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54篇 您的检索式：作者名="WALSTRA P"

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	题名	作者	年代	出处	被引量
1	Gelation and retrogradation of concentrated starch systems: 1 Gelation显示文摘	KEETELS C VAN VLIET T WALSTRA P	1996	Food Hydrocolloids1996，10，3：	1
2	Factors governing partial coalescence in oil - in - water emulsions 显示文摘	FREDRICK E WALSTRA P DEWE3FINCK K	2010	Advances in Colloid and Interface Science2010，153，12：	1
3	Casein SubMicelles: Do They Exist 显示文摘	WALSTRA P	1999	Int Dairy J1999，9，：	1
4	Principles of emulsion formation显示文摘	Walstra P	2009	Chemical Engineering Science2009，48，2：	1
5	Casein Sub Micelles do They Exist 显示文摘	WALSTRA P	1999	International Dairy Journal1999，9，：	1
6	Principles of emulsion formation显示文摘	Walstra P	1993	Chem Eng Sci1993，48，2：	1
7	Stability of oil-in-water emulsions with crystals in the disperse phase显示文摘	Boekel M A J S Walstra P	1981	Colloids Surf1981，3，：	1
8	Principles of emulsion formation 显示文摘	Walstra P	1993	Chemical Engineering Science1993，48，2：	1
9	The voluminosity of bovine casein micelles and some of its implications 显示文摘	WALSTRA P	1963	International Journal of Dairy Technology1963，16，3：	1
10	Stability of oil-in-water emulsions with crystals in the disperse 显示文摘	Boekel MAJ Walstra P	1981	Colloids Surf1981，3，：	1
11	Gelation and retrogradation of concentrated starch system(1):gelation显示文摘	Keetels C Vliet T Walstra P	1996	Food Hydrocolloids1996，10，3：	1
12	Principles of emulsion formation显示文摘	Walstra P	1993	Chemical Engineering Science1993，48，2：	1
13	Stability of oil-in-water emulsions with crys- tals in the disperse phase显示文摘	Boekel M Walstra P	1981	Colloids Surf1981，32，3：	1
14	Stability of oil-in-water emulsions with crystals in the disperse phase显示文摘	VAN BOEKEL M WALSTRA P	1981	Colloids and Surfaces1981，3，2：	1
15	Effects of protein composition and enzymatic activity on formation and properties of potato protein stabilized emulsions显示文摘	van Koningsveld G A Walstra P Voragen A G J	2006	J Agric Food Chem2006，54，17：	1
16	Casein sub-micelles: do they exist? 显示文摘	WALSTRA P	1999	International Dairy Journal1999，9，3：	1
17	Stability of oil - in - water emulsions with crystals in the disperse phase 显示文摘	BOEKEL M A J S V WALSTRA P	1981	Colloids Surf1981，，3：	1
18	Formation and stability of foam made with various potato protein preparations显示文摘	van Koningsveld G A Walstra P Gruppen H	2002	J Agric Food Chem2002，50，26：	1
19	Interpretation of the kinetics of the renneting reaction in milk显示文摘	Van Hooydonk A C M Walstra P	1987	Netherlands Milk DairyJournal1987，41，：	1
20	Characterization of theconsistency of Gouda cheese: rheological properties 显示文摘	Luyten H T Van vliet Walstra P	1991	Netherlands Milk and Dairy Journal1991，45，：	1

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