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21篇 您的检索式：作者名="LECHEVALIER V"

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	题名	作者	年代	出处	被引量
1	Hen egg white lysozyme permeabilizes Escheriehia coli outer and inner membranes 显示文摘	Derde M Lechevalier V Gu6rin-Dubiard C	2013	J Agric Food Chem2013，61，41：	1
2	Dry-heating of lysozyme increases its activity against Escherichla coli membranes 显示文摘	Derde M Gurin-Dubiard C Lechevalier V	2014	J Agric Food Chem2014，62，7：	1
3	Egg white drying: Influence of industrial processing steps on protein structure and functionalities显示文摘	LECHEVALIER V JEANTET R ARHALIASS A	2007	Journal of Food Engineering2007，83，：	1
4	Egg white dr- ying: In? uence of industrial processing steps on protein structure and functionalities 显示文摘	Lechevalier V Jeantet R Arhaliass A	2007	Journal of Food Engi-neering2007，83，：	1
5	Egg whitedrying: influence of industrial processing steps on protein structure andfunctionalities显示文摘	LECHEVALIER V JEANTET R ARHAHASS A	2007	Journal of Food Engineering2007，83，3：	1
6	The physicochemical parameters during dry heating strongly influence the gelling properties of whey proteins显示文摘	Gulzar M Lechevalier V Bouhallab S et ol	2012	Journal of Food Engineering2012，112，4：	1
7	Ovalbumi n,ovotransferrin,lysozyme:three model proteins for struct ural modifications at the air-water interface显示文摘	Lechevalier V Croguennec T Pezennec S	2003	J Agric Foo d Chem2003，51，21：	1
8	Egg white drying: Influence of industrial processing steps on protein structure and functionalities 显示文摘	Lechevalier V Jeantet R Arhaliass A	2007	Journal of Food Engineering2007，83，：	1
9	Ovalbum in,Ovotransferrin,Lysozyme:Three Model Proteins for St ructural Modifications at the Air-Water Interface显示文摘	Lechevalier V Croguennec T Pezennec S	2003	Journ al of Agricultural and Food Chemistry2003，51，21：	1
10	Egg white drying: Influence of industrial processing steps on protein structure and functionalities显示文摘	LECHEVALIER V JEANTET R ARHALIASS A	2007	J Food Eng2007，83，3：	1
11	Surface pasteurisation of shell eggs显示文摘	James C Lechevalier V Ketteringham L	2002	Journal of Food Engineering2002，53，2：	1
12	Egg white drying: Influence of industrial processing steps on protein structure and functionalities显示文摘	Lechevalier V Jeantet R Arhaliass A	2007	Journal of Food Engineering2007，，83：	1
13	Eggwhite drying: influence of industrial processing steps on protein structure and functionalities显示文摘	Lechevalier V Jeantet R Arhaliass A	2007	Journal of Food Engineering2007，83，3：	1
14	Evidence for synergy in the denaturation at the air wa ter interface of ovalbumin,ovotransferrin and lysozyme in ternary mixture显示文摘	LECHEVALIER V CROGUENNEC T PEZENNEC S	2005	Food Chemistry2005，92，1：	1
15	Statistical analysis of effects of industrial processing steps on functional properties pasteurized liquid egg whire显示文摘	Lechevalier V Jeantet R	2005	Journal of the Science of Food and Agrioulture2005，85，5：	1
16	Statistical analysis of effects of industrial processing steps on functional properties of pasteurized liquid egg white显示文摘	Lechevalier V Perinel E Jeantet R	2005	J Sci Food Agric2005，85，：	1
17	Egg white drying: influence of industrial processing steps on protein structure and functionalities 显示文摘	Lechevalier V Jeantet R Arhaliass A	2007	Journal of Food Engineering2007，83，3：	1
18	Hen egg white lysozyme permeabilizes Escherichia coli outer and inner membranes显示文摘	DERDE M LECHEVALIER V GURIN-DUBIARD C	2013	J Agric Food Chem2013，61，41：	1
19	Egg white drying: Influence of industrial processing steps on protein structure and functionalities 显示文摘	Lechevalier V Jeantet R Arhaliass A	2007	Food Engineering2007，83，：	1
20	Ovalbumin,ovotrans-ferrin,lysozyme:Three model proteins for structural modifications at the air-water interface显示文摘	Lechevalier V Croguennec T Pezennec S		0，，21：	1

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