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59篇 您的检索式：期刊名="Food Structure"

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	题名	作者	年代	出处	被引量
1	Effect of the addition of high methoxyl pectin on the rheology and colloidal stability of acid milkddnks显示文摘	ParkerA Boulenguer P Kravteheako T P	1994	In K Nishinar E Dot(Eds) Food Hydrocolloids: Structure Properties and Functions New York: Plenum Press1994，1994，：	1
2	Microstructure of Mozzarella cheese during manufacture显示文摘	OBERG CJ MCMANUS WR MCMAHON DJ	1993	Food structure1993，12，：	1
3	Structure and composition of apple juice haze显示文摘	TAIT V	1993	Food Structure1993，12，2：	1
4	Structure and function of food products: A review显示文摘	HEERTJE I	1993	Food Structure1993，，12：	1
5	The role of the interfacial protein film in meat batter stabilization显示文摘	Gordon A Barbut S	1990	Food Structure1990，，9：	1
6	Effect of chemical modification on the microstructure of raw meat batters显示文摘	Gordon A Barbut S	1991	Food Structure1991，10，：	1
7	Structure meltability and firmness of process cheese containing white cheese 显示文摘	Kalab M Modler H W Cari'c M	1991	Food Structure1991，10，3：	1
8	Hydrocolioids as food emulsifiers and stabilizers显示文摘	Garti N	1993	Food Structure1993，12，：	1
9	Effect of chemical modification on the stability, texture and microstructure of cooked meat batters microstmcture显示文摘	Gordon A Barbut S	1992	Food Structure1992，11，：	1
10	Microstructure of Mozzarella Cheese during Manufacture 显示文摘	OBERG C J MCMANUS W R MOMAHON D J	1993	Food Structure1993，12，：	1
11	Structure and antioxidant activity of whey protein isolate conjugated with glucose via the Maillard reaction under dry-heating conditions显示文摘	LIU Qin KONG Baohua HAN Jianchun	2014	Food Structure2014，1，2：	1
12	Composition and microstructure of commercial full fat and low fat cheeses 显示文摘	Mistry V V Anderson D L	1993	Food Structure1993，，12：	1
13	Assessmentof physicochemical properties, dissolution kinetics and storagestability of a novel strawberry confection designed for delivery ofchemopreventive agents 显示文摘	ERICA L FISHER JENNIFER AHN-JARVIS	2014	Food Structure2014，1，2：	1
14	Suructure-modification by moderate oxidation in hydroxyl radical-generating systems promote the emulsifying properties of soy protein isolate显示文摘	LIU Q LU Y HAN J	2010	Food Structure2010，10，6：	1
15	Effect of chemical modification on the microstructure of raw meat batters 显示文摘	Gordon A Barbut S	1991	Food Structure1991，，10：	1
16	The role of the interfacial protein film in meat batter stabilization 显示文摘	Gordon A Barbut S	1990	Food Structure1990，9，：	1
17	Structure and composition of apple juice haze显示文摘	Beveridge T Tait V	1993	Food structure1993，12，：	1
18	The role of the interfacial protein film inmeat batter stabilization显示文摘	GORDON A BARBUT S	1990	Food Structure1990，9，：	1
19	Effect of chemical modification on the micro-structure of raw meat batters显示文摘	GORDON A BARBUT S	1991	Food Structure1991，10，：	1
20	Gelation of myosin filament under high hydrostatic pressure显示文摘	Yamamoto K Miura T Yasui T	1990	Food Structure1990，，9：	1

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