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38篇 您的检索式：作者名="DAUBERT C R"

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	题名	作者	年代	出处	被引量
1	Relationships among rheological and sensorial properties of young cheeses显示文摘	BROWN J A FOEGED1NG E A DAUBERT C R	2003	Journal of Dairy Science2003，86，10：	1
2	Physicochemical variables affecting the rheology and microstructure of rennet casein gels显示文摘	ZHONG Q DAUBERT C R ORLIN D	2007	Journal of Agricultural and Food Chemistry2007，55，：	1
3	Mathematical modeling of rennet casein gelation kinetics at different cooling rates显示文摘	ZHONG Q X DAUBERT C R	2004	Journal of Colloid and Interface Science2004，279，：	1
4	Relationships among rheological and sensorial properties of young cheese显示文摘	J A Brown E A Fogeding C R Daubert	2003	Dairy sci- ence2003，，86：	1
5	Rheological and physicochemical properties of derivatized whey protein concentration powders 显示文摘	Resch J J Daubert C R	2002	International Journal of Food Properties2002，5，2：	1
6	Nutritional and rheological characterization of spray dried sweet potato powder 显示文摘	Grabowski J A Truong V D Daubert C R	2008	LWT-Food Science Technology2008，41，2：	1
7	Vane Raheometry for Textural Characterization of Cheddar Cheeses: Cor- relation with Other Instrumental and Sensory Measurements 显示文摘	TRUONG V D DAUBERT C R DRAKE M A	2002	Lebensmittel-Wissenschaft und-Technologie2002，35，4：	1
8	Kinetic study of β-Lactoglobulin thermal aggregation at low pH显示文摘	Mudgal P Daubert C R Foegeding E A		0，，02：	1
9	Prevention of disease progression by cardiac resyn- chronization therapy in palients with asymptomatic or mildly symptomatic left ventricular dysfunction: in- sights from the European cohort of the REVERSE (Resynchronization Reverses Remodeling in Systolic Left Ventricular Dysfunction) trial 显示文摘	DAUBERT C GOLD M R ABRAHAM W T	2009	J Am Coll Cardiol2009，54，：	1
10	Rheological innovations for characterizing food material properties 显示文摘	Melito H S Daubert C R	2011	Annual Review of Food Science and Technology2011，2，：	1
11	Kinetic study of β-lactoglobulin thermal aggregation at low pH显示文摘	Mudgal P Daubert C R Foegeding E A		0，，02：	1
12	Emulsifying and foaming properties of a derivatized whey protein ingredient显示文摘	FIREBAUGH J D DAUBERT C R	2005	International Journal of Food Properties2005，，8：	1
13	Prevention of disease progression by cardiac resynchronization therapy in patients with asymptomatic or mildly symptomatic left ventrieular dysfunction: insights from the European cohort of the REVERSE (Resynchronization Reverses Remodeling inSystolic Left Ventricular Dysfunction) trial 显示文摘	DAUBERT C GOLD M R ABRAHAM W T	2009	J Am Coil Cardiol2009，54，20：	1
14	Cold-set thickeningmechanism of p-lactoglobulin at low pH: concentrationeffects显示文摘	Mudgal P Daubert C R Foegeding E A	2009	Food hydrocolloid2009，23，7：	1
15	Factors regulating cheese shreddability显示文摘	Childs J L Daubert C R Stefanski L	2007	J Dairy Sci2007，90，5：	1
16	The effect of microstructure on the sensory perception and textural characteristics of whey protein/K-carrageenan mixed gel 显示文摘	Qakir E Daubert C R Drake M A	2012	Food Hydrocolloids2012，26，：	1
17	Relationships among rheological and sensorial properties of young cheeses 显示文摘	BROWN J A FOEGEDING E A DAUBERT C R	2003	J Food Sci2003，86，：	1
18	Cooling effects on processed cheese functionality显示文摘	Zhong Q X Daubert C R Farkas B E	2004	Journal of Food Engineering2004，27，5：	1
19	Molecular interactions and functionality of a cold-gelling soy protein isolate显示文摘	CRAMP G L KWANYUEN P DAUBERT C R	2008	Journal of Food Science2008，73，1：	1
20	Nutritional and rheological characterization of spray dried sweetpotato powder显示文摘	GRABOWSKI J A TRUONG V D DAUBERT C R	2008	Food Science and Technology2008，41，：	1

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