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| 1 | The retrogradation and gelation of amylopectins from varis botanical sources 显示文摘 | Monica T Kalichevsky | 1990 | Carbohydrate Research1990，198，： | 1 |
| 2 | The glass transition of amylopectin measured by DSC, DMTA and NMR显示文摘 | Kalichevsky M T Jaroszkiewicz E M Ablett S Blanshard J M V Lillford P J | 1993 | Carbohydrate Polym1993，18，： | 1 |
| 3 | 查看详情显示文摘 | Arvanitoyannis I Kalichevsky M Blanshard J.M.V Psomiadou E | | 0，，： | 1 |
| 4 | The glass transition of amylopectin measured by DSC, DMTA and NMR显示文摘 | Kalichevsky M T Jaroszkiewicz E M Ablett | 1992 | Carbohydrate Polymers1992，，18： | 1 |
| 5 | The Glass Transition of Amylopectin Measured by DSC, DMTA, NMR显示文摘 | Kalichevsky | 1992 | Carbohydr Polym1992，18，： | 1 |
| 6 | The glass transition of amylopect in measured by DSC, DMTA and NMR 显示文摘 | Kalichevsky M T Jaroszkiewicz E M | 1992 | Carbohydrate Polymers1992，，18： | 1 |
| 7 | The glass transition of amylopectin measured by DSC, DMTA and NMR显示文摘 | kalichevsky M T Jaroszkiewicz E M | 1992 | Carbohydrate Polyers1992，，18： | 1 |
| 8 | Effect of Water Content and Sugars on the Glass Transition of Casein and Sodium Caseinite显示文摘 | Kalichevsky MT Blanshard JMV Tokarczuk PF | 1993 | Int J Food Sci Tlech1993，28，1： | 1 |
| 9 | The Glass Transition of Amylopectin Measured by DSC, DMTA and NMR 显示文摘 | M T kalichevsky E M Jaroszkiewicz | 1992 | Carbohydrate Polymers1992，18，： | 1 |
| 10 | Potential food applications of high-pressure effects on ice-water transitions显示文摘 | KALICHEVSKY M T KNORR D LILLFORD P J | 1995 | Trends Food Science Technology1995，6，3： | 1 |
| 11 | The Glass Transition of Amylopectin Measured by DSC, DMTA, NMR显示文摘 | Kalichevsky M T Jaroszkiewiez E M Ablett S | 1992 | Carbohydr Polym1992，18，： | 1 |
| 12 | A study of the glass-transition of amylopectin sugar mixtures显示文摘 | Kalichevsky M T Jaroszkiewicz E M Blanshard J M V | 1993 | Polymer1993，34，： | 1 |
| 13 | The incompatibility of concentrated aqueoussolutions of dextran and amylose and amylose and its effect on amylose gelation 显示文摘 | Kalichevsky M T P D Oxford S G Ring | 1986 | Carbohydrate Polymers1986，6，： | 1 |
| 14 | Potential food applications of high-pressure effects on ice-water transmission显示文摘 | Kalichevsky M T Dnoor D Lillford P J | 1995 | Trends Food Science Technology1995，6，8： | 1 |
| 15 | The glass transition of amylopectin measured by DSC, DMTA, NMR 显示文摘 | Kalichevsky M T Jaroszldewiez E M Ablett S | 1992 | Carbohydr Polym1992，18，： | 1 |
| 16 | Incompatibility of amylose and amylopectin in aqueous solution 显示文摘 | Kalichevsky M T Ring S G | 1987 | Carbohydrate Research1987，162，： | 1 |
| 17 | Potential food applications of high-pressure effects on ice-water transitions显示文摘 | Kalichevsky MT Knorr D Lillford PJ | 1995 | Trends in Food Science and Technology1995，6，8： | 1 |
| 18 | Incompatibility of concentrated aqueous solutions of dextran and amylose and its effect on amylose gelation 显示文摘 | Kalichevsky M T Ring S G | 1986 | Carbohydrate Polymers1986，6，： | 1 |
| 19 | Potential food applications of high-pressure effects on ice-water transitions显示文摘 | Kalichevsky MT Knorr D Lillford PJ | 1995 | Trends Food Sci Tech1995，6，8： | 1 |
| 20 | The glass transition of amyl pectin measured by DSC,DMTA and NMR显示文摘 | Kalichevsky M T Jaroszkiewicz E M Ablett S | 1992 | Carbohydr Polym1992，18，： | 1 |
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