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15篇 您的检索式：作者名="Meclements D J"

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		题名	作者	年代	出处	被引量
	1	Lipid Oxidation in Oil-in-Wa- ter Emulsions:Impact of Molecular Environment on Chemi- cal Reactions in Heterogeneous Food Systems显示文摘	MeClements D J Decker E A	2000	Journal of Food Science2000，65，8：	1
	2	Lipid oxidation in oil-in-water emulsions: Impact of molecular environment on chemical reactions in heterogeneous food systems显示文摘	MeClements D J Decker EA	2000	Journal of Food Science2000，65，8：	1
	3	Influence of cosolvent systems on the gelation mechanism of globular proteins: Thermo- dynamic,kinetic,and structural aspects of globular protein gelation显示文摘	Baler S K MeClements D J	2005	Comprehensive Reviews in Food Science and Food Safety2005，4，：	1
	4	Advances in the application of ultrasoundin food analysis and processing显示文摘	MECLEMENTS D J	1995	T Food Seie Tech1995，6，9：	1
	5	Analysis of the interactions of a cationic surfaetant (lauric arginate) with an anionic biopolymer(pectin): isothermal titration calorimetry, light scattering, and microelectrophoresis显示文摘	Asker D Weiss J MeClements DJ	2008	Langmuir2008，25，1：	1
	6	Relationships between free radical scavenging and antioxidant activity in foods 显示文摘	Alamed J Chaiyasit W MeClements D J	2009	J Agric Food Chem2009，57，7：	1
	7	Impact of whey p:otein e- mulsifier on the oxidative stability of salmon oil-in-water emub sion显示文摘	Hu M MeClements D J Decker E A	2003	]ourtta[ o[ Agricultural Food Chemistry2003，5，43：	1
	8	Review of in vitro digestion models for rapid screening of emulsion-based systems显示文摘	MeClements D J Li Y	2010	Food & Function2010，，：	1
	9	Effect of pH and NaC1 on emulsifying properties and stability of O/W emulsions stabilized by coconut proteins 显示文摘	D J MeClements	2005	Food Chemistry2005，，7：	1
	10	Food - grade mieroemulsions, nanoemulsions and emulsions:fabrication from sucrose mon- opalmitate & lemon oil 显示文摘	Rao J J MeClements D J	2011	Food Hydroeolloids2011，25，6：	1
	11	Influence of environmental stresses on stability of oil-in-water emulsions containing droplets stabilized by β-lactoglobulin-t-carrageenan membranes显示文摘	Gu Y S Regnier L MeClements D J	2005	Journal of Colloid and Interface Science2005，286，2：	1
	12	Ultrosonic characteristic of foods and drinks: Principles, methods, and applications 显示文摘	MeClements D J	1999	Critical Review of Food Science1999，1，：	1
	13	Influence of environmental stresses on O/W emulsions stabilized by β-lactoglobu- lin-pectin and β-1actoglobulin-pectin-chitosan membranes produced by the electrostatic layer-by-layer deposition technique 显示文摘	Guzey D MeClements D J	2006	Food Biophys2006，1，1：	1
	14	Formation, stability and properties of multilayer emulsions for application in the food industry显示文摘	Guzey D MeClements D J	2006	Adv Colloid Interf Sci2006，128，：	1
	15	Disulfide bond formation affects stability of whey protein isolate emulsions 显示文摘	Meclements D J Monahan F J Kinsella J E	1993	J Food Sci1993，58，5：	1

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