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48篇 您的检索式：作者名="Klostermeyer"

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	题名	作者	年代	出处	被引量
1	Polymer science concepts in dairy systems--an overview of milk protein and food hydro--colloid interaction 显示文摘	SYRBE A BAUER W J KLOSTERMEYER H	1998	Int Dairy J1998，8，：	1
2	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
3	Formation of Lactulose during Heat Treatment of Milk显示文摘	GEIER H KLOSTERMEYER H	1983	Milchwissenschaft1983，38，：	1
4	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
5	Oligomerization of β-lactoglobulin by microbial transglutaminase during high pressure treatment显示文摘	S Lauber I Noack H Klostermeyer	2001	European Food Research and Technology2001，213，3：	1
6	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
7	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
8	Polymer scienceconcepts in dairy systemsan overview of milk protein and foodhydrocolloid interaction 显示文摘	Syrbe A Bauer W K Klostermeyer H	1998	International Dairy Journal1998，，8：	1
9	Polymer Science Concepts in Dairy Systems--an Overview of Milk Protein and Food Hydrocolloid Interaction显示文摘	SYRBE A BAUER W J KLOSTERMEYER H	1998	International Dairy Journal1998，8，3：	1
10	A simple method for the preparation of furosine and pyridosine reference material显示文摘	HENLE T WALTER A W KLOSTERMEYER H	1994	Z Lebensm Unters Forsch1994，198，1：	1
11	ζ-potentials of Casein Micelles from Reconstituted Skim Milk Heated at 120℃显示文摘	ANEMA S G KLOSTERMEYER H	1996	International Dairy Journal1996，6，：	1
12	Maillardtype reactions under high hydrostatic pressure: formation of pentosidine 显示文摘	Schwarzenbolz U Klostermeyer H Henle T	2000	European Food Research and Technology2000，211，3：	1
13	Determination of Biogenic Amines by RP-HPLC of the Dabsyl Derivates显示文摘	BOCKHARDT A KRAUSE I KLOSTERMEYER H	1996	Z Lebensm Unters Forsch1996，203，：	1
14	Polymer science concepts in dairy systems-an overview of milk protein and food hydrocolloid interaction显示文摘	Syrbe A Bauer W J Klostermeyer H	1998	International Dairy Journal1998，8，3：	1
15	Determination ofproteolytic activities on casein substrates显示文摘	Reimerdes E H Klostermeyer H	1976	Methods inEnzymology1976，45，：	1
16	ζ -Potentials of casein micelles from reconstituted skim milk heated at 120℃ 显示文摘	ANEMA S G KLOSTERMEYER H	1996	International Dairy Journal1996，6，7：	1
17	Relationship between the crosslinking of caseins by transglutaminase and the gel strength of yoghurtEur显示文摘	LAUBER S NOACK I KLOSTERMEYER H	2000	Eur Food Resh Technol2000，210，：	1
18	The influence of moisture content on the rheologieal properties of processed cheese spreads显示文摘	KIM L S ANEMA S KLOSTERMEYER H	2004	International Journal Food Science and Technology2004，39，7：	1
19	Pushing vertices and orienting edges显示文摘	Klostermeyer W	1999	Ars Combinatoria1999，51，：	1
20	Hamiltonicity and reversing arcs in digraphs显示文摘	Klostermeyer W Soltes L	1998	J Graph Theory1998，28，：	1

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