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18篇 您的检索式：期刊名="Hydrocollids"

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		题名	作者	年代	出处	被引量
	1	Effect of soybean soluble polysaccharides on the stability of milk protein under acidic condition 显示文摘	NAKAMURA A FURUTA H KATO M	2003	Food Hydrocollids2003，17，：	1
	2	Preparation and rheological characterization of carboxymethyl konjac glucomannan 显示文摘	Kobayashi S Tsujihata S Hibi N	2002	Food Hydrocollid2002，16，：	1
	3	Interactions of potato starch with selected polysaccharide hydrocolloids as measured by low-field NMR显示文摘	BARANOWSKA H M SIKORA M KOWALSKI S	2008	Food Hydrocollids2008，22，2：	1
	4	Dynamic viscoelastic behavior of gellan-ι-carrageenan and gellan-xanthan gels显示文摘	Rodriguez-Hernandez A I Tecante A	1999	Food Hydrocollids1999，，13：	1
	5	Roles of lipid oxidation and pH on properties and yellow discolouration during storage of film from red tilapia (Oreochromis niloticus) muscle protein显示文摘	TONGNUANCHAN P BENJAKUL S PRODPRAN T	2011	Food Hydrocollids2011，25，3：	1
	6	Effect of xanthan structure on its interaction with locust bean gum: Toward prediction of rheo- logical properties显示文摘	Petibon O Malhiac C Grisel M	2013	Food Hydrocollids2013，，32：	1
	7	Effect of soybean soluble polysaccharides on the stability of milk protein under acidic conditions显示文摘	Nakamura A Furuta H Kato M	2003	Food Hydrocollids2003，17，3：	1
	8	Mechanical properties of gelatin films cross - linked respectively by ferulie Acid and tannin acid显示文摘	Cao Na Fu Yuhua He Janhui	2006	Food Hydrocollids2006，17，：	1
	9	Structural features of polysaccharide of Hericium erinaceum显示文摘	Inakuma T Aizawa K Yamauchi R	1998	Hydrocollids1998，1，：	1
	10	Dynamic viscoelastic behavior of gellan-(ι)-carrageenan and gellan-xanthan gels显示文摘	Rodriguez-Hernandez A I Tecante A	1999	Food Hydrocollids1999，13，1：	1
	11	Roles of lipid oxidation and pH on properties and yellowdiscolouration during storage of film from red tilapia ( Oreochromis niloticus ) muscle protein 显示文摘	Tongnuanchan P Benjakul S ProdpranT	2011	Food Hydrocollids2011，25，3：	1
	12	Chicken plasma protein affects gelation of surimi from bigeye snapper ( Priacanthus tayenus) 显示文摘	Rawduen S Benjakul S Visessanguan W	2004	Food Hydrocollids2004，，18：	1
	13	Enzymatic gelation of sugar pectin in food products显示文摘	Norsker M Jensen M	2000	Food hydrocollids2000，14，：	1
	14	Advances in colloid interface sci显示文摘	Mclements D J	1992	Food Hydrocollids1992，37，：	1
	15	Improvement and modification of whey protein gel texture using polysaccharides显示文摘	Sylvie L Turgeon Martin Beaulieu	2001	Food Hydrocollids2001，15，：	1
	16	Effect of soybean soluble polysaccharides on the stability of milk protein under acidic conditions显示文摘	Akihiro Nakamura Hitoshi Furuta Masayoshi Kato	2003	Food Hydrocollids2003，17，：	1
	17	Roles of lipid oxidation and pH on properties and yellow discolouration during storage of film from red tilapia (Oreochromis niloticus) muscle protein显示文摘	TONGNUANCHAN P BENJAKUL S PRODPRAN T	2011	Food Hydrocollids2011，25，3：	1
	18	Dynamic viscoelastic behavior of gellan-τ-carrageenan and gellan-xanthan gels显示文摘	Rodriguez-Hemandez A I Tecante A	1999	Food Hydrocollids1999，13，：	1

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