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361篇 您的检索式：作者名="Mcclements D J"

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	题名	作者	年代	出处	被引量
1	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
2	Ultrasonic attenuation spectroscopy study of flocculation in protein stabilized emulsions显示文摘	DEMETRIADES K McCLEMENTS D J		0，，：	1
3	Improving the sta- bility of wheat protein - stabilized emulsions : effect of pec- tin and xanthan gum addition显示文摘	QIU C ZHAO M MCCLEMENTS D J	2015	Food Hydrocoll2015，43，：	1
4	Advances in food colloids显示文摘	Dickinson E McClements D J	1996	Blackic Academic & Professional1996，9199，：	1
5	Ultrasonic characterization of emulsions and suspensions 显示文摘	McClements D J	1991	Advances in Colloid and Interface Science1991，37，：	1
6	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
7	Theoretical stability maps for guid ing preparation of emulsions stabilized by protein-polysaccharide interfacialcomplexes 显示文摘	Cho Y H McClements D J	2009	Langmuir2009，，25：	1
8	Functional materials in food nanotechnology显示文摘	WEISS J TAKHISTOV P MCCLEMENTS D J	2006	Journal of Food Science2006，71，9：	1
9	Critical review of techniques and methodologies for characterization of emulsion stability显示文摘	Mcclements D J	2007	Critical Reviews in Food Science and Nutrition2007，47，7：	1
10	Structured bio- polymer- based delivery systems for encapsulation, protection, and release of lipophilic compounds 显示文摘	Matalanis A Jones 0 G & McClements D J	2011	Food Hydrocolloids2011，25，8：	1
11	Influence of NaC1 and CaCh oa cold-set gelation of heat-denatured whey protein显示文摘	BRYANT C M MCCLEMENTS D J	2000	Journal of Food Science2000，65，5：	1
12	Lipid oxidation in oil-in-water emulsions:impact of molecular environment on chemical reactions in heterogeneous food systems显示文摘	McClements D J Decker E A	2000	J Food Sci2000，65，：	1
13	Structured Emulsion-based Delivery Systems: Controlling the Digestion and Release of Lipophilic Food Components显示文摘	McClements D J Li Y	2010	Advances in Colloid and Interface Science2010，159，2：	1
14	Preparation and Characterization of Water/Oil and Water/Oil/Water Emulsions Containing Biopolymer-Gelled Water Droplets显示文摘	Surh J Vladisavljevi C G T McClements D J	2007	Journal of Agricultural and Food Chemistry2007，55，：	1
15	Formation of Biopolymer- Coated Liposomes by Electrostatic Deposition of Chitosan 显示文摘	Laye C Mcclements D J Weiss J	2008	Journal of Food Science2008，73，：	1
16	Ultrasonic characterization of food and drinks: Principles, methods, and applications显示文摘	McCLEMENTS D J	1997	Food Science and Nutrition1997，37，1：	1
17	Inlluence ofpH and CaCl2 on the stability of dilute whey protein stabilizedemulsions显示文摘	Kulmyrzaev A Chanamai K McClements D J	2000	Food Research International2000，33，1：	1
18	Fabrication, characterization and lipase digestibility of food-grade nanoemulsions 显示文摘	TRONCOSO E AGUILERA J M MCCLEMENTS D J	2012	Food Hydrocolloids2012，27，2：	1
19	Antioxidant activity of cystein,tryptophan,and methionine residues in continuous phase β-lactoglobulin in oil-in-water emulsions显示文摘	ELIAS R L MCCLEMENTS D J DECKER E A		0，，：	1
20	Advances in the application of ultrasound in food analysis and processing显示文摘	McCLEMENTS J D	1995	Trends in Food Science & Technology1995，6，9：	1

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