UB Paderborn / Katalog / Suche / in CDI

Sortiert nach

Einfacher Volltextzugriff von (fast) überall

Installieren Sie die LibKey Nomad-Browsererweiterung und erhalten Sie von vielen Webseiten einfachen Zugriff auf lizenzierte Volltexte oder Open Access Publikationen. Mehr erfahren...

Effects of pretreatments on the structure and functional properties of okara protein

Food hydrocolloids, 2019-05, Vol.90, p.394-402

2019

Volltextzugriff (PDF)

Experimental Study on Axial Compressive Performance of Polyvinyl Alcohol Fibers Reinforced Fly Ash-Slag Geopolymer Composites

Polymers, 2021-12, Vol.14 (1), p.142

2021

Volltextzugriff (PDF)

Adjustment of the structural and functional properties of okara protein by acid precipitation

Food bioscience, 2020-10, Vol.37, p.100677, Article 100677

2020

Volltextzugriff (PDF)

Effects of different hot-air drying methods on the dynamic changes in color, nutrient and aroma quality of three chili pepper (Capsicum annuum L.) varieties

Food Chemistry: X, 2024-06, Vol.22, p.101262-101262, Article 101262

2024

Volltextzugriff (PDF)

InSAR Coseismic Deformation, Fault Slip Inversion and Coulomb Stress Evolution of the Qinghai Menyuan Earthquake on January 8, 2022, China

Izvestiya. Physics of the solid earth, 2023-12, Vol.59 (6), p.1113-1124

2023

Volltextzugriff (PDF)

Effects of static stress triggering of the strongest earthquakes along the Bengco—southeastern Piedmont of Nyainqentanglha mountain fault zone, Tibet

Journal of seismology, 2019-07, Vol.23 (4), p.943-950

2019

Volltextzugriff (PDF)

Dynamic changes in postmortem quality of grass carp (Ctenopharyngodon idella) muscle: From the perspectives of muscle degradation and flavor evolution

Food Chemistry: X, 2024-10, Vol.23, p.101751, Article 101751

2024

Volltextzugriff (PDF)

Effects of maltodextrin and protein hydrolysate extracted from lotus seed peel powder on the fat substitution and lipid oxidation of lotus seed paste

Food Chemistry: X, 2023-12, Vol.20, p.100967-100967, Article 100967

2023

Volltextzugriff (PDF)

Effects of Glucose and Corn Syrup on the Physical Characteristics and Whipping Properties of Vegetable-Fat Based Whipped Creams

Foods, 2022-04, Vol.11 (9), p.1195

2022

Volltextzugriff (PDF)

Strong Aftershock Study Based on Coulomb Stress Triggering—A Case Study on the 2016 Ecuador Mw 7.8 Earthquake

Applied sciences, 2017, Vol.7 (1), p.88-88

2017

Volltextzugriff (PDF)

Desirable characteristics of casein peptides with simultaneously enhanced emulsion forming ability and antioxidative capacity in O/W emulsion

Food hydrocolloids, 2022-10, Vol.131, p.107812, Article 107812

2022

Volltextzugriff (PDF)

Unveiling therapeutic prospects: targeting MDM-2 in non-muscle invasive bladder cancer

Journal of biomolecular structure & dynamics, 2024-03, p.1-10

2024

Volltextzugriff (PDF)

Improvements in physicochemical and emulsifying properties of insoluble soybean fiber by physical-chemical treatments

Food hydrocolloids, 2019-08, Vol.93, p.167-175

2019

Volltextzugriff (PDF)

A new eosauropterygian (Diapsida: Sauropterygia) from the Middle Triassic of Luoping, Yunnan Province

Journal of earth science (Wuhan, China), 2012-02, Vol.23 (1), p.33-40

2012

Volltextzugriff (PDF)

Formation and stability of Pickering emulsion gels by insoluble soy peptide aggregates through hydrophobic modification

Food chemistry, 2022-09, Vol.387, p.132897-132897, Article 132897

2022

Volltextzugriff (PDF)

Effect of xanthan gum on walnut protein/xanthan gum mixtures, interfacial adsorption, and emulsion properties

Food hydrocolloids, 2018-06, Vol.79, p.391-398

2018

Volltextzugriff (PDF)

In Vitro Digestion and Fermentation of Three Polysaccharide Fractions from Laminaria japonica and Their Impact on Lipid Metabolism-Associated Human Gut Microbiota

Journal of agricultural and food chemistry, 2019-07, Vol.67 (26), p.7496-7505

2019

Volltextzugriff (PDF)

Incorporation of modified okara-derived insoluble soybean fiber into set-type yogurt: Structural architecture, rheological properties and moisture stability

Food hydrocolloids, 2023-04, Vol.137, p.108413, Article 108413

2023

Volltextzugriff (PDF)

The formation, structural and rheological properties of emulsion gels stabilized by egg white protein-insoluble soybean fiber complex

Food hydrocolloids, 2023-01, Vol.134, p.108035, Article 108035

2023

Volltextzugriff (PDF)

Assembly of propylene glycol alginate/β-lactoglobulin composite hydrogels induced by ethanol for co-delivery of probiotics and curcumin

Carbohydrate polymers, 2021-02, Vol.254, p.117446, Article 117446

2021

Volltextzugriff (PDF)

