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28篇 您的检索式：作者名="Nazlin"

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	题名	作者	年代	出处	被引量
1	绿茶提取物对乳清蛋白发泡特性、流变特性和热力学特性的影响显示文摘本文选用三种不同的绿茶提取物(CGT、NGT和UGT,分别来自中国、日本和肯尼亚),探讨绿茶提取物对乳清蛋白的发泡特性、流变特性和热力学特性的影响。研究结果表明:绿茶提取物可以显著提高乳清蛋白的发泡能力、发泡稳定性及胶体强度;绿茶提取物不影响乳清蛋白变性温度,但可以使其热焓值显著下降。研究结果暗示乳清蛋白与绿茶提取物中的一些主要组分发生了协同相互作用。	吴卫国 Mike Clifford Nazlin K Howell	2006	食品科学2006，27，8：	2
2	Changes in the texture and structure of cod and haddock fillets during frozen storage显示文摘	Farah Badii Nazlin K Howell	2002	Food Hydrocolloids2002，，4：	2
3	Gelation properties of salt soluble meat protein and soluble wheat protein mixtures 显示文摘	Sarah Comfort Nazlin K Howell	2003	Food Hydrocolloids2003，70，2：	1
4	Gelation properties of soya and whey protein isolate mixtures显示文摘	SARAH C NAZLIN K HOWELL	2002	Food Hydrocolloids2002，16，6：	1
5	Effect of Ascorhic Acid on the Foaming and Gelling of Globular Protein 显示文摘	Nazlin K Howell A	1995	International J Food Sci and Tech1995，30，：	1
6	The effect of instant green tea on the foaming and theological specialities of egg albumen proteins 显示文摘	Weiguo Wu Mike Clifford Howell Nazlin	2004	Journal of Agriculture and Food Chemistry2004，，1：	1
7	The effect of instant green tea on the foaming and rheological specialities of egg albumen proteins显示文摘	Weiguo Wu Mike Clifford Howell Nazlin	2004	Journal of Agriculture and Food Chemistry2004，，1：	1
8	High-performance liquid chromatography and spectroscopic studies on fish oil oxidation products extracted from frozen atlantic mackerel显示文摘	Suhur S Nazlin K	1999	JAOCS1999，76，3：	1
9	The Effect of Green Tea Polyphenols on the Foaming and Rheological Properties of Egg Albumen Proteins 显示文摘	Weiguo Wu Mike Clifford Nazlin K Howell	2007	Journal of the Science of Food and Agriculture2007，87，：	1
10	Changes in the texture and structure of cod and haddock fillets during frozen storage显示文摘	Farah Badii and Nazlin Howell K	2002	Food Hydrocolloids2002，16，：	1
11	Studies on Egg Albumen and Whey Protein Interactions by FT-Raman Spectroscopy and Rheology 显示文摘	NGARIZE S ADAMS A NAZLIN K H	2004	Food Hydrocolloids2004，18，：	1
12	The effects of freeze-drying and storage on the FT-Raman spectra of Atlantic mackerel ( Scomber scombrus ) and horse mackerel ( Trachurus trachurus )显示文摘	Samiramis Sarkardei Nazlin K. Howell	2006	Food Chemistry2006，，1：	1
13	Aldehyde formation in frozen mackerel ( Scomber scombrus ) in the presence and absence of instant green tea显示文摘	Rabia Alghazeer Suhur Saeed Nazlin K. Howell	2007	Food Chemistry2007，，3：	1
14	The effect of green tea polyphenols on the foaming and rheological properties of egg albumen proteins 显示文摘	Wu Weiguo Mike Clifford Nazlin K Howell	2007	Jorunal of the Science of Food and Agriculture2007，，10：	1
15	Effect of lipid oxidation and frozen storage on muscle proteins of Atlantic mackerel (Scomber scombrus)显示文摘	SuhurSaeed Nazlin KHowell	2002	Food Agric2002，，5：	1
16	Electron spin resonance (ESR) study on free radical transfer in fish lipid–protein interaction显示文摘	SuhurSaeed Susan AFawthrop Nazlin KHowell	1999	Food Agric1999，，13：	1
17	A comparative study of heat and high pressure induced gels of whey and egg albumen proteins and their binary mixtures 显示文摘	Sekai N Alf A Nazlin H	2005	Food Hydrocolloids2005，19，：	1
18	Effect of ascorbic acid on the foming and gelling of globular proteins显示文摘	Nazlin K Howell	1995	Trends in Food Science & Technology1995，30，：	1
19	Changes in the texture and structure of cod and haddock fillets during frozen storage显示文摘	Farah B Nazlin K H	2002	Food Hydrocolloids2002，，16：	1
20	Changes in the texture and structure of cod and haddock fillets during frozen storage 显示文摘	BADII F NAZLIN H K	2002	Food Hydrocolioids2002，16，4：	1

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