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T

Tom Brenner

sophia university

H指数:19

被引数:1,146

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The thickening properties of native gellan gum are due to freeze drying-induced aggregation

FOOD HYDROCOLLOIDS

IF12.4

2020-12-017

PREAI

Anomalous diffusion of poly(ethylene oxide) in agarose gels (vol 92, pg 1151, 2016)

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2018-07-011

PREAI

Monocationic salts of carrageenans: Preparation and physico-chemical properties

FOOD HYDROCOLLOIDS

IF12.4

2017-02-0184

PREAI

Relationship Between Degree of Starch Gelatinization and Quality Attributes of Parboiled Rice During Steaming

IF6.1

2016-11-0157

OAAI

Anomalous diffusion of poly(ethylene oxide) in agarose gels

聚 (环氧乙烷) 在琼脂糖凝胶中的异常扩散

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2016-11-019

PREAI

A study on phase separation behavior in kappa/iota carrageenan mixtures by micro DSC, rheological measurements and simulating water and cations migration between phases

FOOD HYDROCOLLOIDS

IF12.4

2016-04-0164

PREAI

Rheology of highly elastic iota-carrageenan/kappa-carrageenan/xanthan/konjac glucomannan gels

FOOD HYDROCOLLOIDS

IF12.4

2015-02-0158

PREAI

Rheology and structure of mixed kappa-carrageenan/iota-carrageenan gels (vol 39, pg 272, 2014)

FOOD HYDROCOLLOIDS

IF12.4

2015-01-010

OAAI

Sucrose release from agar gels: Effects of dissolution order and the network inhomogeneity

FOOD HYDROCOLLOIDS

IF12.4

2015-01-0119

PREAI

Funorans from Gloiopeltis species. Part II. Rheology and thermal properties

FOOD HYDROCOLLOIDS

IF12.4

2015-01-0112

PREAI

Sucrose release from agar gels: Correlation with sucrose content and rheology

琼脂凝胶中的蔗糖释放: 与蔗糖含量和流变学的相关性

FOOD HYDROCOLLOIDS

IF12.4

2015-01-0116

PREAI

Rheology and structure of mixed kappa-carrageenan/iota-carrageenan gels

FOOD HYDROCOLLOIDS

IF12.4

2014-08-0176

PREAI

Side-by-side aggregation number of network-forming gellan aggregates as inferred from gradient NMR measurements

FOOD HYDROCOLLOIDS

IF12.4

2014-07-017

PREAI

The influence of agar gel texture on sucrose release

FOOD HYDROCOLLOIDS

IF12.4

2014-05-0137

PREAI

The effect of degradation on κ-carrageenan/locust bean gum/konjac glucomannan gels at acidic pH

酸性pH对 κ-卡拉胶/刺槐豆胶/魔芋葡甘聚糖凝胶降解的影响

CARBOHYDRATE POLYMERS

IF12.5

2013-10-0118

PRE

Rheology and synergy of κ-carrageenan/locust bean gum/konjac glucomannan gels

Κ-卡拉胶/刺槐豆胶/魔芋葡甘聚糖凝胶的流变学和协同作用

CARBOHYDRATE POLYMERS

IF12.5

2013-10-0161

PRE

Molecular mobility and microscopic structure changes in κ-carrageenan solutions studied by gradient NMR

CARBOHYDRATE POLYMERS

IF12.5

2013-06-0126

PREAI

Diffusion of probe polymer in gellan gum solutions during gelation process studied by gradient NMR

FOOD HYDROCOLLOIDS

IF12.4

2012-01-0130

PREAI

Rheology of thermo-reversible fish protein isolate gels

FOOD RESEARCH INTERNATIONAL

IF8

2009-10-0121

PRE

Characterisation and thermo-reversible gelation of cod muscle protein isolates

IF9.8

2009-07-0121

PREAI