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24篇 您的检索式：作者名="Ledward DA"

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	题名	作者	年代	出处	被引量
1	Emulsifying properties of high pressure treated soy protein isolate and 7S and lIS globulins显示文摘	Molina E Papadopoulou A Ledward DA	2001	Food Hydrocolloids2001，，15：	1
2	Effect of heattreatment on changes in texture, structure and properties ofThai indigenous chicken muscle 显示文摘	Wattanachant S Benjakul S Ledward DA	2005	Food Chemistry2005，93，2：	1
3	Soy protein pressure-induced gels显示文摘	Molina E Defaye AB Ledward DA	2002	Food Hydrocolloids2002，，16：	1
4	Effect of heat treatment on changes in texture, structure and properties of Thai indigenous chicken muscle显示文摘	Wattanachant S Benjakul S Ledward DA	2005	Food chemistry2005，93，2：	1
5	Soy Protein Pressure- induced Gels显示文摘	MOLINA E DEFAYE AB LEDWARD DA	2002	Food Hydrocolloids2002，16，6：	1
6	Effects of high pressure on the myofibrillar proteins of cod and turkey muscle显示文摘	Angsupanich K Edde M Ledward DA	1999	Journal of Agriculture and Food Chemistry1999，47，1：	1
7	Emulsifying properties of high pressuretreated soy protein isolate and 7S and llS globulins显示文摘	Molina E Papadopoulou A Ledward DA	2001	Food Hydrocolloid2001，15，3：	1
8	Emulsifying properties of high pressure treated soy protein isolate and 7S and 11S globulins显示文摘	Molina E Ledward DA	2001	Food hydrocoll2001，15，3：	1
9	Emulsifying properties of high pressuretreated soy protein isolate and 7S and llS globulins显示文摘	Molina E Papadopoulou A Ledward DA	2001	Food Hydrocolloid2001，15，3：	1
10	Effect of high-pressure treatment on the activity of some polyphenoloxidases显示文摘	Gomes MRA Ledward DA	1996	Food Chemistry1996，56，1：	1
11	High pressure/thermal treatment effects on the texture of beef muscle 显示文摘	Ma H J Ledward DA	2004	Meat Science2004，68，3：	1
12	High pressure/thermal treatment effects on the texture of beef muscle显示文摘	Ma Hanjun Ledward DA	2004	Meat science2004，68，：	1
13	Post-slaughter influences on the formation of metmyoglobin in beef muscles显示文摘	Ledward DA	1985	Meat Science1985，15，：	1
14	Molecular transformations of proteinaceous foods during extrusion processing显示文摘	Ledward DA Tester RF	1994	Trends in Food Science and Technology1994，5，4：	1
15	Effect of heat treatment on changes in texture, structure and properties of Thai indigenous chicken muscle显示文摘	Wattanachant S Benjakul S Ledward DA	2005	Food Chemistry2005，93，：	1
16	High pressure/thermal treatment effectson the texture of beef muscle显示文摘	Hanjun MA Ledward DA	2004	Meat Science2004，68，3：	1
17	High pressure treatment effects on cod(gadus morhua)mucle显示文摘	Augsupanich K Ledward DA	1998	Food Chemistry1998，63，1：	1
18	Emulsifyingproperties of high-pressure treated soy protein isolates and 7S and 11S globulins 显示文摘	Molina E Papadopoulou A Ledward DA	2001	Food HydrocoUoids2001，15，3：	1
19	Catalytic mechanism of lipid oxidation following high pressure treatment in pork显示文摘	Cbeah PB Ledward DA	1997	Journal of Food Science1997，62，6：	1
20	High-pressure effects on lipid oxidation显示文摘	CHEAH PB LEDWARD DA	1995	Journal of American Oil Chemists'' Society1995，72，2：	1

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