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12篇 您的检索式：作者名="MUSCHIOLIK G"

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		题名	作者	年代	出处	被引量
	1	Emulsification using micro porous glass (MPG):surface behaviour of milk proteins显示文摘	Scherze I Marzilger K Muschiolik G	1999	J Colloids and Surfaces B:Biointerfaces1999，12，：	1
	2	Stability of water-in-oil-emulsions containing phosphatidylcholine-deleted lecithin 显示文摘	Knoth A Scherze I Muschiolik G	2005	FoodHydrocolloids2005，19，3：	1
	3	Physicochemical characteristics of oil-in-water emulsions based on whey protein-phospholipid mixtures显示文摘	SUNDER A SCHERZE I MUSCHIOLIK G	2001	Colloids and Surfaces B:Biointerfaces2001，21，1：	1
	4	Effect of emulsification method on the properties of lecithin-and PGPR-stabilized water-in-oil- emulsions 显示文摘	Scherze I Knoth A Muschiolik G	2006	Journal of Dispersion Science and Technology2006，27，4：	1
	5	Polysaccha- ride gel with multiple emulsion 显示文摘	Weiss J Scherze I Muschiolik G	2005	Food Hydrocol- loids2005，19，3：	1
	6	Interfacial dilational behaviour of adsorbed β-lactoglobulin layers at the different fluid interface显示文摘	Moser B Muschiolik G	1999	Colloids and Surfaces B:Biointerfaces1999，15，：	1
	7	Effects of various whey protein hydrolysates on the emulsifying and surface properties of hydrolysed lecithin 显示文摘	Scherze I Muschiolik G	2001	Colloids and Surfaces B: Biointerfaces2001，21，：	1
	8	Polysaccharide gel with multiple emulsion 显示文摘	Weiss J Scherze I Muschiolik G	2005	Food Hydrocolloids2005，19，3：	1
	9	Effects of various whey prolein hydrol ysates on the emulsifying and surface properties of hydrulysed Iecithin显示文摘	Scheme I Muschiolik G	2001	Colloids and Surfaces B: Bioinlerfaces2001，，21：	1
	10	Factors affecting the druplet size of water- in -oil emulsions (W/O) and the oil globule size in water - in - oil - in - water emulsions ( W/O/W ) 显示文摘	Weiss J Muschiolik G	2007	J Disper- sion Sci Techno12007，28，：	1
	11	Preparation of microgels by membrane emulsification显示文摘	Weiss J Kobow K Muschiolik G	2004	Proc Food Colloids2004，，4：	1
	12	Automated image analysis as a control tool for multiple emulsions显示文摘	Scherze I Knoefel R Muschiolik G	2005	Food Hydrocolloids2005，19，：	1

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