【序号】:1
【作者】:Youna Hemery, Marc Chaurand, Ulla Holopainen, Anna-Maija Lampi, Pekka Lehtinen, Vieno Piironen, Abdelkrim Sadoudi, Xavier Rouau
【题名】:Potential of dry fractionation of wheat bran for the development of food ingredients, part I: Influence of ultra-fine grinding
【期刊】:Journal of Cereal Science,
【年、卷、期、起止页码】:Volume 53, Issue 1, January 2011, Pages 1-8
【全文链接】:
【序号】:2
【作者】:Wei Zhang, Jiali Zhang, Qixing Jiang, Wenshui Xia
【题名】:Physicochemical and structural characteristics of chitosan nanopowders prepared by ultrafine milling
【期刊】:Carbohydrate Polymers,
【年、卷、期、起止页码】:Volume 87, Issue 1, 4 January 2012, Pages 309-313
【全文链接】:
【【序号】:3
【作者】:Zipei Zhang, Huige Song, Zhen Peng, Qingnan Luo, Jian Ming, Guahua Zhao
【题名】: Characterization of stipe and cap powders of mushroom (Lentinus edodes) prepared by different grinding methods
【期刊】:Journal of Food Engineering,
【年、卷、期、起止页码】:Volume 109, Issue 3, April 2012, Pages 406-413
【全文链接】:
【序号】:4
【作者】:Youna Hemery, Ulla Holopainen, Anna-Maija Lampi, Pekka Lehtinen, Tanja Nurmi, Vieno Piironen, Minnamari Edelmann, Xavier Rouau
【题名】:Potential of dry fractionation of wheat bran for the development of food ingredients, part II: Electrostatic separation of particles
【期刊】:Journal of Cereal Science,
【年、卷、期、起止页码】:Volume 53, Issue 1, January 2011, Pages 9-18
【序号】:5
【作者】:N. Wang, R. Toews
【题名】:Certain physicochemical and functional properties of fibre fractions from pulses
【期刊】:Food Research International,
【年、卷、期、起止页码】:Volume 44, Issue 8, October 2011, Pages 2515-2523
【全文链接】: