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177篇 您的检索式：作者名="HOSENEY"

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	题名	作者	年代	出处	被引量
1	ATR-FTIR在谷物及食品(面团)体系研究中的应用显示文摘本文综述了衰减全反射傅立叶变换红外光谱技术(ATR-FTIR)在谷物及食品(面团)体系研究中的应用。着重介绍了ATR-FTIR谱图与小麦粉或面团(面糊)体系中蛋白质构象、蛋白质水合、淀粉构象、淀粉回生和水解过程之间的关系。ATR-FTIR具有表面敏感性的突出优点,可作为面团表面胶黏性及其形成机理研究中运用的一种新技术手段。	贾春利黄卫宁 Hoseney R C	2009	食品科学2009，30，9：	3
2	Effect of corn moisture on the properties of pet food extrudates 显示文摘	Hoseney R C Faubion J M	1999	Cereal Chemistry1999，76，6：	1
3	A Note on the Gelatinization of Starch 显示文摘	Hoseney R C Zeleznak K J and Yost D A	1994	Starch/Starke1994，38，12：	1
4	A mechanism of bread firming I, role of starch swelling显示文摘	MARTIN M L ZELENZNAK K J HOSENEY R C	1991	Cereal Chem1991，68，5：	1
5	Effects of certain surfactants on the starch in bread 显示文摘	Roach R R Hoseney R C	1995	Cereal Chemistry1995，72，：	1
6	Basis for hardness in pearl millet, grain s orghum and corn显示文摘	Abdelrahman A A Hoseney R C	1984	Cereal Chem1984，61，：	1
7	Glass transition in starch显示文摘	Zeleznak K J Hoseney R C	1987	Cereal Chem1987，64，2：	1
8	Effect of sugars on starch gelatinization 显示文摘	Spies R D Hoseney R C	1982	Cereal Chemistry1982，59，2：	1
9	Enzymes increase loaf volume of bread supplemented with starch tailing and insoluble pentosans 显示文摘	Krishnarau L Hoseney R C	1995	J Food Sci1995，59，：	1
10	Changes in bread and moisture during long-term storage显示文摘	He H Hoseney R C		Cereal Chem0，67，6：	1
11	The formation and properties of wheat flour doughs 显示文摘	Hoseney R C Rogers D E	1990	Food Science and Nutrition1990，29，：	1
12	Wheat gluten:a glassy polymer显示文摘	Hoseney R C Zeleznak K Lai C S	1986	Cereal Chem1986，63，3：	1
13	A mechanism for cookie dough setting显示文摘	Doescher L C Hoseney R C Milliken G A	1987	Cereal Chem1987，64，3：	1
14	Frozen doughs: freezing and tha- wing rates and the potential of using a combination of yeast and chemical leavening显示文摘	Holmes J T Hoseney R C	1987	Cereal Chem1987，64，5：	1
15	Instrumental measurement of stickiness of doughs and other foods显示文摘	Hoseney R C Sinewing J O	1999	J Texture Studies1999，301，：	1
16	Effect of Oxidation on the Dynamic Rheological Properties of Wheat Flour-Water Doughs显示文摘	Miller K A Hoseney R C	1999	Cereal Chemistry1999，76，1：	1
17	Effect of gamma irradiation of wheat on bread making properties显示文摘	RAO S R HOSENEY R C FINNEY K F		0，，：	1
18	Dynamic rheological properties of wheat starch-gluten doughs 显示文摘	Miller K A Hoseney R C	1999	Cereal Chemistry1999，76，1：	1
19	Functional properties of pentosans in baking foods 显示文摘	Hoseney R C	1984	Food Technology1984，38，1：	1
20	Glucose oxidase in bread-making systems显示文摘	Vemulapalli V Miller K A Hoseney R C	1998	Cereal Chemistry1998，，75：	1

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