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93篇 您的检索式：作者名="Turgeon L"

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	题名	作者	年代	出处	被引量
1	应用动态光散射和透射电镜研究热力学不相容条件下果胶与乳清蛋白混合体系的微观结构显示文摘应用动态光散射、透射电镜和粘度-剪切模型3种方法互相配合,研究了果胶与乳清分离蛋白的混合体系在热力学不相容条件下的微观结构。在90℃及pH7.4条件下,向5%蛋白浓度的乳清蛋白溶液中加入带有负电的果胶分子,可导致热变性乳清蛋白分子之间发生损耗聚集,并引发混合体系内的相分离现象。确切地说,当果胶与乳清蛋白的混合重量比小于0.08时,溶液内可观察到粒径小于300nm的聚集颗粒,体系呈现牛顿流体特征;而当混合重量比大于0.08时,体系粘度上升,切稀特征逐渐明显,聚集集团粒径接近700nm。	冷小京柴智任发政张录达 Turgeon S L	2010	光谱学与光谱分析2010，30，8：	2
2	In vitro digestibility of bioactive peptides derived from bovine β- lactoglobulin 显示文摘	Samira Rou k Sylvie F Gauthier Sylvie L Turgeon	2006	Int Dairy J2006，16，：	1
3	Emulsifying propertyof whey peptide fractions as a function of pH and IonicStrength显示文摘	Turgeon S L Cauthier SF Paqu in P	1992	Food Sci1992，57，60：	1
4	An objective auditory measure to assess speech recognition in adult cochlear implant users显示文摘	TURGEON C LAZZOUNI L LEPORE F	2014	Clin Neurophysiol2014，125，：	1
5	Interfacial and emulsi-fying properties of whey peptide fractions obtained with a two-stepultrafiltration process显示文摘	TURGEON S L GAUTHIER S F PAQUIN P	1991	Journal of Agricultural and Food Chemistry1991，39，4：	1
6	Improvement and modification of whey protein gel texture using polysaecharides 显示文摘	Turgeon S L Beaulieu M	2001	Food Hydrocolloids2001，12，：	1
7	Improvement and modification of whey protein gel texture using polysaccharides显示文摘	SYLVIE L TURGEON MARTIN BEAULIEU	2001	Food Hydrocolloids2001，15，11：	1
8	Marital and sexual aspects of old age显示文摘	Trudel G Turgeon L Piche L	2000	Sexual & elationship Therapy2000，15，4：	1
9	The role of thrombin - like (serine)proteases in the development, plasticity and pathology of the nervous system显示文摘	Victoria L Turgeon Lucien JH	1997	Brain Research Reviw1997，25，1：	1
10	Emulsifying property of whey peptide fractions as a function of pH and Ionic Strength 显示文摘	Turgeon S L Cauthier S F Paquin P I	1992	Food Sci1992，57，3：	1
11	Protein/polysaccharide complexesand coacervates in food systems 显示文摘	Schmitt C Turgeon S L	2011	Advances in colloid andinterface science2011，167，1：	1
12	Clinical pharmacokinetics of mexiletine显示文摘	Labbe L Turgeon J	1999	Clin Pharmacokinet1999，37，5：	1
13	Appraising qualitative research articles in medicineand medical education显示文摘	Cote L Turgeon J	2005	MedTeach2005，27，1：	1
14	Inteffa- cial and emulsifying properties of whey peptide frac- tions obtained with a two-step ultrafiltration process 显示文摘	TURGEON S L GAUTHIER S F PAQUIN P	1991	Journal of Agricultural and Food Chemistry1991，39，4：	1
15	Perioperativeintravenous lidocaine infusion for postoperative pain con- trol: a meta- analysis of randomized controlled trials 显示文摘	Vigneault L Turgeon A F CSt: D	2011	Can J Anaesth2011，58，1：	1
16	Protein - polysaccharide interactions : Phase - ordering kinetics, thermodynamic and structural aspects 显示文摘	Turgeon S L Beaulieu M Schmitt C	2003	Current Opinion in Colloid and Interface Science2003，8，：	1
17	An objectiveauditory measure to assess speech recognition in adult cochlearimplant users显示文摘	Turgeon C Lazzouni L Lepore F	2014	Clin Neurophysiol2014，125，4：	1
18	Effect of pH, ionic strength, and composition on emulsion stabilizing properties of chitosan in a model system containing whey protein isolate 显示文摘	LAPLANTE S TURGEON S L	2005	Food Hydrocolloids2005，19，：	1
19	Flour constituent interactions and their influence on dough rheology and quality of semisweet biscuits: A mixture design approach with reconstituted blends of gluten,water-solubles and starch fractions显示文摘	FUSTIER P CASTAIGNE F TURGEON S L	2008	Journal of Cereal Science2008，48，1：	1
20	Ca2+ activated K+ channels in gonadotropin-releasing hormone-stimulated mouse gonadotrophs显示文摘	Waring D W Turgeon J L	2009	Endocrinology2009，150，5：	1

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