UB Paderborn / Katalog / Suche / in CDI

1 – 25 von 70

Sortiert nach

Influence of whey protein isolate on pasting, thermal, and structural characteristics of oat starch

Journal of dairy science, 2022-01, Vol.105 (1), p.56-71

2022

Link zum Volltext

Verfügbarkeit prüfen

Evaluation of Expansion and Cavity Formation in Choux Pastes Baked in a Cup Using Cereal Flours and Starches

Journal of Home Economics of Japan, 2020, Vol.71(11), pp.727-734

2020

Link zum Volltext

Verfügbarkeit prüfen

國產蕎麥粉及澱粉之理化性質及回凝特性分析

臺灣農業化學與食品科學, 2023-03, Vol.61 (1), p.053-065

2023

Link zum Volltext

Verfügbarkeit prüfen

Application of HPMC HME polymer as hot melt extrusion carrier in carbamazepine solid dispersion

Drug development and industrial pharmacy, 2020-12, Vol.46 (12), p.1911-1918

2020

Link zum Volltext

Verfügbarkeit prüfen

Effects of Lecithin Addition on the Properties of Extruded Maize Starch

Journal of food processing and preservation, 2016-02, Vol.40 (1), p.20-28

2016

Link zum Volltext

Verfügbarkeit prüfen

Effects of drying methods and temperatures on protein, pasting, and thermal properties of white floury corn

Journal of food processing and preservation, 2020-10, Vol.44 (10), p.n/a

2020

Link zum Volltext

Verfügbarkeit prüfen

Continuous microwave drying of germinated red adzuki bean: Effects of various drying conditions on drying behavior and quality attributes

Journal of food processing and preservation, 2022-11, Vol.46 (11), p.n/a

2022

Link zum Volltext

Verfügbarkeit prüfen

各種穀類粉およびデンプンを用いたシュー生地の型入れ焼成による空洞形成の評価

日本家政学会誌, 2020, Vol.71(11), pp.727-734

2020

Link zum Volltext

Verfügbarkeit prüfen

Preparation Method for Tempura Batter Using Millet Flour Based on Basic Grain Properties

Journal of Home Economics of Japan, 2018, Vol.69(4), pp.217-224

2018

Link zum Volltext

Verfügbarkeit prüfen

Combined effect of heat treatment and ionic strength on the functionality of whey proteins

Journal of dairy science, 2012-11, Vol.95 (11), p.6260-6273

2012

Link zum Volltext

Verfügbarkeit prüfen

雑穀粉の基礎特性をふまえた天ぷら衣用バッターの調製条件

日本家政学会誌, 2018, Vol.69(4), pp.217-224

2018

Link zum Volltext

Verfügbarkeit prüfen

Ghost Structures, Pasting, Rheological and Textural Properties between Mesona Blumes Gum and Various Starches

Journal of food quality, 2014-04, Vol.37 (2), p.73-82

2014

Link zum Volltext

Verfügbarkeit prüfen

Physicochemical, Pasting and Thermal Properties of Water Chestnut Flours: A Comparative Analysis of Two Geographic Sources

Journal of food processing and preservation, 2015-12, Vol.39 (6), p.1407-1413

2015

Link zum Volltext

Verfügbarkeit prüfen

Pasting, Thermal and Rheological Properties of Rice Starch in Aqueous Solutions with Different Catechins

Journal of food processing and preservation, 2015-12, Vol.39 (6), p.2074-2080

2015

Link zum Volltext

Verfügbarkeit prüfen

以玉米澱粉及海藻酸鈉混合模式評估凝膠晶球成型性及其釋放特性

臺灣農業化學與食品科學, 2017-08, Vol.55 (4), p.189-201

2017

Link zum Volltext

Verfügbarkeit prüfen

Starch addition in renneted milk gels: Partitioning between curd and whey and effect on curd syneresis and gel microstructure

Journal of dairy science, 2012-12, Vol.95 (12), p.6871-6881

2012

Link zum Volltext

Verfügbarkeit prüfen

Determining the gelation temperature of β-lactoglobulin using in situ microscopic imaging

Journal of dairy science, 2013-09, Vol.96 (9), p.5565-5574

2013

Link zum Volltext

Verfügbarkeit prüfen

Effect of Calcium and Sodium in Rice Cooking Water on the Properties of Cooked Rice（Part2）Effect of Water Processed by a Domestic Water-Softener

