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32篇 您的检索式：作者名="RAPHAELIDES"

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	题名	作者	年代	出处	被引量
1	Effect of fatty acids on the rheological behaviour of amylomaize starch dispersions during heating显示文摘	Stylianos N Raphaelides Nikolaos Georgiadis	2008	Food Research International2008，41，：	1
2	Effect of heating time and temperature on partially gelati- nized starch-fatty acid interactions 显示文摘	VASILIADOU E RAPHAELIDES S N PAPASTERGIADIS E	2015	LWT- Food Science and Technology2015，60，2：	1
3	Texture assessment of French cheeses显示文摘	ANTONIOU K D PETRIDIS D RAPHAELIDES S	2000	J Food Sci2000，65，：	1
4	Rheological studies of starch fatty- acid gels 显示文摘	RAPHAELIDES S N	1993	Food Hydrocolloids1993，7，6：	1
5	Effect of sorbitol addition on the physicochemical characteristics of starch-fatty acid systems 显示文摘	Mantzari G Raphaelides S N Exarhopoulos S	2010	Carbohydrate Polymers2010，79，1：	1
6	Effects of heating temperature and fat content on the struc- ture development of set yogurt显示文摘	XU Z M EMMANOUELIDOU D G RAPHAELIDES S N	2008	Journal of Food Engineering2008，85，：	1
7	Mass Transfer Limitation During Starch Gelatinization显示文摘	Sakonidou E P Karapantsios T D Raphaelides S N	2003	Carbohydrate Polymers2003，53，：	1
8	Thermal dissociation of amylase-fatty acid complexs 显示文摘	Raphaelides S Karkallas J	1988	Carbohydr Res1988，172，：	1
9	Texture assessment of French cheeses显示文摘	ANTONIOU K D PETRIDIS R RAPHAELIDES S	2000	J Food Sci2000，65，：	1
10	Mass transfer limitations during starch gelatinization 显示文摘	SAKONIDOU E P KARAPANTSIO T D RAPHAELIDES S N	2003	Carbohydrate Polymers2003，，53：	1
11	Effects of Heating Temperature and Fat Content on the Structure Development of Set Yogurt 显示文摘	EMMANOUELIDOU D G RAPHAELIDES S N ANTONIOU K D	2008	Journal of Food Engineering2008，85，4：	1
12	Sugar composition effection on textural parameters of peach Jam显示文摘	Raphaelides S N	1996	Food Sci1996，61，5：	1
13	Mass transfer limitations during starch gelatinization 显示文摘	Sakonidou E P Karapantsios T D Raphaelides S N	2003	Carbohydrate Polymers2003，53，1：	1
14	Effect of fatty acids on the rheological behaviour of amylomaize starch dispersions during healing 显示文摘	RAPHAELIDES S N GEORGIADIS N	2008	Food Research International2008，41，1：	1
15	Mass transfer limitation during starch gelatinization 显示文摘	Sakonidou E P Kapapantsios T D Raphaelides S N	2003	Carbohydrate Polymers2003，53，：	1
16	Effects of heating temperature and fat content on the structure develop- ment of set yogurt显示文摘	XU Zhongmin EMMANOUELIDOU D G RAPHAELIDES S N	2008	Journal of Food Engineering2008，85，4：	1
17	Effects of heating temperature and fat content on the struc- ture development of set yogurt 显示文摘	Emmanouelidou D G Raphaelides S N Antoniou K D	2008	Journal of Food Engineering2008，85，4：	1
18	Effects of heating temperature and fat content on the structure development of set yogurt 显示文摘	Emmanouelidou D G Raphaelides S N Antoniou K D	2008	Journal of Food Engi- neering2008，85，4：	1
19	Effects of heating temperature and fat content on the structure development of set yoghurt 显示文摘	Xu Z M Emmanouelidou D G Raphaelides S N	2008	Journal of Food Engineering2008，85，4：	1
20	Mass transfer limitations during stsrch gelatinization显示文摘	SAKONIDOU E P KARAPANTSIOS T D RAPHAELIDES S N		0，，01：	1

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