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43篇 您的检索式：作者名="PILOSOF A M R"

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	题名	作者	年代	出处	被引量
1	Pulsed electric fields effects on the molecular structure and gelatin of 13-lactoglobulin concentrate and egg white 显示文摘	Perez O E Pilosof A M R	2004	Food Research International2004，37，1：	1
2	Influence of green tea polyphenols on the colloidal stability and gelation of WPC显示文摘	STASZEWSKI M V JAGUS R J PILOSOF A M R	2011	Food Hydrocolloids2011，25，5：	1
3	Influence of Maillard conjugation on structural characteristics and rheological properties of whey protein/dextran systems显示文摘	Spotti M J Martinez M J Pilosof A M R	2014	Food Hydrocolloids2014，39，：	1
4	The effect of pH on the relationship between hydrophilic/lipophilic characteristics and emulsification properties of soy proteins显示文摘	B E Elizalde G B Bartholomai A M R Pilosof	1996	Lebensm-Wiss u-Technol1996，29，：	1
5	Effect of Growth Phase and Inoculum Size on the Inactivation of Saccharomyces cerevisiae in Fruit Juices,by Pulsed Electric Fields显示文摘	MOLINARI PILOSOF A M R JAGUS R J	2004	Food Research International2004，37，：	1
6	Sodium Dodecyl Sulfate and Sulfite Improve Some Functional Properties of Soy Protein Concentrates显示文摘	C B Arce A M R Pilosof G B Bartholomai	1991	Journal of Food Science1991，56，1：	1
7	Effective control of Listeria innocua by combination of nisin, pH and low temperature in liquid cheese whey 显示文摘	Gallo L I Pilosof A M R Jagus R J	2007	Food Control2007，18，：	1
8	Enzymatic modification of soy protein concentrates by fungal and bacterial proteases显示文摘	Bernardi D L S Pilosof A M R Bartholomai G B	1991	Journal of the American Oil Chemists Society1991，68，：	1
9	Enzymatic modification of soy protein concentrates by fungal and bacterial proteases 显示文摘	Bernardi Don L S Pilosof A M R Battholomal G B	1991	Journal of the American Oil Chemists Society1991，68，：	1
10	A Kinetic Model to Describe Liquid Drainage from Soy Protein Foams over an Extensive ProteinConcentration Range显示文摘	CARP D J BARTHOLOMAI G B PILOSOF A M R	1997	Lebensm-Wiss u-Teehno11997，，30：	1
11	The effect of pH on the relationship between hydrophilic/lipophilic characteristics and emulsification properties of soy proteins显示文摘	ELIZALDE B E BARTHOLOMAI G B PILOSOF A M R	1996	Lebe-Wissund Tech1996，29，4：	1
12	Physlcochemical propertice of soybean proteins related to flow,viscoeiastic,mechanical and waterholding characteristics of gels显示文摘	F A Fiora A M R Pilosof G B Bartholmai	1990	Journal of Food Science1990，55，1：	1
13	Molecular and functional modification of hydroxypropyhnethylcellulose by high-intensity ultrasound显示文摘	Camino N A Pérez O E Pilosof A M R	2009	Food Hydrocoll2009，23，4：	1
14	Pulsed electric fields effects on the molecular structure and gelation of b-lactoglobulin concentrate and egg white显示文摘	Perez O E Pilosof A M R	2004	Food Research International2004，37，1：	1
15	Enzymatic modification of soy protein concentrates by fungal and bacterial proteases显示文摘	L S Bernardl Don A M R Pilosof G B Bartholomal	1991	JAOCS1991，68，2：	1
16	Antioxidant and antimicrobial performance of different Argentinean green tea varieties as affected by whey proteins显示文摘	Staszewski M V Pilosof A M R Jagus R J	2011	Food Chemistry2011，125，1：	1
17	Enzymatic modification of soy protein concentrates by fungaland bacterial proteases 显示文摘	Bemardi D S Pilosof A M R Bartholomal G B	1991	Journal of the American Oil Chemists Society1991，68，：	1
18	Enzymatic modification of soy protein concentrates by fungal and bacterial proteases 显示文摘	Bernardi Don L S Pilosof A M R	1991	J Am Oil Chem Soc1991，68，2：	1
19	The dynamics of heat gelation of casein glycomacropeptide-β-lactoglobulin mixtures as affected by interactions in the aqueous phase 显示文摘	Martinez M J Farias M E Pilosof A M R	2010	International Dairy Journal2010，20，：	1
20	Pulsed electric fields on the molecular structure and gelation of β-lactoglobulin concentrate and egg white显示文摘	PEREZ O E PILOSOF A M R	2004	Food Res Iht2004，37，：	1

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