Journal of Home Economics of Japan, 2013, Vol.64(5), pp.225-231

2013

Link zum Volltext

Verfügbarkeit prüfen

Modeling of Lactose Crystallization and Color Changes in Model Infant Foods

Journal of dairy science, 2006-07, Vol.89 (7), p.2365-2373

2006

Link zum Volltext

Verfügbarkeit prüfen

Manufacture of Syntactic Foams Using Starch as Binder: Post-Mold Processing

Materials and manufacturing processes, 2008-10, Vol.23 (8), p.884-892

2008

Link zum Volltext

Verfügbarkeit prüfen

炊飯溶液中のカルシウムとナトリウムが飯の性状に及ぼす影響（第2報）家庭用軟水装置で処理した水の影響

日本家政学会誌, 2013, Vol.64(5), pp.225-231

2013

Link zum Volltext

Verfügbarkeit prüfen

Production of liquid and white solid Pekmez in Turkey

Journal of food quality, 2005-10, Vol.28 (5-6), p.417-427

Batu, A

2005

Link zum Volltext

Verfügbarkeit prüfen

Changes in physico-chemical, thermal, cooking and textural properties of rice during aging

Journal of food processing and preservation, 2003-12, Vol.27 (5), p.387-400

2003

Link zum Volltext

Verfügbarkeit prüfen

Manufacture of Syntactic Foams: Pre-Mold Processing

Materials and manufacturing processes, 2007-01, Vol.22 (1), p.28-36

2007

Link zum Volltext

Verfügbarkeit prüfen

Some Properties of Lentil Starches (Lens culinaris MEDIC)

Journal of Home Economics of Japan, 2006, Vol.57(9), pp.635-640

2006

Link zum Volltext

Verfügbarkeit prüfen

1 – 25 von 70

Suche als RSS-Feed

Aktive Filter

KollektionEBSCOhost Business Source Ultimate

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(30)
Mit Volltextzugriff
(70)

Publikationsform

Artikel
(62)
magazinearticle
(8)

Sprache

Erscheinungsjahr

n.n

Thema

Gelatinization
(40)
Science & Technology
(29)
Life Sciences & Biomedicine
(27)
Food Science & Technology
(25)
Texture
(16)
糊化
(14)
Starch
(13)
Biological And Medical Sciences
(12)
Food Industries
(11)
Fundamental And Applied Biological Sciences. Psychology
(11)
Degree Of Gelatinization
(10)
Engineering
(10)
Technology
(10)
Viscosity
(10)
糊化度
(10)
Engineering, Chemical
(8)
Sensory Evaluation
(8)
Gelatinization Temperature
(7)
Temperature
(7)
Agriculture
(5)

15 weitere anzeigen...

Weniger anzeigen...

Menü

Weitere Dienste

Einstellungen

Influence of whey protein isolate on pasting, thermal, and structural characteristics of oat starch

Evaluation of Expansion and Cavity Formation in Choux Pastes Baked in a Cup Using Cereal Flours and Starches

國產蕎麥粉及澱粉之理化性質及回凝特性分析

Application of HPMC HME polymer as hot melt extrusion carrier in carbamazepine solid dispersion

Effects of Lecithin Addition on the Properties of Extruded Maize Starch

Effects of drying methods and temperatures on protein, pasting, and thermal properties of white floury corn

Continuous microwave drying of germinated red adzuki bean: Effects of various drying conditions on drying behavior and quality attributes

各種穀類粉およびデンプンを用いたシュー生地の型入れ焼成による空洞形成の評価

Preparation Method for Tempura Batter Using Millet Flour Based on Basic Grain Properties

Combined effect of heat treatment and ionic strength on the functionality of whey proteins

雑穀粉の基礎特性をふまえた天ぷら衣用バッターの調製条件

Ghost Structures, Pasting, Rheological and Textural Properties between Mesona Blumes Gum and Various Starches

Physicochemical, Pasting and Thermal Properties of Water Chestnut Flours: A Comparative Analysis of Two Geographic Sources

Pasting, Thermal and Rheological Properties of Rice Starch in Aqueous Solutions with Different Catechins

以玉米澱粉及海藻酸鈉混合模式評估凝膠晶球成型性及其釋放特性

Starch addition in renneted milk gels: Partitioning between curd and whey and effect on curd syneresis and gel microstructure

Determining the gelation temperature of β-lactoglobulin using in situ microscopic imaging

Effect of Calcium and Sodium in Rice Cooking Water on the Properties of Cooked Rice（Part2）Effect of Water Processed by a Domestic Water-Softener

Modeling of Lactose Crystallization and Color Changes in Model Infant Foods

Manufacture of Syntactic Foams Using Starch as Binder: Post-Mold Processing

炊飯溶液中のカルシウムとナトリウムが飯の性状に及ぼす影響（第2報）家庭用軟水装置で処理した水の影響

Production of liquid and white solid Pekmez in Turkey

Changes in physico-chemical, thermal, cooking and textural properties of rice during aging

Manufacture of Syntactic Foams: Pre-Mold Processing

Some Properties of Lentil Starches (Lens culinaris MEDIC)

Aktive Filter

Suchergebnisse filtern