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115篇 您的检索式：作者名="ANEMA"

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	题名	作者	年代	出处	被引量
1	Effect of pH at Heat Treatment on the Hydrolysis of k-casein and the Gelation of Skim Milk by Chymosin显示文摘	ANEMA S G LEE S K KLOSTERMEYER H	2007	LWT2007，40，：	1
2	The effect of the pH at cooking on the properties of processed cheese spreads containing whey proteins显示文摘	LEE S K ANEMA S G	2009	Food Chemistry2009，115，4：	1
3	The influence of moisture content on the rheological properties of processed cheese spreads显示文摘	KIM L S ANEMA S KLOSTERMEYER H	2004	International Journal of Food Science and Technology2004，39，7：	1
4	Effect of heat treatments and homogenisation pressure on the acid gelation properties of recombinedwhole milk显示文摘	JI Y LEE S K ANEMA S G	2011	Food Chemistry2011，129，：	1
5	Effects of heat and high hydrostatic pressure treatments on disulfide bond?ing interchanges among the proteins in skim milk显示文摘	Patel H Av Singh Hv Anema S G	2006	J Agric Food Chem2006，54，9：	1
6	Interactions of milk proteins during heat and high hydrostatic pressure treatments-areview 显示文摘	Considine T Patel H Anema S	2007	Innovative Food Science & Emerging Technologies2007，8，1：	1
7	Effect of high pressure treatment on normal rice and waxy rice starch-in-water suspensions 显示文摘	OH H E HEMAR Y ANEMA S G	2008	Carbohydrate polymers2008，73，2：	1
8	Influences of hospital informa- tion systems, indicator data collection and computation on reported Dutch hospital performance indicator scores 显示文摘	Anema HA Kievit J Fischer C	2013	BMC Health Serv Res2013，1213，：	1
9	Interactions of milk proteins during heat and high hydrostatic pressure treatments: a review 显示文摘	Considine T Patel H A Anema S G	2007	Innovative Food Science & Emerging Technologies2007，8，1：	1
10	Effect of pH on the association of denatured whey proteins with casein miccUcs in heated reconstituted skim milk显示文摘	ANEMA S G LI Y	2003	Jour- nal of Agricultural and Food Chemistry2003，51，6：	1
11	Denaturation of β-lactoglobulin in pressure-treated skim milk显示文摘	Anema S G Stockmann R Lowe EK	2005	J Agric Food Chem2005，53，：	1
12	Association of denatured whey proteins with casein micelles in heated reconstituted skim milk and its effect on casein micelle size显示文摘	Anema S Ei Y	2003	Journal of Dairy Research2003，70，1：	1
13	The influence of moisture content on the rheological properties of processed cheese spreads 显示文摘	Lee S K Anema K Klostermeyer H	2004	International Journal of Food Science and Technology2004，39，：	1
14	Reaction kinetics of thermal denaturation of whey proteins in heated reconstituted whole milk显示文摘	Anema S G McKenna A	1996	J Agric Food Chem1996，44，：	1
15	Further studies on the heat-induced pH-dependent dissociation of casein from the micelles in reconstituted skim milk显示文摘	ANEMAS G LI Y	2000	LWT-Food Science and Technology2000，33，：	1
16	The influence of moisture content on the rheological properties of processed cheese spreads 显示文摘	Lee S K Anema K Klostermeyer H	2004	International Journal of Food Science and Technology2004，39，：	1
17	Association of denatured whey proteins with casein micelles in heated reconstituted skim milk and its effect on casein miceUe size显示文摘	ANEMA S G LI Y	2003	J Dairy Res2003，70，1：	1
18	New algorithm for treatment allocation reduced selection bias and loss of power in small trials 显示文摘	HOFMEIJER J ANEMA PC van der TWEEL I	2008	J Clln Epidemiol2008，61，2：	1
19	Further studies on the heat-induced pH-dependent dissociation of casein from the micelles in reconstituted skim milk显示文摘	ANEMA S G LI Y	2000	Lebensmittel Wissenschaftund Technologie2000，33，：	1
20	High-pressure - Induced interactions between milk fat globule membrane proteins and skim milk proteins in whole milk显示文摘	Ye A Anema S G Singh H	2004	Journal of Dairy Science2004，87，12：	1

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