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15篇 您的检索式：作者名="IBANOGLU E"

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		题名	作者	年代	出处	被引量
	1	High pressure effect on foaming behaviour of whey protein isolate显示文摘	Ibanoglu lu E Karatass	2001	J Food Eng2001，47，：	1
	2	Effect of dilute acid hydrolysis on the coolked viscosity of tarhana,a traditional Turkish cereal soup 显示文摘	Ibanoglu S Ibanoglu E Ainsworth P	1998	International Journal of Food Science and Nutrition1998，49，：	1
	3	Effect of hydrocolloids on the thermal denaturation of proteins 显示文摘	Ibanoglu E	2005	Food Chemistry2005，90，：	1
	4	Rheological behaviour of whey protein stabilized emulsions in the presence of gum arabic 显示文摘	Ibanoglu E	2002	Journal of Food Engineering2002，52，：	1
	5	Effect of brewers spent grain addition and screw speed on the selected physical and nutritional properties of an extruded snack 显示文摘	Ainsworth P ibanoglu S Plunkett A Ibanoglu E Stojeeska V	2007	Journal of Food Engineering2007，81，：	1
	6	Effect of dietary fiber addition on the selected nutritional properties of cookies显示文摘	BILGICLI N IBANOGLU S HERKEN E N		0，，：	1
	7	Rheological behaviour of whey protein stabilized emulsions in the presence of gum arabic显示文摘	Ibanoglu E		0，，：	1
	8	Thermal denaturation and functional properties of egg proteins in the presence ofhydrocoUoid gums显示文摘	IBANOGLU E ERGELEBI E A	2007	Food Chemistry2007，，101：	1
	9	Effect of hydrocolloids on the thermal denaturation of proteins显示文摘	Ibanoglu E	2005	Food Chemistry2005，90，4：	1
	10	Influence of hydrocolloids on phase separation and emulsion properties of whey protein isolate 显示文摘	Ercelebi EA Ibanoglu E	2007	Journal of Food Engineering2007，80，2：	1
	11	High pressure effect on foaming behavior of whey protein isolate显示文摘	Ibanoglu E Karatas S	2001	Journal of Food Engineering2001，47，：	1
	12	Rheological properties of whey protein isolate stabilized emulsions with pectin and guar gum显示文摘	ERCELEBI E A IBANOGLU E	2009	European Food Research and Technology2009，229，2：	1
	13	Influence of hydrocolloids on phase separation and emulsion properties of whey protein isolate 显示文摘	Ercelebi E A Ibanoglu E	2007	Journal of Food Engineering2007，80，：	1
	14	Effects of pectin and guar gum on creaming stability,microstructure and rheology of egg yolk plasma-stabilized emulsions显示文摘	ERCELEBI EA IBANOGLU E	2010	Eur Food Res Technol2010，231，2：	1
	15	High pressure effect on foaming behaviour of whey protein isolate 显示文摘	Ibanoglu E KaratasS	2001	J Food Eng2001，47，：	1

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