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43篇 您的检索式：作者名="DUVETTER"

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	题名	作者	年代	出处	被引量
1	Pectins in processed fruits and vegetables: Part III--stability and catalytic activity of pectinases显示文摘	Duvetter T Sila D N Van Buggenhout S	2009	Comprehensive Reviews in Food Science and Food Safety2009，8，2：	1
2	Effect of high pressure/high temperature processing on cell wall pecticsubstances in relation to firmness of carrot tissue 显示文摘	Roeck A D Sila D N Duvetter T	2008	Food Chemistry2008，107，3：	1
3	Fine-tuning the properties of pectin-calcium gels by control of pectin fine structure, gel composition and environmental conditions显示文摘	FRAEYE I DUVETTER T DOUNGLA E	2010	Trends in Food Science & Technology2010，21，5：	1
4	Influence of environmental conditions on thermal stability of recombinant Aspergillus aculeatus pectinmethylesterase显示文摘	PLAZA L DUVETTER T van der PLANCKEN I	2008	Food Chemistry2008，111，4：	1
5	Fine-tuning the properties ofpectine-calcium gels by control of pectin fine structure, gel composition and environmental conditions显示文摘	FRAEYE I DUVETTER T DOUNGLA E	2010	Trends Food Sci Technol2010，21，5：	1
6	Effect of high pressure/high temperature processing on cell wall pectic substances in relation to firmness of carrot tissue显示文摘	ROECK D A SILA D N DUVETTER T		0，，03：	1
7	Influence of pectin properties and processing processing conditions on thermal pectin degradation显示文摘	FRAEYE I ROECK D A DUVETTER T		0，，02：	1
8	Carrot texture degradation kinetics and pectin changes during thermal versus high-pressure/high-temperature process- ing : A comparative study 显示文摘	DE ROECK A MOLS J DUVETTER T	2010	Food Chemistry2010，120，4：	1
9	Pectin methylesterase and its proteinaceous inhibitor:a review显示文摘	Jolie R P Duvetter T Van Loey A M	2010	Carbohydrate Research2010，345，18：	1
10	Pectins in processed fruits and vegetables:part III--texture engineering显示文摘	Van Buggenhout S Sila D N Duvetter T	2009	Comprehensive Reviews in Food Science and Food Safety2009，8，2：	1
11	Pectins in processed fruits and vegetables: part Ill-texture engineering显示文摘	van BUGGENHOUT S SILA D N DUVETTER T	2009	Comprehensive Reviews in Food Science and Food Safety2009，8，2：	1
12	Carrot pectin methylesterase and its inhibitor from kiwi fruit:studyof activity,stability and inhibition 显示文摘	JOLIE R P DUVETTER T HOUBEN K	2009	Innovative Food Sci Emerging Technol2009，10，：	1
13	Fine - tuning the properties of pectin - calcium gels by control of pectin fine struc- ture, gel composition and environmental conditions 显示文摘	Fraeye I Duvetter T Doungla E	2010	Trends in Food Science & Technology2010，21，5：	1
14	Influence of in- trinsic and extrinsic factors on rheology of pectin-calcium gels显示文摘	Fraeyc I Doungla E Duvetter T	2009	Food Hydrocolloids2009，23，8：	1
15	Texture changes of processed fruits and vegetables:potential use of high- pressure processing 显示文摘	Sila D N Duvetter T Roeck A D	2008	Trends Food Sci Tech2008，19，6：	1
16	Infiuence of intrinsic and extrinsic factors on rheology of pectin-calcium gels显示文摘	Fraeye I Doungla E Duvetter T		0，，：	1
17	Effect of de-methylesterification on network development and nature of Ca2 +-pectin gels:Towards understanding structure-function relations of pectin 显示文摘	Doungla E Ngoumazong Forkwa F Tengweh Thomas Duvetter	2012	Food Hydrocolloids2012，26，：	1
18	Carrot texture degradation kinetics and pectin changes during thermal ver- sus high-pressure/high-temperature processing: a comparative study显示文摘	De Roeck A Mols J Duvetter T	2010	Food Chem2010，120，4：	1
19	Effect of high pressure/high temperature processing on cell wall pectic substances in relation to firmness of carrot tissue显示文摘	De Roeck A Sila DN Duvetter T	2008	Food Chem2008，107，3：	1
20	Effect of high pressure/ high temperature processing on cell wall pectic substances in relation to firmness of carrot tissue显示文摘	Roeck A D Sila D N Duvetter T	2008	Food Chemistry2008，107，：	1

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