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28篇 您的检索式：作者名="DAUBERT R A"

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	题名	作者	年代	出处	被引量
1	Relationships among rheological and sensorial properties of young cheeses显示文摘	BROWN J A FOEGED1NG E A DAUBERT C R	2003	Journal of Dairy Science2003，86，10：	1
2	Relationships among rheological and sensorial properties of young cheese显示文摘	J A Brown E A Fogeding C R Daubert	2003	Dairy sci- ence2003，，86：	1
3	Suraminpromotes recovery from renal ischemia/reperfusioninjury in mice显示文摘	ZHUANG S LU B DAUBERT R A	2009	Kidney Int2009，75，3：	1
4	Nutritional and rheological characterization of spray dried sweet potato powder 显示文摘	Grabowski J A Truong V D Daubert C R	2008	LWT-Food Science Technology2008，41，2：	1
5	Vane Raheometry for Textural Characterization of Cheddar Cheeses: Cor- relation with Other Instrumental and Sensory Measurements 显示文摘	TRUONG V D DAUBERT C R DRAKE M A	2002	Lebensmittel-Wissenschaft und-Technologie2002，35，4：	1
6	Kinetic study of β-Lactoglobulin thermal aggregation at low pH显示文摘	Mudgal P Daubert C R Foegeding E A		0，，02：	1
7	Kinetic study of β-lactoglobulin thermal aggregation at low pH显示文摘	Mudgal P Daubert C R Foegeding E A		0，，02：	1
8	Cold-set thickeningmechanism of p-lactoglobulin at low pH: concentrationeffects显示文摘	Mudgal P Daubert C R Foegeding E A	2009	Food hydrocolloid2009，23，7：	1
9	The effect of microstructure on the sensory perception and textural characteristics of whey protein/K-carrageenan mixed gel 显示文摘	Qakir E Daubert C R Drake M A	2012	Food Hydrocolloids2012，26，：	1
10	Gene optimization mechanisms : a multi - gene study reveals a high success rate of full - length human proteins expressed in Esche- richia coli 显示文摘	Maertens B Spriestersbach A yon Gro11 U Roth U Kubicek J Gerrits M Graf M Liss M Daubert D Wagner R Schafer F	2010	Protein Sci2010，19，7：	1
11	Relationships among rheological and sensorial properties of young cheeses 显示文摘	BROWN J A FOEGEDING E A DAUBERT C R	2003	J Food Sci2003，86，：	1
12	Nutritional and rheological characterization of spray dried sweetpotato powder显示文摘	GRABOWSKI J A TRUONG V D DAUBERT C R	2008	Food Science and Technology2008，41，：	1
13	Spray-drying of amylase hydrolyzed sweetpotato puree and physicochemical properties of powder显示文摘	GRABOWSKI J A TRUONG A D DAUBERT C R	2006	J Food Sci2006，71，5：	1
14	Nutritional and rheo-logical characterization of spray dried sweetpotato powder显示文摘	GRABOWSKI J A TRUONG V D DAUBERT C R	2008	Food Sci-ence and Technology2008，41，2：	1
15	Spray ding of amylase hydrolyzed sweet potato puree and physicochemical properties of powder显示文摘	Grabowski J A Truong V D Daubert C R	2006	Journal of Food Science2006，71，5：	1
16	Spray drying of amylase hydrolyzed sweet potato puree and physicochemical properties of powder显示文摘	Grabowski J A Truong V D Daubert C R	2006	Journal of Food Science2006，71，5：	1
17	The effect of microstructure on the sensory perception and textural characteristics of whey protein/k-carrageenan mixed gels显示文摘	Cakr E Daubert C R Drake M A	2012	Food Hydrocolloids2012，26，1：	1
18	Physical properties of heavy petroleum fractions and crude oils显示文摘	Daubert T A	1996	Fluid Phase Equilibria1996，117，：	1
19	Rheological characterization and electrokinetic phenomena of charged whey protein dispersions of defined sizes显示文摘	DAUBERT C R HUDSON H M FOEGEDING E A	2006	LWT2006，39，：	1
20	Rheologicalcharacterization of skim milk stabilized with carrageenan at high temperatures显示文摘	Anderson A D E Daubert C R Farkas B E	2002	J Food Sci2002，67，2：	1

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