维普期刊资源整合服务平台（V6.5）

21篇 您的检索式：作者名="DECKER Y D"

选中清除导出查看参考文献查看引证文献引用追踪共2页首页上一页第1页下一页末页 /2 跳转

	题名	作者	年代	出处	被引量
1	Influence of pH and carrageenan type on properties of fl-lactoglobulin stabilized oil-in- water emulsions显示文摘	GU S Y DECKER E A MCCLEMENTS D J	2005	Food Hydrocolloids2005，19，1：	1
2	Application of multi-component biopolymer layers to improve the freeze-thaw stability of oil-in-water emulsions: β-Lactoglobulin-ι-carrageenan-gelatin显示文摘	Gu Y S Decker E A Julian McClements D	2007	Journal of Food Engineering2007，80，4：	1
3	Dielectric and Polarization Measurements on BaTiO3 at High Pressures to the Tricritical Point 显示文摘	Decker D L Zhao Y X	1989	Phys Rev B1989，39，：	1
4	Activated charcoal adsorbs alia- toxin BI显示文摘	Decker W J Corb Y D G	1980	Veterinary & Human Toxicology1980，22，6：	1
5	Catalytic reduction of NO2 with hydrogen on Pt field emitter tips : Ki- netic instabilities on the nanoscale 显示文摘	MCEWEN J S GASPARD P DECKER Y D	2010	Langmuir2010，26，16：	1
6	Stabilization of orange oil-in-water emulsion: A new role for ester gum as an Ostwald ripening inhibitor 显示文摘	Lim S S Baik M Y Decker E A Henson L Popplewell L M McClements D J Choi S J	2011	Food Chemistry2011，128，：	1
7	Competitiveadsorption of mixed anionic polysaccharides at the surfaces ofprotein-coated lipid droplets显示文摘	Cho Y H Decker E A McClements D J	2009	Langmuir2009，25，5：	1
8	Hydrody- namic properties of the Fischer-Tropsch slurry process 显示文摘	DECKER W D LOUISI Y ZAIDI A	1980	Industrial & Engineering Chemistry Process Design and Development1980，19，4：	1
9	Designing food structure to control stability, digestion, release and absorption of lipophilic food components 显示文摘	MCCLEMENTS D J DECKER E A PARK Y	2008	Food Biophysics2008，3，2：	1
10	Chemical,physical and functional properties of oxidized turkey white muscle myofibrUlar proteins显示文摘	Xiong Y L Calvert J T Crum A D Blanchard S P	1993	Journal of Agricultural and Food Chemistry1993，41，：	1
11	Iron-catalyzed oxidation of men-haden oil as affected by emulsifiers显示文摘	Donnel y J Decker E McClements D		0，，：	1
12	Influence ofι-carrageenan on droplet flocculation ofβ-loactoglobulin-stabilized oil-in-water emulsions during thermal processing显示文摘	GU Y S Decker E A Mc Clements D J	2004	Langmuir2004，20，22：	1
13	Structural design principles for delivery of bioactive components in nutraceuticals and functional foods 显示文摘	McClements D J Decker E A Park Y	2009	Crit Rev Food Sci Nutr2009，49，6：	1
14	Activated charcoal adsorbs aflatoxin B1 显示文摘	Decker W J Corb Y D G	1980	Veterinary Human Toxicology1980，22，6：	1
15	Production and characterization of oil-in-water emulsions containing droplets stabilized by multilayer membranes consisting of beta-lactoglobulin, iota-carrageenan and gelatin显示文摘	Gu Y S Decker A E McClements D J	2005	Langlnuir2005，21，13：	1
16	Controlling lipid bioavailability through physicochemical and structural approaches 显示文摘	McClements D J Decker E A Park Y	2009	Critical Reviews in Food Science and Nutrition2009，49，：	1
17	Activated charcoal adsorbs aflatoxin B1 显示文摘	DECKER W J CORB Y D G	1980	Vet Hum Toxicol1980，22，6：	1
18	Production and characterization of oil-in-water emulsions containing droplets stabilized by multilayer membranes consisting ofβ-lactoglobulin,ι-carrageenan and gelatin显示文摘	Gu Y S Decker A E Mc Clements D J	2005	Langmuir2005，21，13：	1
19	Controlling Lipid Bioavailahility Through Physicochemical and Structural Ap- proaches显示文摘	McClements D J Decker E A Park Y	2009	Critical Reviews in Food Science and Nutrition2009，49，1：	1
20	Production and characterization of oil-in-water emulsions containing droplets stabilized by multilayer membranes consisting of betalactoglobulin,iota-carrageenan and gelatin显示文摘	Gu Y S Decker A E Mc Clements D J	2005	Langmuir2005，21，13：	1

返回顶部每页显示：

共2页首页上一页第1页下一页末页 /2 跳转

互联网出版许可证新出网证(渝)字10号全国400电话 - 免长途话费

用户提示