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20篇 您的检索式：作者名="FAMELART M"

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	题名	作者	年代	出处	被引量
1	Rennet coagulation of skim milk and curd drainage: effect of pH, casein concentration, ionic strength and heat treatment 显示文摘	Daviau C Famelart M H Pierre A	2000	Lait2000，80，4：	1
2	Iron-supplemented caseins:Preparation,physicochemical characterization and stability显示文摘	Gaucheron F Famelart M H Le Graet Y	1996	J Dairy Res1996，63，：	1
3	Ecofriendly fast sythesis of hydrophilie poly(ehhyleneglyeol)-ionic liquid matrices for liquid-phase organic synthesis 显示文摘	FRAGA D J FAMELART M BAZUREAU J P	2002	Org Process Res Dev2002，6，4：	1
4	Combined effects of temperature and high-pressure treatments on physicochemical characteristics of skim milk显示文摘	Gaucheron F Famelart M H Mariette F	1997	Food Chemistry1997，59，3：	1
5	The structure of casein in heated suspensions affects the acid gelation of milk 显示文摘	FAMELART M H LALIGANT A	2003	International Dairy Federation2003，1，：	1
6	Structure and surface properties of the serum heat-induced protein aggre- gates isolated from heated skim milk显示文摘	Jean K Renan M Famelart MH	2006	International Dairy Journal2006，16，4：	1
7	Ecofriendly fast synthesis of hydrophilic poly(ethylencglycol)-ionic liquid matrices for liquid-phase organic synthesis显示文摘	Fraga-Dubreuil J Famelart M H Bazureau J P	2002	Org Pro Res Dev2002，6，：	1
8	Combined effects of temperature and high-pressure treatments on physicochemical characteristics of skim milk显示文摘	Gaucheron F Famelart M H Mariette F	1997	Food Chem1997，59，：	1
9	Ecofriendly fast synthesis of hydrophilic poly(ethyleneg- lycol)-ionic liquid matrices for liquid-phase organic synthesis显示文摘	FRAGA-DUBREUIL J FAMELART M H BAZUREAU J P	2002	Org Proc Res Dev2002，6，4：	1
10	pH-in-duced physicochemical modifications of native phospho-caseinate suspensions influence of aqueous phase显示文摘	Famelart M H Lepesant F Gaucheron F	1996	Lait1996，76，5：	1
11	Inté rêt de la nanofiltration dans la production de poudres de lactosérum démineralisé es显示文摘	JEANTET R SCHUCK P FAMELART M H	1996	Lait1996，76，3：	1
12	The Structure of Casein in Heated Suspensions Affects the Acid Gelation of Milk显示文摘	FAMELART M H LALtGANT A	2003	International Dairy Federation2003，，：	1
13	Structure and surface properties of the serum heat-induced protein aggregates isolated from heated skim milk显示文摘	JEAN K RENAN M FAMELART MH	2006	Int Dairy J2006，16，4：	1
14	Heat induced gelation of acid milk: balance between weak and covalcnl bonds显示文摘	SUREL O FAMELART M H	2003	Journal of Dairy Research2003，70，25：	1
15	Combined effects of temperature and high-pressure treatments on physicochemical characteristics of skim milk显示文摘	Gaucheron F Famelart M H Mariette F	1997	Food Chemistry1997，59，3：	1
16	Structure and surface properties of the serum heat-induced protein aggregates isolated from heated skim milk显示文摘	JEAN K RENAN M FAMELART M H	2006	International Dairy Journal2006，16，：	1
17	Fouling of ceramic membranes during microfiltration of model solutions显示文摘	M H Famelart	1997	Bioseparation1997，7，：	1
18	Combined effects of temperature and high-pressure treatments on physicochemical characteristics of skim milk显示文摘	Gaucheron F Famelart M H Mariette F	1997	Food Chemistry1997，59，3：	1
19	Iron supplemented caseins: Preparation,Physicochemical characterization and stability显示文摘	GAUCHERON F FAMELART M H LEGRAET Y	1996	The Journal of Dairy Research1996，63，：	1
20	Acid gelation of colloidal calcium phosphate-depleted preheated milk显示文摘	FAMELART M H GAUVIN G P~QUET D	2009	Dairy Science & Technology2009，89，3：	1

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