维普期刊资源整合服务平台（V6.5）

58篇 您的检索式：作者名="H GOESAERT"

选中清除导出查看参考文献查看引证文献引用追踪共3页首页上一页第1页下一页末页 /3 跳转

	题名	作者	年代	出处	被引量
1	Fractionation of wheat and wheat flour into starch and gluten: overview of the main processes and the factors involved显示文摘	VAN DER BORGHT A GOESAERT H VERAVERBEKE W S	2005	Journal of Cereal Science2005，41，3：	1
2	Mahogenic amylase has a non- typical impact on the molecular and rheological properties of starch 显示文摘	Leman P Goesaert H Vandeputte G E	2005	Carbohydrate Polymers2005，62，3：	1
3	XIP-type endoxylanase inhibitors in different cereals显示文摘	GOESAERT H GEBRUERS K BRIJS K	2003	Journal of Cereal Science2003，38，：	1
4	Purification and characterization of a XIP-type endoxylanase inhibitor from rice (Oryza sativa)显示文摘	GOESAERT H GEBRUERS K COURTIN C M	2005	Journal of Enzyme Inhibition and Medicinal Chemistry2005，20，：	1
5	Amylose-lipid complexes as controlled lipid release agents during starch gelatinization and pasting显示文摘	Gelders G G Goesaert H Deleour J A	2006	Journal of Agricultural and Food Chemistry2006，54，：	1
6	Wheat flour constituents: how they impact bread quality, and how to impact their functionality显示文摘	Goesaert H Brijs K Veraverbeke WS	2005	Trends in Food Science & Technology2005，16，1：	1
7	Potato phosphorylase catalyzed synthesis of amylose-lipid complexes显示文摘	GELDERS G G GOESAERT H DELCOUR J A	2005	Biomacromolecules2005，，6：	1
8	Amylose- lipid complexes as controlled lipid release agents during starch gelatinization and pasting显示文摘	GELDERS G G GOESAERT H DELCOUR J A	2006	Journal of Agricultural and Food Chemistry2006，54，4：	1
9	Wheat flourconstituents: how they impact bread quality, and how toimpact their functionality 显示文摘	Goesaert H Brijs K Veraverbeke W S	2005	Trends in Food Science &Technology2005，16，1：	1
10	Amylose-lipid complexes as controlled lipid release agents during starch gelatinization and pasting 显示文摘	Gelder G G Goesaert S H Delcour J A	2006	J Agric Food Chem2006，54，：	1
11	Arnylose-lipid complexes as controlled lipid release agents during starch gelatinization and pasting显示文摘	GELDERS G G GOESAERT H DELCOUR J A	2006	J Agric Food Chem2006，54，：	1
12	Wheat flour constituents:how they impact bread quality and how to impact their functionality显示文摘	Goesaert H Brijs K Veraverbeke W S Courtin C M Gebruers Ken Delcour J A	2005	Trends in Food Science and Technology2005，16，：	1
13	Wheat flour con stituents:how they impact bread quality, and how to impact their functionality显示文摘	Goesaert H Brijs K Veraverbeke W S	2005	Trends in Food Science > Technology2005，16，13：	1
14	Amylases and bread firming-an integrated view显示文摘	Goesaert H Slade L Levine H		0，，：	1
15	Wheat flour constituents:how they impact bread quality,and how to im pact their functionality显示文摘	Brijs K Veraverbeke W S Courtin C M Cebruers K en Delcour J A	2005	Trends in Food Science and Technology2005，16，：	1
16	Residual amylopectin structures of amylase-treated wheat starch slur- ties reflect amylase mode of action 显示文摘	LEMAN P GOESAERT H DELCOUR J A	2009	Food Hydrocol- loids2009，23，1：	1
17	Wheat flour constituents:how they impact bread quality,and how to impact their functionality显示文摘	Goesaert H Brijs K Veraverbeke W S Courtin C M Gebruers K en Delcour J A	2005	Trends in Food Science and Technology2005，16，：	1
18	Amylose-lipid complexation: a new fractionation method显示文摘	Gelders G G Vanderstukken T C Goesaert H	2004	Carbohydrate Polymers2004，56，：	1
19	Occurrence of pro- teinaeeous endoxylanase inhibitors in cereals 显示文摘	Goesaert H Elliott G Paul A	2004	Bio- chim Biophys Acta2004，1696，：	1
20	Wheat constituents: How they impact bread quality, and how to impact their functionality 显示文摘	Goesaert H Brijs K Veraverbeke W S	2005	Trends in Food Science and Technology2005，16，：	1

返回顶部每页显示：

共3页首页上一页第1页下一页末页 /3 跳转

互联网出版许可证新出网证(渝)字10号全国400电话 - 免长途话费

用户提示