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54篇 您的检索式：作者名="KASAPIS S"

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	题名	作者	年代	出处	被引量
1	Dispersive properties of electro- magnetically induced transparency 显示文摘	HARRIS S E FIELD J E KASAPI A	1992	PHYSICAL REVIEW A1992，46，1：	1
2	Viscoelastic properties of starches and flours from two novel rice mutants induced by gamma irradiation 显示文摘	KONG X KASAPIS S BAO J	2015	LWT-Food Science and Technology2015，64，2：	1
3	Effect of aging and ice structuring proteins on the morphology of frozen hydrated glutennetworks显示文摘	Kontogiorgos V Goff H D Kasapis S	2007	Biomacromolecules2007，8，：	1
4	查看详情显示文摘	Ong M.H Whitehouse A.S Abeysekera R Al-Ruqaie I.M.and Kasapis S		0，，：	1
5	Small deformation rheological properties of maltodextrin-milk protein systems显示文摘	Chronakis I S Kasapis S Richardson R K	1996	Carbohydrate Polymers1996，，29：	1
6	Dispersive properties of electromagnetically induced transparency 显示文摘	HARRIS S E FIELD J E KASAPI A	1992	Phys Rev A1992，46，：	1
7	Characterisation of a Commercial Soy Isolate by Physical Techniques 显示文摘	Chronakis I S Kasapis S Richardson R K	1995	J Texture Studies1995，26，：	1
8	Effect of aging and ice-structuring proteins on the physical properties of frozen flour-water mixtures显示文摘	KONTOGIORGOS V GOFF H D KASAPIS S	2008	Food Hydrocolloids2008，22，：	1
9	Tangible evidence of the trmsformation from enthalpic to entropic gellan networks at high levels of co-solute显示文摘	KASAPIS S ABEYSEKERA R ATKIN N	2002	Carbohydrate Polymers2002，50，3：	1
10	Glassy-state phenomena in gellan-sucrose-corn syrup mixtures显示文摘	PAPAGEORGIOU M KASAPIS S RICHARDSON R K	1994	Carbohydrate Polymers1994，25，2：	1
11	Phase equilibria andgelation in gelation / maltodextrin systems : Part I : gelation ofindividual components ; Part II : polymer incompatibility insolution ; Part IE : phase separation in mixed gels ; Part IV :composition dependence of mixed-gel moduli 显示文摘	Kasapis S Morris E R Norton I Ty	1993	CarbohydratePolymers1993，24，3248249259261268：	1
12	Evaluating water activity and glass transition concepts for food stability显示文摘	Sablani S S Kasapis S Rahman M S		0，，01：	1
13	Gelation and phaseseparation in maltodextrin - caseinate systems 显示文摘	Manoj P Kasapis S Chronakis I S	1996	FoodHydrocolloids1996，10，：	1
14	Sorption isotherms and the state diagram for evaluating stability criteria of abalone显示文摘	Sablani S S Kasapis S Rahman M S		0，，10：	1
15	Thermal transitions of rice: Development of a state diagram显示文摘	SAHLANI SS BRUNO L KASAPIS S S	2009	Food Eng2009，90，1：	1
16	State diagram of temperature vs date solids obtained from the mature fruit显示文摘	Kasapis S Rahman M S Guizani N	2000	Journal of Agricultural and Food Chemistry2000，48，9：	1
17	Stmctural aspect and phase behaviour in deacylated and high acyl geUan systems 显示文摘	Kasapis S Giannouli P Hember M W N	1999	Carbohydrate Polymers1999，38，：	1
18	State diagram of tuna meat: freezing curve and glass transition 显示文摘	RAHMAN MS KASAPIS S GUIZANI N	2003	Food Eng2003，57，4：	1
19	Molecular weight and crys- tallinity alteration of cellulose via prolonged ultrasound frag- mentation显示文摘	Wong S S Kasapis S Huang D	2012	Food Hydrocolloids2012，26，2：	1
20	Phase separation in biopolymer gels: A low- to high-solid exploration of structural morphology and functionality 显示文摘	KASAPIS S	2008	Critical Reviews in Food Science and Nutrition2008，48，4：	1

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