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172篇 您的检索式：作者名="LOEY A"

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	题名	作者	年代	出处	被引量
1	Foaming properties of egg white proteins affected by heat or high pressure treatment显示文摘	Van der Plancken I Van Loey A Hendrickx M	2005	IFSET2005，6，：	1
2	Effect of high pressure processing on colour, texture and flavor of fruit and vegetable-based food products:a review显示文摘	Oey I Lille M Loey A V	2008	Trends in Food Science and Technology2008，19，6：	1
3	Intrinsic Time Temperature Integrators for Heat Treatment of Milk显示文摘	CLAEY W L VAN LOEY A M HENDRICKX M E	2002	Trends in Food Science & Technology2002，13，：	1
4	Effects of high electric field pulses on enzymes显示文摘	Loey A V Verachtert B Hendrickx M	2002	Trends in Food Science & Technology2002，12，34：	1
5	Inactivation of plant pectin methylesterase by thermal or high intensity pulsed electric field treatments显示文摘	Espachs-Barroso A Van Loey A Hendrickx M	2006	Innovative Food Science and Emerging Technologies2006，7，12：	1
6	Pectin fraction interconversions: insight into understanding texture evolution of thermally processed carrots显示文摘	SILA D N DOUNGLA E SMOUT C VAN LOEY A	2006	Journal of Agricultural and Food Chemistry2006，54，22：	1
7	Combined thermal and high pressure colour degradation of tomato puree and strawberry juice 显示文摘	Rodrigo D Van Loey A Hendrickx M	2007	Journal of Food Engineering2007，79，：	1
8	Influence of pH and high pressure on the thermal inactivation kinetics of horseradish peroxidase显示文摘	Lemos M A Oliveria J C Anne van Loey	1999	Food Biotechnology1999，13，1：	1
9	Inactivation of orange pectinesterase by combined high-pressureand temperature treatments:a kinetic study显示文摘	BROECK I V D LUDIKHUYZE L R LOEY A M V	2000	J Agric Food Chem2000，48，5：	1
10	Effects of high electric field pulses on enzymes 显示文摘	VAN LOEY A	2001	Trends in Food Science and Technology2001，12，3：	1
11	Dose high pressure prosessing influance nutritional aspects of plant based food system?显示文摘	OEY I van der PLANCKEN L van LOEY A	2008	Food Sciance and Technology2008，19，6：	1
12	Effect of heat-treatment on the physico-chemical properties of egg white proteins:A kinetic study 显示文摘	Plancken I V d Loey A V Hendrickx M E	2006	Journal of Food Engineering2006，75，3：	1
13	Structure/processing relation of vacuum infused strawberry tissue frozen under different conditions显示文摘	BUGGENHOUT S GRAUWET T LOEY A	2008	European Food Research and Technology2008，226，3：	1
14	Role of precursors on the kinetics of acrylamide for-mation and elimination under low moisture conditions u- sing a multiresponse approach-Part I : Effect of the type of sugar 显示文摘	VLEESCHOUWER K D PLANCKEN I V D LOEY A V	2009	Food Chemistry2009，114，：	1
15	Influence of pH and high pressure on the thermal inactivation kinetics of horseradish peroxidase显示文摘	Lemos M A Oliveria J C Anne van Loey	1999	Food Biotechnology1999，13，1：	1
16	Fabrication of Iron Disilicide FeSi Thermoelectric Generator by the Tape Casting Method显示文摘	Matthews Richard D Robertson Hugh	1999	Materials and Design1999，20，：	1
17	Inactivation of orange pectinesterase by combined high-pressure and temperature treatments:a kinetic study显示文摘	Broeck I V D Ludikhuyze L R Loey A M V	2000	J Agric Food Chem2000，48，5：	1
18	A modeling approach for evaluating process uniformity during batch high hydrostatic pressure processing:combination of numerical heat transfer model and enzyme inactivation kinetics 显示文摘	Denys S Van Loey A M Hendrickx M E	2000	Innovative Food Science and Emerging Technologies2000，1，1：	1
19	Foaming prop- erties of egg white proteins affected by heat or high pressure treatment 显示文摘	Plancken I V Loey A V Hendrickx M E	2007	Journal of Food Engineering2007，78，：	1
20	Ki- netic study on the combined effect of high pressure and tem- perature on the physic-chemical properties of egg white pro- teins显示文摘	VAN DER PLANCKEN I LOEY A V HENDRICKX M E	2007	Journal of Food Engineering2007，78，1：	1

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