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4596篇 您的检索式：期刊名="Food Hydrocolloid"

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	题名	作者	年代	出处	被引量
1	Preparation and physical properties of soy protein isolate and gelatin composite films显示文摘	Na Cao Yuhua Fu Junhui He	2006	Food Hydrocolloids2006，，7：	3
2	Effects of gelatin origin, bovine-hide and tuna-skin, on the properties of compound gelatin–chitosan films显示文摘	J. Gómez-Estaca M.C. Gómez-Guillén F. Fernández-Martín P. Montero	2011	Food Hydrocolloids2011，，6：	2
3	Isolation and characterization of acid soluble collagens and pepsin soluble collagens from the skin and bone of Spanish mackerel ( Scomberomorous niphonius )显示文摘	Zhong-Rui Li Bin Wang Chang-feng Chi Qi-Hong Zhang Yan-dan Gong Jia-Jia Tang Hong-yu Luo Guo-fang Ding	2013	Food Hydrocolloids2013，，1：	2
4	Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins显示文摘	A.A. Karim Rajeev Bhat	2008	Food Hydrocolloids2008，，3：	2
5	Characterization and functional properties of soybean high-molecular-mass polysaccharide complex显示文摘	Akihiro Nakamura Nanae Fujii Junko Tobe Norifumi Adachi Motohiko Hirotsuka	2012	Food Hydrocolloids2012，，1：	2
6	Gelation of whey protein and xanthan mixture: Effect of heating rate on rheological properties显示文摘	J. Li M.M. Ould Eleya S. Gunasekaran	2005	Food Hydrocolloids2005，，5：	2
7	The link between dietary fibre and human health显示文摘	Cyril W.C. Kendall Amin Esfahani David J.A. Jenkins	2009	Food Hydrocolloids2009，，1：	2
8	Hydrocolloids as emulsifiers and emulsion stabilizers显示文摘	Eric Dickinson	2008	Food Hydrocolloids2008，，6：	2
9	Effect of heat-moisture treatment on the formation and physicochemical properties of resistant starch from mung bean ( Phaseolus radiatus ) starch显示文摘	Suling Li Rachelle Ward Qunyu Gao	2011	Food Hydrocolloids2011，，7：	2
10	Effects of long chain fatty acid unsaturation on the structure and controlled release properties of amylose complexes显示文摘	Uri Lesmes Shahar H. Cohen Yizhak Shener Eyal Shimoni	2008	Food Hydrocolloids2008，，3：	2
11	Effects of chitosan molecular weight and degree of deacetylation on the properties of gelatine-based films显示文摘	Zunying Liu Xiaojun Ge Yuan Lu Shiyuan Dong Yuanhui Zhao Mingyong Zeng	2011	Food Hydrocolloids2011，，1：	2
12	FTIR spectroscopic characterization of soy proteins obtained through AOT reverse micelles显示文摘	Xiangyan Chen Yi Ru Fengliang Chen Xianchang Wang Xiaoyan Zhao Qiang Ao	2013	Food Hydrocolloids2013，，2：	2
13	A review on the use of cyclodextrins in foods显示文摘	G. Astray C. Gonzalez-Barreiro J.C. Mejuto R. Rial-Otero J. Simal-Gándara	2009	Food Hydrocolloids2009，，7：	2
14	Form and functionality of starch显示文摘	Les Copeland Jaroslav Blazek Hayfa Salman Mary Chiming Tang	2008	Food Hydrocolloids2008，，6：	2
15	Different hydrocolloids as bread improvers and antistaling agents显示文摘	A Guarda C.M Rosell C Benedito M.J Galotto	2003	Food Hydrocolloids2003，，2：	2
16	Changes in the texture and structure of cod and haddock fillets during frozen storage显示文摘	Farah Badii Nazlin K Howell	2002	Food Hydrocolloids2002，，4：	2
17	Effect of phosphate compounds on gel-forming ability of surimi from bigeye snapper (Priacanthustayenus)显示文摘	Julavittayanukul O Benjakul S Visessanguan W	2006	Food Hydrocolloids2006，，20：	1
18	The effect of surfactant type on protein displacement from the air-water interface显示文摘	GUNNING P A MACKIE A R GUNNING A P	2004	Food Hydrocolloids2004，18，：	1
19	Shear stability of sodium caseinate emulsions containing monogtyceride and triglyceride crystals 显示文摘	Davies E Dickinson E Bee R	2000	Food Hydrocolloids2000，14，：	1
20	Influence of complexing carboxymethylcellulose on the thermostability and gelation of α-lactalbumin and β-lactoglobulin显示文摘	CAPITANI C PEREZ O E PACHECO B	2007	Food Hydrocolloids2007，21，：	1

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