The effect of sucrose esters S1570 on partial coalescence and whipping properties

Food hydrocolloids, 2022-04, Vol.125, p.107429, Article 107429

2022

Volltextzugriff (PDF)

New Study of Anshunsaurus huangnihensis Cheng, 2007 (Reptilia: Thalattosauria): Revealing its Transitional Position in Askeptosauridae

Acta geologica Sinica (Beijing), 2011-12, Vol.85 (6), p.1231-1237

English ed., 2011

Volltextzugriff (PDF)

Effect of alkaline pH on the physicochemical properties of insoluble soybean fiber (ISF), formation and stability of ISF-emulsions

Food hydrocolloids, 2021-02, Vol.111, p.106188, Article 106188

2021

Volltextzugriff (PDF)

Formation, texture, and stability of yolk-free mayonnaise: Effect of soy peptide aggregates concentration

Food chemistry, 2023-03, Vol.403, p.134337-134337, Article 134337

2023

Volltextzugriff (PDF)

Formation and characterization of oleogels derived from emulsions: Evaluation of polysaccharide ratio and emulsification method

Food hydrocolloids, 2023-09, Vol.142, p.108844, Article 108844

2023

Volltextzugriff (PDF)

1 – 25 von 354

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(311)
Mit Volltextzugriff
(316)

Publikationsform

Sprache

Englisch
(349)
Chinesisch
(4)

Erscheinungsjahr

n.n

Thema

Science & Technology
(267)
Life Sciences & Biomedicine
(133)
Technology
(105)
Physical Sciences
(101)
Chemistry
(66)
Engineering
(52)
Food Science & Technology
(50)
Chemistry, Applied
(45)
Humans
(42)
Computer Science
(28)
Operations Research & Management Science
(25)
Materials Science
(24)
Engineering, Electrical & Electronic
(20)
Studies
(20)
Animals
(19)
Physics
(19)
Insoluble Soybean Fiber
(17)
Materials Science, Multidisciplinary
(17)
Physics, Applied
(16)
Science & Technology - Other Topics
(16)

15 weitere anzeigen...

Weniger anzeigen...

Neu hinzugefügt

Menü

Weitere Dienste

Einstellungen

Effects of pretreatments on the structure and functional properties of okara protein

Experimental Study on Axial Compressive Performance of Polyvinyl Alcohol Fibers Reinforced Fly Ash-Slag Geopolymer Composites

Adjustment of the structural and functional properties of okara protein by acid precipitation

Effects of different hot-air drying methods on the dynamic changes in color, nutrient and aroma quality of three chili pepper (Capsicum annuum L.) varieties

InSAR Coseismic Deformation, Fault Slip Inversion and Coulomb Stress Evolution of the Qinghai Menyuan Earthquake on January 8, 2022, China

Effects of static stress triggering of the strongest earthquakes along the Bengco—southeastern Piedmont of Nyainqentanglha mountain fault zone, Tibet

Dynamic changes in postmortem quality of grass carp (Ctenopharyngodon idella) muscle: From the perspectives of muscle degradation and flavor evolution

Effects of maltodextrin and protein hydrolysate extracted from lotus seed peel powder on the fat substitution and lipid oxidation of lotus seed paste

Effects of Glucose and Corn Syrup on the Physical Characteristics and Whipping Properties of Vegetable-Fat Based Whipped Creams

Strong Aftershock Study Based on Coulomb Stress Triggering—A Case Study on the 2016 Ecuador Mw 7.8 Earthquake

Desirable characteristics of casein peptides with simultaneously enhanced emulsion forming ability and antioxidative capacity in O/W emulsion

Unveiling therapeutic prospects: targeting MDM-2 in non-muscle invasive bladder cancer

Improvements in physicochemical and emulsifying properties of insoluble soybean fiber by physical-chemical treatments

A new eosauropterygian (Diapsida: Sauropterygia) from the Middle Triassic of Luoping, Yunnan Province

Formation and stability of Pickering emulsion gels by insoluble soy peptide aggregates through hydrophobic modification

Effect of xanthan gum on walnut protein/xanthan gum mixtures, interfacial adsorption, and emulsion properties

In Vitro Digestion and Fermentation of Three Polysaccharide Fractions from Laminaria japonica and Their Impact on Lipid Metabolism-Associated Human Gut Microbiota

Incorporation of modified okara-derived insoluble soybean fiber into set-type yogurt: Structural architecture, rheological properties and moisture stability

The formation, structural and rheological properties of emulsion gels stabilized by egg white protein-insoluble soybean fiber complex

Assembly of propylene glycol alginate/β-lactoglobulin composite hydrogels induced by ethanol for co-delivery of probiotics and curcumin

The effect of sucrose esters S1570 on partial coalescence and whipping properties

New Study of Anshunsaurus huangnihensis Cheng, 2007 (Reptilia: Thalattosauria): Revealing its Transitional Position in Askeptosauridae

Effect of alkaline pH on the physicochemical properties of insoluble soybean fiber (ISF), formation and stability of ISF-emulsions

Formation, texture, and stability of yolk-free mayonnaise: Effect of soy peptide aggregates concentration

Formation and characterization of oleogels derived from emulsions: Evaluation of polysaccharide ratio and emulsification method

Suchergebnisse filtern