回复trueyeoman发表于:2021/10/3 16:57:29悬赏金额:
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【序号】:1
【作者】: Gomez LP, Alvarez C, Zhao M, Tiwari U, Curtin J, Garcia-Vaquero M, Tiwari BK.
【题名】:Innovative processing strategies and technologies to obtain hydrocolloids from macroalgae for food applications.
【期刊】: Carbohydr Polym.
【年、卷、期、起止页码】: 2020 Nov 15;248:116784.
【全文链接】:
【序号】:2
【作者】: Patricia Lopez-Sanchez,Jaap Nijsse,Han C G Blonk,Lucy Bialek,Stephan Schumm,Maud Langton,
【题名】:Effect of mechanical and thermal treatments on the microstructure and rheological properties of carrot, broccoli and tomato dispersions
【期刊】: journal of the science of food and agriculture
【年、卷、期、起止页码】: Volume91, Issue2,30 January 2011,Pages 207-217
【全文链接】:
【序号】:3
【作者】: Patricia Lopez-Sanchez,Cecilia Svelander,Lucy Bialek,Stephan Schumm,Maud Langton,
【题名】:Rheology and Microstructure of Carrot and Tomato Emulsions as a Result of High-Pressure Homogenization Conditions
【期刊】: Journal of Food Science
【年、卷、期、起止页码】: Volume76, Issue1, January/February 2011, Pages E130-E140
【全文链接】:
【序号】:4
【作者】: Tom, M. M , Bernaerts, et al. .
【题名】:Evaluating microalgal cell disruption upon ultra high pressure homogenization - ScienceDirect[J].
【期刊】: Algal Research,
【年、卷、期、起止页码】: 2019,42(C):101616-101616
【全文链接】:
【序号】:5
【作者】:Pieczykolan E, Kurek MA.
【题名】:Use of guar gum, gum arabic, pectin, beta-glucan and inulin for microencapsulation of anthocyanins from chokeberry.
【期刊】: Int J Biol Macromol.
【年、卷、期、起止页码】: 2019 May 15;129:665-671.
【全文链接】:doi: 10.1016/j.ijbiomac.2019.02.073.