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41篇 您的检索式：作者名="PATIST A"

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	题名	作者	年代	出处	被引量
1	Ultrasonic innovations in the food industry:From the laboratory to commercial production显示文摘	Patist A Bates D		0，，02：	1
2	Micellization and adsorption of phospholipids and soybean oil onto hydrophilic and hydrophobic surfaces in nonaqueous media,Colloids and Surfaces A显示文摘	Hancer M Patist A Kean R T	2002	Physicochemical and Engineering Aspects2002，，204：	1
3	Effect of long chain alcohols on micellar relaxation time and foaming properties of sodium dodcyl sulfate solutions显示文摘	PATIST A AXELBERD T SHAH D O	1998	J Colloid Interface Sci1998，208，1：	1
4	Preservation mechanisms of trehalose in food and biosystems显示文摘	Patist A Zoerb H	2005	Colloids and Surfaces B Biointerfaces2005，40，：	1
5	Effect of long chain alco-hols on micellar relaxation time and foaming properties ofSodiun Dodecyl Sulfate solutions显示文摘	Patist A Axelberd T Shah D O	1998	Journal of Colloid andInterface Science1998，208，：	1
6	Kinetics of mi- cellization: its significance to technological processes 显示文摘	PATIST A OH S G LEUNK R	2001	Collids and Surfaces A: Physicochemical and Engineering Aspects2001，176，1：	1
7	Preservation mechanisms of trehalose in food and biosystems显示文摘	Patist A Zoerb H	2005	Colloids and Surfaces B: Biointerfaces2005，40，：	1
8	Ultrasonic innovations in the food industry: From the laboratory to commercial production显示文摘	PATIST A BATES D	2008	Innovative Food Science & Emerging Technologies2008，9，2：	1
9	Effect of tetraalkylam- monlum chlorides on foaming properties of sodium dodecyl sulfate solutions 显示文摘	Patist A Huibers P D Deneka T B	1998	Langmuir1998，14，16：	1
10	Effect of antifoaming agents on the micellar stability and foamability of sodium dodecyl sulfate solutions显示文摘	Jha B K Patist A Shah D O	1999	Langmuir1999，15，9：	1
11	Ultrasonic innovations in the from the laboratory to commercial production 显示文摘	Patist A Bates D	2008	Innovative Food Science Emerging Technologies2008，9，2：	1
12	Effect of long chain alcohols on micellar relaxation time and foaming properties of sodium dodecyl sulfate solutions 显示文摘	Patist A Axelberd T Shahd O	1998	Journal of Colloid and Interface Science1998，208，：	1
13	Importance of micellar kinetics in relation to technological processes 显示文摘	Patist A Kanicky J R Shukla P K	2002	J Colloid Interface Sci2002，245，1：	1
14	Ultrasonic innovations in the food industry:From the laboratory to commercial production显示文摘	PATIST A BATES D	2008	Innovative Food Sci-ence and Emerging Technologies2008，9，2：	1
15	Effect of tet- raalkylammonium chlorides on foaming properties of sodium do- decyl sulfate solutions 显示文摘	PATIST A HUIBERS P D DENEKS T B	1998	Langmuir1998，14，16：	1
16	Preservation mechanisms of trehalose in food and biosystems显示文摘	Patist A Zoerb H	2005	Colloids Surf B Biointerfaces2005，40，2：	1
17	Effect of chain length compatibility on micellar stability in sodium dodecyl sulfate/alkyltrimethylammonium bromide solutions显示文摘	PATIST A CHHABRA V PAGIDIPAlTI R	1997	Langmuir1997，13，：	1
18	Micellization and adsorption of phospholipids and soybean oil onto hydrophilic and hydrophobic surfaces in nonaqueous media, colloids and surfaces A 显示文摘	HANCER M PATIST A KEAN R T	2002	Physicochemical and Engi- neering Aspects2002，204，：	1
19	Colloids SurfA 显示文摘	Hancer M Patist A Kean R T	2002	204(1/2/3): 31-412002，204，123：	1
20	Chain length compatibility effects in mixed surfactant systems for technological applications显示文摘	SHIAO S v CHHABRA V PATIST A	1998	Advances in Colloid and Interface Science1998，74，1：	1

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