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28篇 您的检索式：作者名="Chicon R"

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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	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
6	Proteolytic pattern, antigenicity, and serum immunoglobulin E binding offl-lactoglobulin hydrolysates obtained by pepsin and high-pressure treatments显示文摘	CHICON R L(IPEZ-FANDIlqO R ALONSO E	2008	Journal of Dairy Science2008，91，3：	1
7	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
8	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
9	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
10	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 Hydrocolloids2009，23，3：	1
11	Proteolytic pattern, antigenicity and serum immunoglobulin E binding of β-lactoglobulin hydrolysates obtained by pepsin and high-pressure treatment显示文摘	CHICON R L6PEZ-FANDINO R ALONSO E	2008	Journal of Dairy Science2008，91，3：	1
12	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 Hydrocolloids2009，23，3：	1
13	Antibody binding and functional properties of whey protein hydrolysates obtained un- der high pressure 显示文摘	Chicon R Belloque J Elena A	2009	Food Hydrocolloids2009，23，：	1
14	Unfolding and refolding of β-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-Fandiao R	2007	Journal of Agricultural and Food Chemistry2007，55，：	1
15	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 Hydrocolloids2009，23，3：	1
16	Influence of high hydrostatic on the proteolysis of β-lactoglobulin A by trypsin显示文摘	Chicon R Belloque J Recio I	2006	Journal of Dairy Research2006，73，：	1
17	Changes in chymotrypsin hydrolysis of β-lactoglobulin A induced by high hydro- static pressure显示文摘	CHICON R LOPEZ-FANDINO R QUIROS A	2006	J Agric Food Chem2006，54，6：	1
18	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
19	Changes in the ovalbumin proteolysis profile by high pressure and its effect on IgG and IgE binding显示文摘	López-Expósito I Chicon R Belloque J	2008	Journal of Agricultural and Food Chemistry2008，56，11：	1
20	Free amino acid composition and botanical origin of honey 显示文摘	Hermosin I Chicon R M Dolores Cabezudo M	2003	Food Chemistry2003，83，2：	1

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