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119篇 您的检索式：作者名="POPINEAU"

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	题名	作者	年代	出处	被引量
1	Improvement of functional properties of β-lactoglobulin glycated through the Maillard reaction is related to the nature of the Sugar显示文摘	Chobert J-M Popineau Y	2001	International Dairy Journal2001，11，：	1
2	Characterisation of glutenin subfratinn by SE HPLC and dynamic rheological analysis in shear显示文摘	Cornee M Popineau Y Lefebvre J	1994	Journal of Cereal Science1994，19，：	1
3	Improve-ment of functional properties of 13-Lactoglobulin glycated through the Maillard reaction is related to the nature of the sugar显示文摘	Chevalier F Chobert J M Popineau Y		0，，11：	1
4	Small angle X-ray scattering of wheat seed-storage proteins: α, у-and ω-gliadins and the high molecular weight (HMW) subunits of glutenin显示文摘	THOMSON N H MILES M J POPINEAU Y	1999	Biochimica et Biophysica Aeta1999，1430，2：	1
5	Food allergy to wheat:identification of immunoglobulin E and immunoglobulin G-binding proteins with sequential extracts and purified proteins from wheat flour显示文摘	BATFAIS F PINEAU F POPINEAU Y		0，，：	1
6	Wheat 3' - gliadin as substrate for bovine plasma factor XIII 显示文摘	Alexandre M Popineau Y Viroben G	1993	Journal of Agricultural and Food Chemistry1993，41，11：	1
7	Foaming and Emulsifying Properties of Fractions of Gluten Peptides Obtained by Limit- ed Enzymatic Hydrolysis and Ultrafiltration 显示文摘	Popineau Y Huehet B Larre C	2002	Journal of Cereal Science2002，35，：	1
8	Caracté risation biochimique et fonctionnelle des proté ines du gluten dé samidé es partiellement en conditions mé nagé es显示文摘	Popineau Y Bollecker S Thebaudin J Y	1988	Sci Aliments1988，，8：	1
9	Soy glycinin microeapsules by simple coacervation method显示文摘	Lazko J Popineau Y Legrand J	2004	Colloid Surf B:Biointerf2004，37，：	1
10	Functional Properties of Enzymatically Hydrolyzed Glutens显示文摘	Thebaudin JY	1990	Gluten proteins1990，，：	1
11	Protein bodies ontogeny and localization of prolamin components in the developing endosperm of wheat caryopses 显示文摘	LOUSSERT C POPINEAU Y MANGAVEL C	2008	Journal of Cereal2008，47，：	1
12	Improvement offunctional properties of p _ lactoglobulin glycated through theMaillard reaction is related to the nature of the sugar 显示文摘	Chevalier F Chobert J M Popineau Y	2001	International Dairy Journal2001，11，3：	1
13	Foaming and emulsifying properties of fractions of gluten peptides obtained by limited enzymatic hydrolysis and uhrafiltration 显示文摘	Popineau Y Huchet B Larre C	2002	Journal of Cereal Science2002，35，：	1
14	Foaming and emulsifying properties of fractions of gluten peptides obtained by limited enzymatic hydrolysis and ultrafihration 显示文摘	Popineau Huchet B Larre C Berot S	2002	Journal of Cereal Science2002，35，2：	1
15	Improvement of functional properties of β-lactoglobulin glycated through the maillard reaction is related to the nature of the sugar显示文摘	Chevalier F Hobert J M Popineau Y	2001	International Dairy Journal2001，，11：	1
16	Lupin flours asadditives: dough mixing, breadmaking, emulsifying, andfoaming 显示文摘	Pollard N J Stoddard F L Popineau Y	2002	Cereal chemistry2002，79，5：	1
17	Foaming and emulsifying properties of fractions of gluten peptides obtained by limited enzymatic hydrolysis and ultrafihration 显示文摘	Popineau Huchet B Larre C Berot S	2002	Journal of Cereal Science2002，35，2：	1
18	Biochemical Analysis and Rheological Properties of Gluten Modified by Transglutaminase 显示文摘	Larre C Denery P S Popineau Y	2000	Cereal Chemistry2000，77，2：	1
19	Foaming and emulsifying properties of fractions f gluten peptides obtained by limited enzymatic hydrolysis and uhrafihration 显示文摘	Popineau Y Huchel B Larre C	2002	Journal of Cereal Science2002，，35：	1
20	Foaming and emulsifying properties of fractions of gluten peptides obtained bylimitedenzymatiehydrolysisandultrafilt ration显示文摘	Popineau Y Huchet B Larre C	2002	Journal of Cereal Science2002，35，：	1

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