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74篇 您的检索式：作者名="MCCLEMENT S"

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	题名	作者	年代	出处	被引量
1	Production and characterization of o/w emulsions containing droplets stabilized by lecithin-chitosan-pectin mutilayered membranes 显示文摘	Ogawa S Decker EA McClements DJ	2004	JAgricFoodChem2004，52，11：	1
2	Influence of pH and carrageenan type on properties of fl-lactoglobulin stabilized oil-in- water emulsions显示文摘	GU S Y DECKER E A MCCLEMENTS D J	2005	Food Hydrocolloids2005，19，1：	1
3	Dignity in the terminally ill:A developing empirical model显示文摘	Chochinov HM Hack T McClement S	2002	Soc Sci Med2002，54，：	1
4	Application of multi-component biopolymer layers to improve the freeze-thaw stability of oil-in-water emulsions: β-Lactoglobulin-ι-carrageenan-gelatin显示文摘	Gu Y S Decker E A Julian McClements D	2007	Journal of Food Engineering2007，80，4：	1
5	Influence of emulsifier type on in vitro digestibility of lipid droplets by pancreatic lipase 显示文摘	Mun S Decker E A McClements D J	2007	Food Research International2007，40，：	1
6	Application of Multi-Component Biopolymer Layers to Improve the Freezethaw Stability of Oil-in-water Emulsions: β-Lactoglobulin-t-carrageenan- Gelatin 显示文摘	YEUN S G ERIC A D JULIAN MCCLEMENTS D	2007	Journal of Food Engineering2007，80，：	1
7	Ultrasonic characterization of foods and drinks : Principles, methods, and appllications 显示文摘	McClements D J Gunasekaran S	1997	Critical Re- views in Food Science and Nutrition1997，37，1：	1
8	Production and characterization of O/W emulsions containing cationic droplets stabilized by lecithin-chitosan membranes 显示文摘	Ogawa S Decker E A McClements D J	2003	Journal of Agricultural and Food Chemistry2003，51，9：	1
9	hffluence of Environmental Conditions on the Stability of Oil in Water Emulsions Containing Droplets Stabilized by Lecithin Chitosan Membranes显示文摘	OGAWA S DECKER E A MCCLEMENTS D J	2003	J Agric Food Chem2003，51，：	1
10	Influence of Environmental Conditions on the Stability of Oil in Water Emulsions Containing Droplets Stabilized by Lecithin- Chitosan Membranes显示文摘	OGAWA S DECKER E A MCCLEMENTS D J	2003	J Agric Food Chem2003，51，：	1
11	Antioxidant activity of whey in a salmon oil emulsion显示文摘	Tong L M Sasaki S Mcclements D J	2000	J Food Sci2000，65，8：	1
12	Influence of environmental conditions on the stability of oil in water emulsions containing droplets stabilized by lecithin-chitosan membraness显示文摘	OGAWA S DECKER E A MCCLEMENTS D J	2003	Journal of Agricultural and Food Chemistry2003，51，18：	1
13	Influence of environmental stresses on stability of oil-in-water emulsions containing droplets stabilized by β-lactoglobulin-τ- carrageenan membranes显示文摘	GUY S REGNIER L MCCLEMENTS D J	2005	Journal of Colloid and Interface Science2005，286，2：	1
14	Evaluation of education in palliative care: determining the effects on nurses, knowledge and attitudes显示文摘	MCCLEMENT S E CARE D DEAN R	2005	J Palliat Care2005，21，1：	1
15	Influence of Droplet Characteristics on the Formation of OiL- in- Water Emulsions Stabilized by Surfactant- Chitosan Layers 显示文摘	MUN S DECKER E A MCCLEMENTS D J	2005	Langmuir2005，21，：	1
16	Antioxidant Activity of Whey in a Salmon Oil Emulsion 显示文摘	TONG L M SASAKI S MCCLEMENTS D J	2000	Journal of Food Science2000，65，8：	1
17	Stabilization of orange oil-in-water emulsion: A new role for ester gum as an Ostwald ripening inhibitor 显示文摘	Lim S S Baik M Y Decker E A Henson L Popplewell L M McClements D J Choi S J	2011	Food Chemistry2011，128，：	1
18	Dignity in the terminally ill: an empirical model 显示文摘	Chochinov HM Hack T McClement S	2002	Social Sci Med2002，54，3：	1
19	Antioxidant activity of whey in a salmon oil emulsion显示文摘	Tong L M Sasaki S McClements	2000	Journal of Food Science2000，65，8：	1
20	Influence of environmental conditions on the stability of oil in water emulsions containing droplets stabilized by leeithin-chitosan membranes显示文摘	Ogawa S Decker EA McClements DJ	2003	Journal of Agricultural and Food Chemistry2003，51，18：	1

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