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47篇 您的检索式：作者名="Belloque"

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	题名	作者	年代	出处	被引量
1	Antibody binding and functional properties of whey protein hydrolysates obtained under high pressure显示文摘	CHICON R BELLOQUE J ALONSO E	2009	Food Hydrocolloid2009，23，3：	1
2	Immunoreactivity and digestibility of high-pressure-treated whey proteins显示文摘	CHICON R BELLOQUE J ALONSO E	2008	International Dairy Journal2008，18，4：	1
3	Antibody binding and functional properties of whey protein hydrolysates obtained under high pressure显示文摘	CHICON R BELLOQUE J ALONSO E	2009	Food Hydrocolloid2009，23，3：	1
4	Antibody binding andfunctional properties of whey protein hydrolysates obtained under high pressure显示文摘	CHICON R BELLOQUE J ALONSO E	2009	Food HydrocoUoids2009，23，3：	1
5	Mineral Contents and Distribution between the Soluble and the Micellar Phases in Calci- um-enriched UHT Milks 显示文摘	FUENTE M A BELLOQUE J JUAREZ M	2004	Journal of the Science of Food and A- gricukure2004，84，13：	1
6	Antibody binding and functional properties of whey protein hydrolysates obtained under high pressure显示文摘	Chic6n R Belloque J Alonso E	2009	Food Hydrocolloids2009，，23：	1
7	Analysis of soybean proteins in meat products: a review显示文摘	Belloque J Garcia M C Torre M	2002	Critical Reviews in Food Science and Nutrition2002，42，5：	1
8	Antibody binding and functional properties of whey protein hydrolysates obtained under high pressure显示文摘	CHICN R BELLOQUE J ALONSO E		0，，03：	1
9	Effect of glycation on the gastrointestinal digestibility and immunoreactivity of bovine β- lactoglobulin 显示文摘	Corzo-Martfnez M Soria A C Belloque J	2010	International Dairy Journal2010，20，11：	1
10	Human immunoglobulin E (IgE) binding to heated and glycated ovalbumin and ovomucoid before and after in vitro digestion显示文摘	JIM(E)NEZ-SAIZ R BELLOQUE J MOLINA E		0，，18：	1
11	Changes in the ovalbumin proteolysis profile by high pressure and its effect on IgG and IgE binding显示文摘	L(O)PEZ-EXP(O)SITO I CHICON R BELLOQUE J		0，，24：	1
12	Unfolding and refolding of beta-lactoglobulin subjected to high hydrostatic pressure at different pH values and temperatures and its influence on proteolysis 显示文摘	Belloque J Chicon R Lopez-Fandino R	2007	J Agric Food Chem2007，55，13：	1
13	Moreno effect of glycation on the gastrointestinal digestibility and immunoreactivity of bovine β-lactoglobulin显示文摘	CORZO-MARTINEZ M SORIA A C BELLOQUE J	2010	International Dairy Journal2010，20，11：	1
14	Analysis of Soyabean Proteins in Meat Products: A Review显示文摘	J. Belloque M. C. Garcia M. Torre M. L. Marina	2002	Critical Reviews in Food Science and Nutrition2002，，5：	1
15	Changes in the ovalbumin proteolysis profile by high pressure and its effect on IgG and IgE binding显示文摘	LOPEZ-EXPOSITO I CHICON R BELLOQUE J	2008	J Agric Food Chem2008，56，11：	1
16	Hu- man immunoglobulin E(IgE)binding to heated and glycated oval- bumin and ovomucoid before and after in vitro digestion 显示文摘	JIMENEZ-SAIZ R BELLOQUE J MOLINA E	2011	Journal of Agricultural and Food Chemistry2011，59，10：	1
17	Effect of glycation on the gastrointestinal digestibility and immunoreactivity of bovine β-lactoglobulin显示文摘	Marta Corzo-Martínez Ana Cristina Soria Josefina Belloque Mar Villamiel F. Javier Moreno	2010	International Dairy Journal2010，，11：	1
18	Effect of Glycation on the Gastrointestinal Digestibility and Immunoreactivity of Bovine β-Lactoglobulin 显示文摘	CORZO-MARTINEZ M SORIA A C BELLOQUE J	2010	Intemational Dairy Journal2010，20，11：	1
19	Changes in the ovalbumin proteolysis profile by high pressure and its effect on IgGand IgE binding显示文摘	LOPEZ-EXPOSITO I CHICON R BELLOQUE J	2008	Journal of Agricultural and Food Chemistry2008，56，11：	1
20	Effect of glycation the gastrointestinal digestibility and immunoreactivity of bovine β-laetoglobulin 显示文摘	Corzo-Martinez M Soria A C Belloque J et aI	2010	InternationalDairy Journal2010，20，11：	1

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