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49篇 您的检索式：作者名="PANYAM D"

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	题名	作者	年代	出处	被引量
1	Surfacrant-polymer nanoparticles : a novel platform for sustained and enhanced cellular delivery of water-soluble molecules 显示文摘	CIIAVANPATIL M D KHDAIR A PANYAM J	2007	Pharm Res2007，24，4：	1
2	Enhancing the functionality of food proteinsby enzymatic modification显示文摘	PANYAM D KILARA A	1996	Trends in Food Science and Technology1996，7，4：	1
3	Functional proper-ties of hydrolysates from proteolysis of heat-denatured whey protein isolate显示文摘	MULTILANGI W A M PANYAM D KILARA A	1996	J Food Sci1996，61，：	1
4	Solid-state solubility influ-ences encapsulation and release of hydrophobic drugs from PLGA/PLA nanoparticles显示文摘	Panyam J Williams D Dash A	2004	J Pharm Sci2004，93，7：	1
5	Enhancing the functionality of food proteins by enzymatic modification显示文摘	Panyam D Kilar A	1996	Trends in Food Science & Tchnology1996，7，4：	1
6	Hydrolysates from proteolysis of heat-denatured whey proteins显示文摘	Mutilangi W A M Panyam D Kilara A	1995	J Food Sci1995，60，：	1
7	Enhancing the functionality of food proteins by enzymatic modification显示文摘	PANYAM D KILARA A	1996	Trends in Food Science & Technology1996，7，4：	1
8	Enhancing the functionality of food proteins by enzymatic modification显示文摘	Panyam D Kilara A	1996	Trends Food Sci Technol1996，7，：	1
9	Enhancing the functionality of food proteins by enzymatic modification显示文摘	PANYAM D KILARA A	1996	Trends Food Sci Technol1996，，7：	1
10	Enhancing the functionality of foodproteins by enzymatic modification 显示文摘	Panyam D Kilara A	1996	Trends Food Science &Technology1996，7，4：	1
11	Functional properties of hydrolysates from proteolysis of heat denaturated whey protein isolate显示文摘	Multilangi W A M Panyam D Kilara A	1996	JFS1996，61，：	1
12	Enhancing the functionality of food proteins by enzymatic modification 显示文摘	PANYAM D KILARA A	1996	Trends in Food Science and Technology1996，7，4：	1
13	Functional properties of hydrolysates from proteolysis of heat-dena- tured whey protein isolate显示文摘	Mutilangi W A M Panyam D Kilara A	1996	Journal of Food Science1996，61，：	1
14	Enhancing the functionality of food proteins by enzymatic modification显示文摘	Panyam D Kilara A	1996	Trends in Food Science & Technology1996，7，4：	1
15	Enhancing the functionality of food protein by enzymatic modification 显示文摘	Panyam D Arun K	1996	Trends Food Sci Technol1996，7，4：	1
16	Solid-state solubility influences encapsulation and release of hydrophobic drugs from PLGA/PLA nanoparticles 显示文摘	PANYAM J WILLIAMS D DASH A	2004	J Pharm Sci2004，93，7：	1
17	Hydrolysates from proteolysis of heat denatured whey proteins显示文摘	Mutilangi W A M Panyam D Kilara A	1995	Journal of Food Science1995，60，：	1
18	Functional properties of hydrolyzates from proteolysis of heat denatured whey protein isolate显示文摘	Mutilangi W A M Panyam D Kilara A	1996	Journal of Food Science1996，61，27：	1
19	Emulsifying peptides from the tryptic hydrolysis of casein显示文摘	Panyam D Kilara A	2004	Journal of Food Science2004，69，：	1
20	Enhancing the functionality of food proteins by enzymatic modification显示文摘	Kilara A	1996	Trends Food Sci Technol1996，7，：	1

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