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93篇 您的检索式：作者名="Subirade M"

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	题名	作者	年代	出处	被引量
1	Alginate-whey protein granular microspheres as oral delivery vehicles for bioactive compounds 显示文摘	Chen L Subirade M	2006	Biomaterials2006，27，26：	1
2	Food protein-based materials as nutraceutical delivery systems显示文摘	Chen L Remondetto GE Subirade M	2006	Trends in Food Science & Technology2006，17，5：	1
3	Food protein -based materials as nutraceutical delivery systems 显示文摘	Chen L Remondetto G E Subirade M	2006	Trends in Food Science & Technology2006，17，5：	1
4	Tabletted soy protein cold-set hydrogels as carriers of nutraceutical substances 显示文摘	Maltais A Remondetto G E Subirade M	2010	FoodHydrocolloids2010，24，5：	1
5	Soy protein cold - set hydrogels as controlled delivery devices for nutraceutical compounds 显示文摘	Maltais A Remondetto G E Subirade M	2009	Food hydrocolloids2009，23，7：	1
6	Elaboration and Characterization of Soy/Zeinprotein Microspheres for Controlled Nutraceutical Delivery显示文摘	CHEN L Y SUBIRADE M	2009	Biomaeromolecules2009，10，12：	1
7	Molecular basis of film formation from soybean prtein: comparison between the conformation of glycinin in aqueous solution and in films 显示文摘	M Subirade I Kelly J Gueguen	1998	International Journal of Biological Macromolecules1998，23，：	1
8	Mechanisms involved in the formation and structure of soya protein cold-set gels: A molecular and supramolecular investigation显示文摘	MALTAIS A REMONDETTO G E SUBIRADE M	2008	Food Hydrocolloids2008，22，4：	1
9	Soy protein cold-sethydrogels as nutraceuticals carriers显示文摘	Maltais A Remondetto G E Subirade M		0，，：	1
10	Effect of dynamic high pressure on the secondary structure of )3-lac-toglobulin and on its conformational properties as determined by Fourier transform infrared spectroscopy 显示文摘	Subirade M Loupil F Allain AF	1998	Inter-national Dairy Journal1998，8，2：	1
11	Iron availability from whey protein hydrogels: An in vitro study 显示文摘	REMONDETTO G E BEYSSAC E SUBIRADE M	2004	J Agric Food Chem2004，52，26：	1
12	Mechanisms in-volved in the formation and structure of soya protein cold - set gels: a molecular and supramolecular investigation 显示文摘	Maltais A Remondetto G E Subirade M	2008	Food Hydrocolloids2008，22，4：	1
13	Characteri- sation of the /3-1actoglobulin/ot-tocopherol complex and its impact on of -tocopherol stability显示文摘	LIANG L TKEMBLAY-HIBERT V SUBIRADE M	2011	Food Chemistry2011，126，3：	1
14	Soy protein cold- set hydrogels as nutraceuticals carriers 显示文摘	Maltais A Remondetto G E Subirade M	2009	Food Hydrocolloids2009，23，：	1
15	A study of multi-ligandbeta-lactoglobulin complex formation显示文摘	ZHANG J LIU X SUBIRADE M	2014	Food Chemistry2014，165，：	1
16	Effects of ultra-high pressure homogenization on the properties and structure of interfacial protein layer in whey protein - stabilized emulsion 显示文摘	Lee S H Lef'evre T Subirade M	2009	Food Chemistry2009，113，：	1
17	Cold gelation of β-lactoglobulin in the presence of iron显示文摘	REMONDTEEO G E PAQUIN P SUBIRADE M	2002	Journal of Food Science2002，67，2：	1
18	Production of BSA-loaded Alginate Microcap- sules: Influence of Spray Dryer Parameters on the Mi- crocapsule Characteristics and BS Arelease显示文摘	BENCHABANE S SUBIRADE M VANDENBERG G W	2007	Mi- croencapsul2007，，24：	1
19	Iron availability from whey protein hydrogels: an in vitro study 显示文摘	REMONDETIO G E BEYSSAC E SUBIRADE M	2004	J Agric Food Chem2004，52，26：	1
20	Food protein-based materials as nutraceutical 显示文摘	Chen L Y Remondetto G E and Subirade M	2006	Trends Food Sci Tech2006，，17：	1

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