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24篇 您的检索式：作者名="CROGUENNEC T"

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	题名	作者	年代	出处	被引量
1	Influence of pH and salts on egg white gelation 显示文摘	Croguennec T Nau F Brule G	2002	J Food Sci2002，67，2：	1
2	Influence of pH and salts on egg white gelation显示文摘	CROGUENNEC T NAU F BRULE G	2002	J Food Sci2002，67，2：	1
3	Interfacial and foaming properties of sulfydryl-modified bovine β-1actoglobulin 显示文摘	T Croguennec A Renault S Bouhallab	2006	Colloid and Interface Science2006，302，：	1
4	Interaction between lactoferrin and casein miceUes in skimmed milk显示文摘	CROGUENNEC T LI N PHELEBON L	2012	International Dairy Journal2012，27，12：	1
5	Heat-induced denaturation/aggregation of β-lactoglobulin A and B: Kinetics of the first intermediates formed显示文摘	Croguennec T O'Kennedy B T Mehra R	2004	International Dairy Journal2004，14，5：	1
6	Interracial and foaming properties of sulfy, dryl-modifiedβ-1actoglobulin显示文摘	T Croguennec A Renault S Bouhallab	2006	Colloid and Interface Science2006，302，：	1
7	β-Lactoglobu- fin as a Molecular Carrier of Linoleate: Characterization and Effects on Intestinal Epithelial Cells in Vitro显示文摘	LE MAUX S GIBLIN L CROGUENNEC T	2012	Journal of Agricultural and Food Chemistry2012，60，37：	1
8	Influence of pH and salts on egg white gelation显示文摘	CROGUENNEC T NAU F BRULE G		0，，02：	1
9	Influence of pH and salts on egg white gelation显示文摘	Croguennec T Nau F Brule G	2002	Journal of Food Science2002，67，2：	1
10	Dynamic and supramolecular organisation of α-lactalbumin/lysozyme microspheres: A microscopic study 显示文摘	Nigeria M Gaillard C Croguennec T	2010	Biophysical Chemistry2010，146，1：	1
11	Ovalbumi n,ovotransferrin,lysozyme:three model proteins for struct ural modifications at the air-water interface显示文摘	Lechevalier V Croguennec T Pezennec S	2003	J Agric Foo d Chem2003，51，21：	1
12	Influence of pH and salts on egg white gelation 显示文摘	Croguennec T Nau F Brule G	2002	Journal of Food Science2002，67，2：	1
13	Interfacial properties of heat-treated ovalbumin显示文摘	Croguennec T Renault A Beaufils S	2007	Journal of Colloid and Interface Science2007，315，2：	1
14	Ovalbum in,Ovotransferrin,Lysozyme:Three Model Proteins for St ructural Modifications at the Air-Water Interface显示文摘	Lechevalier V Croguennec T Pezennec S	2003	Journ al of Agricultural and Food Chemistry2003，51，21：	1
15	Interfacial properties of heat - treated ovalbumin 显示文摘	Croguennec T Renault A Beaufils S	2007	Journal of Colloid Interface Science2007，315，：	1
16	Influenee of pH and salts on egg white gelation显示文摘	Croguennec T Nau F Brule G	2002	Journal of Food Science2002，67，2：	1
17	Evidence for synergy in the denaturation at the air wa ter interface of ovalbumin,ovotransferrin and lysozyme in ternary mixture显示文摘	LECHEVALIER V CROGUENNEC T PEZENNEC S	2005	Food Chemistry2005，92，1：	1
18	Influence of pH and salts on egg white gelation显示文摘	CROGUENNEC T NAU F BRULE G	2002	Journal of Food Science2002，67，2：	1
19	Influence of pH and salts on egg white gelation显示文摘	CROGUENNEC T NAU F BRULE G	2002	Journal of Food Science2002，67，2：	1
20	Interfacial properties of heat-treated ovalbumin显示文摘	CROGUENNEC T RENAULT A BEAUFLS S	2007	Journal of Colloid and Interface Science2007，315，：	1

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