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| 1 | Effect of high power ultrasound waves on properties of meat显示文摘 | Jayasooriya SD Bhandari BR Torley P | | 0，，02： | 1 |
| 2 | Rheologieal changes during isothermal holding of salted beef homogenates显示文摘 | Torley P J Young 0 A | 1995 | Meat Science1995，39，： | 1 |
| 3 | Physical properties ofcryomilled rice starch显示文摘 | Devi A F Fibrianto K Torley P J | 2009 | Journal of Cereal Science2009，49，2： | 1 |
| 4 | Physical properties of cryomilled rice starch 显示文摘 | Devi A F Fibrianto K Torley P J | 2009 | Journal of Cereal Science2009，49，2： | 1 |
| 5 | Whey protein peptides as components of nanoemulsions:A review of emulsifying and biological functionalities显示文摘 | Adjonu R Doran G Torley P | 2014 | Journal of Food Engineering2014，122，： | 1 |
| 6 | Measurement of particle diameter of Lactobacillus acidophilus microcapsule by spray drying and analysis on its microstructure 显示文摘 | Peter Torley Ruixiang Zhao Junliang Sun | 2008 | World J Microbiol Biotechnol2008，24，： | 1 |
| 7 | Particle size heterogeneity in milled barley and sorghum grains:Effects on pbysico- chemical properties and starch digestibility显示文摘 | AL-RABADI G J TORLEY P J WILLIAMS B A | 2012 | Journal of Cereal Science2012，56，2： | 1 |
| 8 | Effect of high power ultrasound waves on properties of meat显示文摘 | Jayasooriya S D Bhandari B R Torley P | 2004 | International Journal of Food Properties2004，7，2： | 1 |
| 9 | Formation of whey protein iso- late hydrolysate stabilized nanoemulsion 显示文摘 | Adjonu R Doran G Torley P | 2014 | Food Hydrocolloids2014，41，： | 1 |
| 10 | Measurement of particle diameter of Lactobacillus acid ophilus microcapsule by spray drying and analysis on its microstructure显示文摘 | Zhao R X Sun J L Torley P | 2008 | World J Microbiol Biotechnol2008，24，： | 1 |
| 11 | The effect of ionic strength, polyphosphates type, pH, cooking temperature and preblending on the functional properties of normal and pale, soft, educative (PSE) pork显示文摘 | TORLEY P J D'ARCY B R TROUT G R | 2000 | Meat Science2000，55，： | 1 |
| 12 | Particle Size of Milled Barley and Sorghum and Physico-Chemical Properties of Grain Following Extrusion 显示文摘 | A1-Rabadi G J Torley P J Williams B A | 2011 | Journal of Food Engineering2011，103，4： | 1 |
| 13 | Effect of high power ultrasound waves on properties of meat 显示文摘 | S D Jayasooriya B R Bhandari P Torley B R D Arcy | 2004 | International Journal of Food Properties2004，，2： | 1 |
| 14 | Effect o显示文摘 | Jayasooriya S D Torley P J D'arcy B R | 2007 | Meat Science2007，75，4： | 1 |
| 15 | Effect of high power ultrasound and ageing on the physical properties of bovine Semitendinosus and Longissimus muscles显示文摘 | S.D. Jayasooriya P.J. Torley B.R. D’Arcy B.R. Bhandari | 2006 | Meat Science2006，，4： | 1 |
| 16 | Emerging biodegradable materials: starch- and protein-based bio-nanocomposites显示文摘 | Ruixiang Zhao Peter Torley Peter J. Halley | 2008 | Journal of Materials Science2008，，9： | 1 |
| 17 | A turbidometric assay for phospholipase C and sphingomyelinase显示文摘 | TORLEY L SILVERSTRIM C PICKETT W | 1994 | Anal Biochem1994，222，： | 1 |
| 18 | Expression of Mirnas in Ovine Fetal Gonads : Potential Role in Gonadal Differentiation 显示文摘 | TORLEY K J DA SILVEIRA J C SMITH P | 2011 | Reprod Biol Endocrino12011，9，2： | 1 |
| 19 | For- mation of whey protein isolate hydrolysate stabilised nano- emulsion显示文摘 | Randy Adlonu Gregory Doran Peter Torley | 2014 | Food Hydrocolloids2014，41，： | 1 |
| 20 | The effect of ionic strength, polyphosphates type, pH, cooking temperature and preblending on the functional properties of normal and pale, soft, exudative (PSE) pork显示文摘 | TORLEY P J D'ARCY B R TROUT G R | 2000 | Meat Science2000，55，4： | 1 |
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