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21篇 您的检索式：作者名="Anema K"

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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	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
4	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
5	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
6	Heat-induced, pH-dependent dissociation of casein micelles on beating reconstituted skim milk at temperatures below 100 ℃ 显示文摘	ANEMA S G HENNING K	1997	Journal of Agricultural and Food Chemistry1997，45，：	1
7	Effect of heat treatments and homogenisation pressure on the acid gelation properties of recombined whole milk显示文摘	JI Y LEE S K ANEMA S G		0，，：	1
8	Rheological properties of acid gels prepared from pressure-and transglutaminase-treated skim milk显示文摘	Anema S G Lauber S Lee S K	2005	Food Hydrocoll2005，19，5：	1
9	Heat- induced, pH- dependent dissociation of casein micelles on heating reconstituted skim milk at temperatures below 100C 显示文摘	ANEMA S G HENNING K	1997	Journal of Agricultural and Food Chemistry1997，45，：	1
10	Rheological properties of acid gels prepared from pressure-and transglutaminase-treated skim milk 显示文摘	ANEMA S G LAUBER S LEE S K	2005	Food Hydrocoll2005，19，：	1
11	The Influence of Moisture Content on the Rheologieal Properties of Proeessed Cheese Spreads显示文摘	Lee S K Anema S Klostermeyer H	2004	International Journal of Food Science & Technology2004，39，7：	1
12	Rheological properties of acid gels prepared from pressure- and transglutaminase-treated skim milk 显示文摘	Anema S G Lauber S Lee S K	2005	Food hydrocoll2005，19，5：	1
13	MicroRNA profiling of human kidney cancer subtypes显示文摘	Petillo D Kort E J Anema J Furge K A Yang X J Teh B T		0，，1：	1
14	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		0，，：	1
15	Heat-Induced, pH-Dependent Dissociation of Casein Micelles on Heating Reconstituted Skim Milk at Temperatures below 100°C显示文摘	S G Anema K Henning	1997	Agricultural Food Chemistry1997，45，：	1
16	Rheological Properties of Acid Gels Prepared from Heated pH-Adjusted Skim Milk显示文摘	S G Anema K L Siew K L Edwin	2004	Agricultural Food Chemistry2004，52，：	1
17	Particle size changes and casein solubilisation in high-pressure-treated skim milk显示文摘	Anema S G Lowe E K Stockmann Regine	2005	Food hydrocolloids2005，19，：	1
18	The influence ofmoisture content on the rheological properties of processed cheesespreads显示文摘	LEE S K ANEMA S KLOSTERMEYER H	2004	International Journal of Food Science and Technology2004，39，：	1
19	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
20	Effect of pH on the viscosity of heated reconstituted skim milk显示文摘	Anema S G Lowe E K Li Y M	2004	International Dairy Journal2004，14，6：	1

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