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17篇 您的检索式：作者名="lesM S"

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		题名	作者	年代	出处	被引量
	1	Studying different dimensions of amylase-long chain fatty acid complexes: Molecular, nano and micro level characteristics 显示文摘	Zabar S Lesmes U Katz I	2009	Food Hydrocolloids2009，23，7：	1
	2	Structural character- ization of amylose-long chain fatty acid complexes pro- duced via the acidification method 显示文摘	Zabar S Lesmes U Katz I	2010	Food Hydrocol- loids2010，24，4：	1
	3	Studying different dimensions of amylose-long chain fatty acid complexes: molecular, nano and micro level characteristics 显示文摘	ZABAR S LESMES U KATZ I	2009	Food Hydrocolloids2009，23，7：	1
	4	Effects of long chain fatty acid unsaturation on the structure and controlled release properties of amylose complexes 显示文摘	Lesmes U Cohen S H Shener Y	2009	Food Hydrocolloids2009，23，3：	1
	5	Structural character- ization of amylose-long chain fatty acid complexes produced via the acidication method 显示文摘	ZABAR S LESMES U KATZ I	2010	Food Hydrocolloids2010，24，1：	1
	6	Studying different dimensions of amylase- long chain fatty acid complexes: Molecular, nano and micro level characteristics 显示文摘	Zabar S Lesmes U Katz I	2009	Food Hydrocolloids2009，23，7：	1
	7	Development of oral food- grade delivery systems current knowledge and future challenges显示文摘	Benshitrit R C Shimonia S Lesmes U		0，，03：	1
	8	Structural characterization of amylose-long chain fatty acid complexes produced via the acidification method 显示文摘	Zabar S Lesmes U Katz I	2010	Food Hydrocolloids2010，24，：	1
	9	Studying different dimensions of amylose-long chain fatty acid complexes: olecular, nano and micro level characteristics 显示文摘	Zabar S Lesmes U Katz I	2009	Food Hydrocolloids2009，23，7：	1
	10	Structural charac- terization of amylose-long chain fatty acid comple- xes produced via the acidification method显示文摘	Zabar S Lesmes U Katz I	2010	Food Hydrocolloids2010，4，1：	1
	11	Characterization of oil-in-water emulsions stabilized by tyrosinase-crosslinked soy glycinin显示文摘	Isaschar-Ovdat S Rosenberg M Lesmes U	2015	Food Hydrocolloids2015，43，10：	1
	12	Studying different dimensions of amylase-long chain fatty acid complexes:Moleeular,nano and micro level charaeteristies显示文摘	Zabar S Lesmes U Katz I	2009	Food Hydrocolloids2009，23，：	1
	13	Effects of long chain fatty acid unsaturation on the structure and controlled release properties of amylose complexes显示文摘	Lesmes U Shahar H C Yizhak S	2009	Food Hydrocolloids2009，23，3：	1
	14	Structural characterization of amylose-long chain fatty acid complexes produced via the acidification method显示文摘	Zabar S Lesmes U Katz I	2010	Food Hydrocolloids2010，24，4：	1
	15	Studying different dimensions of amylose - long chain fatty acid complexes : Molecular, nano and micro level characteristics 显示文摘	Zabar S Lesmes U Katz I	2009	Food Hydrocolloids2009，23，7：	1
	16	Studying different dimen- sions of amylose-long chain fatty acid complexes: Molecular, nano and micro level characteristics显示文摘	Zabar S Lesmes U Katz I	2009	Food Hydrocolloids2009，23，：	1
	17	Effects of long chain fatty acid unsaturation on the structure and controlled release properties of amylose complexes 显示文摘	Lesmes U Cohen S H Shener Y	2009	Food Hydrocolloids2009，23，：	1

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