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浏览/检索结果: 共5条，第1-5条 帮助 已选(0)清除 条数/页：5101520253035404550556065707580859095100   排序方式：请选择作者升序作者降序题名升序题名降序发表日期升序发表日期降序提交时间升序提交时间降序 Pooled analysis of WHO Surgical Safety Checklist use and mortality after emergency laparotomy 期刊论文 BRITISH JOURNAL OF SURGERY, 2019, 卷号: 106, 期号: 2 作者:  Thomas, Hannah S.;  Weiser, Thomas G.;  Drake, Thomas M.;  Knight, Stephen R.;  Fairfield, Cameron 收藏  |  浏览/下载：142/0  |  提交时间：2019/12/05 Ultrasound improving the physical stability of oil-in-water emulsions stabilized by almond proteins 期刊论文 JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2018, 卷号: 98, 页码: 4323-4330 作者:  Zhu, Zhenbao;  Zhao, Cui;  Yi, Jianhua;  Cui, Leqi;  Liu, Ning 收藏  |  浏览/下载：3/0  |  提交时间：2019/11/19 physical stability  oil-in-water emulsion  high-intensity ultrasound  almond protein isolate  interfacial adsorption   Influence of anionic dietary fibers (xanthan gum and pectin) on oxidative stability and lipid digestibility of wheat protein-stabilized fish oil-in-water emulsion 期刊论文 2015, 卷号: 74, 期号: [db:dc_citation_issue], 页码: 131 作者:  Qiu, Chaoying[2];  Zhao, Mouming[2];  Decker, Eric Andrew[4];  McClements, David Julian[4] 收藏  |  浏览/下载：6/0  |  提交时间：2019/12/03 Influence of anionic dietary fibers (xanthan gum and pectin) on oxidative stability and lipid digestibility of wheat protein-stabilized fish oil-in-water emulsion (EI收录) 期刊论文 Food Research International, 2015, 卷号: 74, 页码: 131-139 作者:  Qiu, Chaoying[1,2];  Zhao, Mouming[1,2];  Decker, Eric Andrew[3,4];  McClements, David Julian[3,4] 收藏  |  浏览/下载：4/0  |  提交时间：2019/04/25 Drops  Emulsification  Emulsions  Fish  Fluorescence spectroscopy  Metal ions  Oil shale  Oils and fats  Oxidation  Oxidation resistance  Proteins  Stability  Transition metals   Controlling the functional performance of emulsion-based delivery systems using multi-component biopolymer coatings (vol 76, pg 38, 2010) 其他 2011-01-01 作者:  Li, Yan;  Hu, Min;  Xiao, Hang;  Du, Yumin;  Decker, Eric Andrew 收藏  |  浏览/下载：3/0  |  提交时间：2019/12/05