维普期刊资源整合服务平台（V6.5）

43篇 您的检索式：作者名="SAGUER"

选中清除导出查看参考文献查看引证文献引用追踪共3页首页上一页第1页下一页末页 /3 跳转

	题名	作者	年代	出处	被引量
1	Microslructure-function relationships of heat-induced gels of porcine haemoglobin 显示文摘	SALVADOR P TOLDRA M SAGUER E	2009	Food Hydrocolloids2009，23，7：	1
2	Scale-up of the process to obtain functional ingredients based in plasma protein concentrates from porcine blood显示文摘	PARES D TOLDRA M SAGUER	2014	Meat Science2014，96，1：	1
3	Porcine plasma as polyphosphate and caseinate replacer in frankfurters显示文摘	Hurtado S Saguer E Toldr~t M	2012	Meat Science2012，90，3：	1
4	Microstructure-function relationships of heat-induced gels of porcine haemoglobin显示文摘	SALVADOR P TOLDRA M SAGUER E	2009	Food Hydrocolloids2009，23，7：	1
5	Microstructurefunction relationships of heat-induced gels of porcine hemoglobin 显示文摘	Salvador P Toldrd M Saguer E	2009	Food Hydrocolloids2009，23，7：	1
6	Colour Stabilization of Spray-dried Porcine Red Blood Cells Using Nicotinic Acid and Nicotinamide显示文摘	Saguer E Altarriba S Lorca C	2003	Food Sci Tech Int2003，9，4：	1
7	Heat-induced gel formation of plasma proteins: New insights by FT-IR 2D correlation spectroscopy 显示文摘	Saguer E P Alvarez J Sedman	2009	Food Hydrocolloids2009，23，3：	1
8	Study of the denaturation/aggregation behavior of whole porcine plasma and its protein fractions during heating under acidic pH by variable-temperature F'FIR spectroscopy显示文摘	Saguer E Alvarez PA Sedman J	2013	Food Hydro- colloids2013，33，2：	1
9	Mierostructure-function relationships of heat-induced gels of porcine hemoglobin 显示文摘	Salvador P Toldrd M Saguer E el al	2009	Food Hydrocolloids2009，23，7：	1
10	Colour Stabilization of Spray-dried Porcine Red Blood Cells Using Nicotinic Acid and Nicotinamide显示文摘	Saguer E Altarriba S Lorca C	2003	Food SCi Tech Int2003，9，4：	1
11	Microstructure-function relationships of heat-induced gels of porcine haemoglobin显示文摘	Salvador P Toldra M Saguer E	2009	Food Hydrocolloids2009，23，7：	1
12	Microstructure-function relationships of heat-induced gels of porcine haemoglobin 显示文摘	Salvador P Toldra M Saguer E	2009	Food Hydrocolloids2009，23，7：	1
13	Study of the denaturation/aggregation behaviour of whole porcine plasma and its protein fractions during heating under acidic pH by variable-temperature FT-IR spectroscopy 显示文摘	Saguer E Alvarez P A Sedman J	2013	Food Hydrocolloids2013，33，2：	1
14	Study of the denaturation/aggregation behaviour of whole porcine plasma and its protein fractions during heating under acidic pH by variable-temperature FTIR spectroscopy显示文摘	E. Saguer P.A. Alvarez J. Sedman A.A. Ismail	2013	Food Hydrocolloids2013，，2：	1
15	Microstructure-function relationships of heat-induced gels of porcine haemoglobin显示文摘	SALVADOR P TOLDR M SAGUER E	2009	FoodHydrocolloids2009，23，7：	1
16	Porcine plasma as polyphosphate and caseinate replacer in frankfurters显示文摘	Sònia Hurtado Elena Saguer Mònica Toldrà Dolors Parés Carmen Carretero	2011	Meat Science2011，，3：	1
17	Surface functional properties of blood plasma protein fractions显示文摘	D a vila E Saguer E Toldr a M	2007	European Food Research and Technology2007，226，12：	1
18	Microstructure - function relationships of heat-induced gels of porcine haemoglobin 显示文摘	Salvador P Toldra M Saguer E	2009	Food Hydrocolloids2009，23，7：	1
19	Surface functional properties of blood plasma protein fractions显示文摘	Dàvila E Saguer E ToldràM	2007	European Food Research and Technology2007，226，12：	1
20	Structure–functionality relationships of porcine plasma proteins probed by FTIR spectroscopy and texture analysis显示文摘	Saguer E Fort N Alvarez P A	2008	Food Hydrocolloids2008，22，3：	1

返回顶部每页显示：

共3页首页上一页第1页下一页末页 /3 跳转

互联网出版许可证新出网证(渝)字10号全国400电话 - 免长途话费

用户提示