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55篇 您的检索式：作者名="Diftis"

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	题名	作者	年代	出处	被引量
1	Competitive adsorption between a dry-heated soy protein-dextran mixture and surface- active materials in oil-in-water emulsions显示文摘	Diftis N Kiosseoglou V	2004	Food Hydrocolloids2004，18，4：	1
2	Improvement of emulsifying properties of soybean protein isolate by conjugation with carboxymethyl cellulose显示文摘	Diftis N Kiosseoglou V	2003	Food Chemistry2003，81，1：	1
3	Physicochemical properties of dry-heated soy protein isolate-dextran mixtures 显示文摘	Diftis N Kiosseoglou V	2006	Food Chemistry2006，96，2：	1
4	Improvement of emulsifying properties of soybean protein isolate by conjugation with carboxymethyl cellulose显示文摘	Diftis N Diosseoglou V	2003	Food Chemistry2003，81，：	1
5	Stability against heat-induced aggregation of emulsions prepared with a dry-heated soy protein isolate-dextran mixture 显示文摘	Diftis N Kiosseoglou V	2006	Food Hydrocolloids2006，20，6：	1
6	Improvement of emulsifying properties of soybean protein isolate by conjugation with carboxymethyl cellulose显示文摘	DIFTIS N KIOSSEOGLOU V	2003	Food Chemistry2003，81，1：	1
7	Physicochemical properties of dryheated soy protein isolate-dextran mixtures 显示文摘	N Diftis V Kiosseoglou	2006	Food Chemistry2006，96，：	1
8	Physicochemical properties of dry-heated soy protein isolate-dextran mixtures 显示文摘	Diftis N Kiosseoglou V	2006	Food Chemistry2006，96，2：	1
9	Physicochemical properties of dry-heated soy protein isolate-dextran mixtures 显示文摘	Diftis N Kiosseoglou V	2006	Food Chemistry2006，96，：	1
10	Improvement of emulsifying properties of soybean protein isolate by conjugation with carboxymethyl cellulose 显示文摘	Diftis N Kiosseoglou V	2003	Food Chemistry2003，81，1：	1
11	Physicochemical properties of dry-heated soy protein isolate- dextran mixtures 显示文摘	Diftis N Kiosseoglou V	2006	Food Chemistry2006，96，2：	1
12	Stability against heat-induced aggregation of emulsions prepared with a dry-heated soy protein isolate-dextran mixture 显示文摘	Diftis N Kiosseoglou V	2006	Food Hydrocolloids2006，20，6：	1
13	Stability against heat-induced ag- gregation of emulsions prepared with a dry-heated soy protein isolate dextran mixture显示文摘	DIFTIS N KIOSSEOGI OU V	2006	Food Hydrncolloids2006，20，：	1
14	Improvement of Emulsifying Properties of Soybean Protein Isolate by Conjugation with Carboxymethyl Cellulose显示文摘	Diftis N Diosseoglou V	2003	Food Chemistry2003，81，：	1
15	Improvement of emulsifying properties of soybean protein isolate by conjugation with carboxymethyl cellulose显示文摘	N. Diftis V. Kiosseoglou	2002	Food Chemistry2002，，1：	1
16	Improvement of emulsifying properties of soybean protein isolate by conjugation with carboxymethyl cellulose显示文摘	Diftis N Kiosseoglou V	2003	Food Chemistry2003，81，1：	1
17	Improvement of emulsifying properties of soybean protein isolate by conjugation with carboxymethy! cellulose 显示文摘	Diftis N Kiosseoglou V	2003	Food Chemistry2003，81，1：	1
18	Physicochemical properties of dry - heated soy protein isolate -dextran mixtures 显示文摘	Diftis N Kiosseoglou V	2006	Food Chem- istry2006，96，2：	1
19	Physicochemical properties of dry-heated soy protein isolate-dextran mixtures 显示文摘	Diftis N Kiosseoglou V	2006	Food Chemistry2006，96，：	1
20	Rheological properties and stability of model salad dressing emulsions prepared with a dry-heated soybean protein isolate–dextran mixture显示文摘	N.G. Diftis C.G. Biliaderis V.D. Kiosseoglou	2005	Food Hydrocolloids2005，，6：	1

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