓÐÃûÆø)
- Ó¦Öú: 0 (Ó×¶ùÔ°)
- ½ð±Ò: 652.7
- É¢½ð: 365
- ºì»¨: 3
- Ìû×Ó: 118
- ÔÚÏß: 270.7Сʱ
- ³æºÅ: 1031951
- ×¢²á: 2010-05-30
- ÐÔ±ð: MM
- רҵ: ¸ß·Ö×Ӻϳɻ¯Ñ§
4Â¥2012-04-28 13:12:10
sesame_oil
ÈÙÓþ°æÖ÷ (ÎÄ̳¾«Ó¢)
- SEPI: 1
- Ó¦Öú: 4518 (¸±½ÌÊÚ)
- ¹ó±ö: 2.947
- ½ð±Ò: 35328.4
- É¢½ð: 385
- ºì»¨: 188
- ɳ·¢: 2
- Ìû×Ó: 18585
- ÔÚÏß: 536.5Сʱ
- ³æºÅ: 1188734
- ×¢²á: 2011-01-12
- רҵ: ¼ÆËã»úÓ¦Óü¼Êõ
- ¹ÜϽ: ÂÛÎÄͶ¸å
¡¾´ð°¸¡¿Ó¦Öú»ØÌû
¡ï ¡ï
¸Ðл²ÎÓ룬ӦÖúÖ¸Êý +1
´óÌÆÜ½ÈØ: ½ð±Ò+2 2012-04-28 19:44:23
¸Ðл²ÎÓ룬ӦÖúÖ¸Êý +1
´óÌÆÜ½ÈØ: ½ð±Ò+2 2012-04-28 19:44:23
|
ÒÑÊÕ¼ ±êÌâ: Study on the rheological properties of heat-induced whey protein isolate-dextran conjugate gel ×÷Õß: Sun Wei-Wei; Yu Shu-Juan; Yang Xiao-Quan; µÈ. À´Ô´³ö°æÎï: FOOD RESEARCH INTERNATIONAL ¾í: 44 ÆÚ: 10 Ò³: 3259-3263 DOI: 10.1016/j.foodres.2011.09.019 ³ö°æÄê: DEC 2011 ±»ÒýƵ´Î: 0 (À´×ÔËùÓÐÊý¾Ý¿â) |

2Â¥2012-04-28 13:04:13
hls85915
ÈÙÓþ°æÖ÷ (ÎÄ̳¾«Ó¢)
¿ÆÑй¤¾ß°æ¡ª¡ªÉ³Ä®Ö®ºú
- SEPI: 1
- Ó¦Öú: 4716 (¸±½ÌÊÚ)
- ¹ó±ö: 5.06
- ½ð±Ò: 58801.2
- É¢½ð: 11484
- ºì»¨: 203
- ɳ·¢: 56
- Ìû×Ó: 32316
- ÔÚÏß: 1824Сʱ
- ³æºÅ: 1080748
- ×¢²á: 2010-08-24
- ÐÔ±ð: GG
- רҵ: ±¬Õ¨Óë³å»÷¶¯Á¦Ñ§
- ¹ÜϽ: ¿ÆÑй¤¾ß

3Â¥2012-04-28 13:10:17
sesame_oil
ÈÙÓþ°æÖ÷ (ÎÄ̳¾«Ó¢)
- SEPI: 1
- Ó¦Öú: 4518 (¸±½ÌÊÚ)
- ¹ó±ö: 2.947
- ½ð±Ò: 35328.4
- É¢½ð: 385
- ºì»¨: 188
- ɳ·¢: 2
- Ìû×Ó: 18585
- ÔÚÏß: 536.5Сʱ
- ³æºÅ: 1188734
- ×¢²á: 2011-01-12
- רҵ: ¼ÆËã»úÓ¦Óü¼Êõ
- ¹ÜϽ: ÂÛÎÄͶ¸å

5Â¥2012-04-28 13:15:00













»Ø¸´´ËÂ¥
5