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81篇 您的检索式：作者名="McClements J M"

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	题名	作者	年代	出处	被引量
1	Improving the sta- bility of wheat protein - stabilized emulsions : effect of pec- tin and xanthan gum addition显示文摘	QIU C ZHAO M MCCLEMENTS D J	2015	Food Hydrocoll2015，43，：	1
2	Influence of NaC1 and CaCh oa cold-set gelation of heat-denatured whey protein显示文摘	BRYANT C M MCCLEMENTS D J	2000	Journal of Food Science2000，65，5：	1
3	Fabrication, characterization and lipase digestibility of food-grade nanoemulsions 显示文摘	TRONCOSO E AGUILERA J M MCCLEMENTS D J	2012	Food Hydrocolloids2012，27，2：	1
4	Influence of NaCl and CaCl2 on cold-set gelation of heat-denatured whey protein 显示文摘	Bryant C M McClements D J	2000	Journal ofFood Science2000，65，5：	1
5	Uhrosonic velocity measurements in some liquid triglycerides and vegetable oils 显示文摘	Mcclements D J Povev M J W	1988	J Am Oil Chem Svc1988，，65：	1
6	Use of caseinophosphopeptides as natural antioxidants in oil-in-water emulsions 显示文摘	Diaz M Dunn CM McClements D J Decker EA	2003	J Agric Food Chem2003，51，8：	1
7	Influence of surfactant type and concentration on electrospinning of chitosan-poly(ethylene oxide)blend nanofibers显示文摘	KRIEGEL C KIT K M MCCLEMENTS D J	2009	Food Biophysics2009，4，3：	1
8	Molecular basis of protein functionality with special consideration of cold - set gels derived from heat - denatured whey 显示文摘	Bryant C M McClements D J	1998	Trends in Food Science & Technology1998，，9：	1
9	Isothermaltitration calorimetry study of the interactions between chitosan and a bile salt(sodium taurocholate)显示文摘	Thongnagam M Mcclements D J		0，，05：	1
10	Ability of Surfactant Hydrophobic Tail Group Size to Alter Lipid Oxidation in Oil in-Water Emulsions显示文摘	CHAIYASIT W SILVESTRE M P and MCCLEMENTS D J	2000	J Agric Food Chem2000，48，8：	1
11	Changes in the microbiological quality of vacuum-packaged,minced chicken treated with high hydrostatic pressure显示文摘	Linton M McClements J M J	2004	Innovative Food Science and Emerging Technologies2004，5，：	1
12	Antioxidant activity of whey in a salmon oil emulsion显示文摘	Tong L M Sasaki S Mcclements D J	2000	J Food Sci2000，65，8：	1
13	Influence of sucrose onNaCl-induced gelation of heat denatured whey protein solutions显示文摘	BRYANT C M MCCLEMENTS D J	2000	Food Research International2000，33，8：	1
14	Ultrasonics in food engineering:part I,Introduction and experimental methods显示文摘	Povey M J W D J McClements	1998	Food Engineering1998，，8：	1
15	Ultrasonics in food engineering:part II,Applications显示文摘	Povey M J W D J McClements	1998	Food Engineering1998，，9：	1
16	Influence of NaCl and CaCl2 on cold-set gelation of heat-denatured whey protein 显示文摘	BRYANT C M MCCLEMENTS D J	2000	Jouranl of Food Science2000，65，5：	1
17	Molecular basis of protein functional- ity with special consideration of cold-set gels derived from heat- denatured whey显示文摘	Bryant C M McClements D J	1998	Trends Food Sci Technol1998，9，4：	1
18	Ultrasonics in food engineering:part I, Introduction and experimental methods显示文摘	Povey M J W McClements D J	1998	Food Engineering1998，，8：	1
19	Ultrasonics in food engineering:part Ⅱ, Applications显示文摘	Povey M J W McClements D J	1998	Food Engineering1998，，9：	1
20	Antioxidant Activity of Whey in a Salmon Oil Emulsion 显示文摘	TONG L M SASAKI S MCCLEMENTS D J	2000	Journal of Food Science2000，65，8：	1

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