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18篇 您的检索式：作者名="STAPLEY A G F"

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		题名	作者	年代	出处	被引量
	1	Application of computational fluid dynamics (CFD) simulations to spray-freezing operations显示文摘	Anandharamakrishnan C Gimbun J Stapley A G F	2010	Drying Technology2010，28，1：	1
	2	Loss of solubility of α-lactalbumin and β-1actoglobulin during the spray drying of whey proteins显示文摘	ANANDHARAMAKRISHNAN C RIELLY C D STAPLEY A G F	2008	Food Science and Technology2008，，41：	1
	3	Phase doppler anemometrystudies of spray freezing显示文摘	Al-Hakim K Wigley G Stapley A G F	2006	Chemical Engineering Research andDesign2006，84，12：	1
	4	Thermodynamic and kinetic aspects of fat crystallization显示文摘	HIMAWAN C STAROV V M STAPLEY A G F		0，，1：	1
	5	Thermodynamic and kinetic aspects of fat crystallization显示文摘	HIMAWAN C STAROVV M STAPLEY A G F	2006	Advances in Colloid and Interface Science2006，122，：	1
	6	The effect uf shear rate, tempera- ture, sugar and emulsifier on the tempering of cocoa butter 显示文摘	Dhonsi D Stapley A G F	2006	Journal of Food Engineering2006，77，：	1
	7	Loss of solubility ofα-lactalbumin andβ-lactoglobulin during the spray drying of whey proteins显示文摘	Anandharamakrishnan C Rielly C D Stapley A G F	2008	LWT-Food Science and Technology2008，41，2：	1
	8	Thermodynamic and kinetic aspects of fat crystallization 显示文摘	Himawan C Starovv M Stapley A G F	2006	Advances in Colloid and Interface Science2006，122，：	1
	9	Green synthesis of silver and copper nanoparticles using ascorbic acid and chitosan for antimi -crobial applications 显示文摘	ZainN M Stapley A G F Shama G	2014	Carbohyd Polym2014，112，：	1
	10	Thermodynamic and kinetic aspects of fat crystallization显示文摘	HIMAWAN C STAROV V M STAPLEY A G F	2006	Advances in Colloid and Interface Science2006，122，13：	1
	11	Loss of solubility of a-lactalbumin and/3-1actoglobulin during spray drying of whey proteins显示文摘	ANANDHARAMAKRISHNAN C RIELLY C D STAPLEY A G F	2008	Food Science and Technology2008，41，：	1
	12	Thermodynamic and kinetic aspects of fat crystallization 显示文摘	HIMAWAN C STAROV V M STAPLEY A G F	2006	Advances in Colloid and Interface Science2006，122，：	1
	13	Phase doppler anemometry studies of spray freezing 显示文摘	K AI Hakim G Wigley A G F Stapley	2006	Chemical Engineering Research and Design2006，84，12：	1
	14	The effect of shear rate, temperature, sugar and emulsifier on the tempering of cocoa butter 显示文摘	DHONSI D STAPLEY A G F	2006	Journal of Food Engineering2006，77，4：	1
	15	NMR pulsed field gradient study of the electrical and conventional heating of carrot显示文摘	Stapley A G F Sousa J A	1995	International Journal of Food Science and Technology1995，30，：	1
	16	The effect of shear rate,temperature,sugar and emulsifier on the tempering of cocoa butter显示文摘	DHONSI D STAPLEY A G F	2006	Journal of Food Engineering2006，77，4：	1
	17	Modeling temperature distributions in cooling chocolate moulds显示文摘	TEWKESBURY H STAPLEY A G F FRYER P J		0，，16：	1
	18	Thermodynamic and kinetic aspects of fat crystallization 显示文摘	Himawan C Starov M Stapley A G F	2006	Advances in Colloid and Interface Science2006，122，：	1

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