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1كتاب
المؤلفون: Eliasson, A. C.
مصطلحات موضوعية: Food Engineering, Amylose and amylopectin, Crumb structure, Falling number, Firmness, Retrogradation, Starch damage, Starch gelatinization, Starch granule size distribution, Water absorption
العلاقة: https://lup.lub.lu.se/record/4d0c4ef4-08f0-4dd8-822f-1c5e2d1afbb2Test; http://dx.doi.org/10.1016/B978-0-08-102519-2.00005-0Test; scopus:85126403344
الإتاحة: https://doi.org/10.1016/B978-0-08-102519-2.00005-0Test
https://lup.lub.lu.se/record/4d0c4ef4-08f0-4dd8-822f-1c5e2d1afbb2Test -
2دورية أكاديمية
المؤلفون: Fuentes, Catalina, Kang, In, Lee, Jangjae, Song, Dongsup, Sjöö, Malin, Choi, Jaeyeong, Lee, Seungho, Nilsson, Lars
المصدر: Analytical and Bioanalytical Chemistry; 411(16), pp 3665-3674 (2019) ; ISSN: 1618-2642
مصطلحات موضوعية: Food Engineering, Differential scanning calorimetry (DSC), Gravitational field-flow fractionation (GrFFF), Split-flow thin cell fractionation (SF), Starch granule
العلاقة: https://lup.lub.lu.se/record/1ef81a66-79cf-4d39-8d1d-3b9677114078Test; http://dx.doi.org/10.1007/s00216-019-01852-9Test; scopus:85065577145; pmid:31069435
الإتاحة: https://doi.org/10.1007/s00216-019-01852-9Test
https://lup.lub.lu.se/record/1ef81a66-79cf-4d39-8d1d-3b9677114078Test -
3دورية أكاديمية
المؤلفون: Matos, María, Timgren, Anna, Sjöö, Malin, Dejmek, Petr, Rayner, Marilyn
المصدر: Colloids and Surfaces A: Physicochemical and Engineering Aspects; 423, pp 147-153 (2013) ; ISSN: 0927-7757
مصطلحات موضوعية: Food Engineering, Double emulsions, starch granule, encapsulation, Pickering emulsions
العلاقة: https://lup.lub.lu.se/record/3460941Test; http://dx.doi.org/10.1016/j.colsurfa.2013.01.060Test; wos:000316831200021; scopus:84874556413
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4رسالة جامعية
المؤلفون: Rojas, Carola
مصطلحات موضوعية: Electrical Engineering, Electronic Engineering, Information Engineering, Food Engineering, amylopectin, hydrodynamic radius, field flow fractionation, overlap concentration, minerals, enzymes, cassava, hydrolyses, glucose, maltose, sucros, amylase, hydrolyses kinetics, starch granule structure, radius of gyration, drying kinetics, heat transfer, high pressure homogenisation, mass transfer
العلاقة: https://lup.lub.lu.se/record/1290138Test; urn:isbn:978-91-976695-5-9
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5رسالة جامعية
المؤلفون: Larsson, Helena
مصطلحات موضوعية: Food Engineering, starch gel, gluten, water distribution, lipids, starch granule surface, starch content, mixing, ultracentrifugation, structure, rheological measurements, wheat flour dough, phase separation, ethyl(hydroxyethyl)cellulose, Food and drink technology, Livsmedelsteknik
العلاقة: https://lup.lub.lu.se/record/29112Test; other:ISRN: LUTKDH/TKL0-1030/1-80