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16篇 您的检索式：作者名="Gamonpilas"

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		题名	作者	年代	出处	被引量
	1	Effects of cross-linked tapioca starches on batter viscosity and oil absorption in deep-fried breaded chicken strips显示文摘	Gamonpilas C Pongjarnvat W	2013	Journal of Food Engineering2013，114，2：	1
	2	Pomelo (Citrus maxima) pectin: Effects of extraction parameters and its properties 显示文摘	Methacanon P Krongsin J Gamonpilas C	2014	Food Hydrocolloids2014，35，：	1
	3	On the effect of substrate properties on the indentation behaviour of coated systems显示文摘	Gamonpilas C Busso E P	2004	Materials Science and Engineering A2004，380，12：	1
	4	Effect of cryogenic freezing on textural properties and microstrncture of rice flour/tapioca starch blend gel 显示文摘	Seetapan N Limparyoon N Gamonpilas C	2015	Journal of Food Engineering2015，151，：	1
	5	On the Stabilisation of Calcium-Fortified Acidified Soy Milks by Pom- eloPectin显示文摘	Krongsin J Gamonpilas C Methacanon P	2015	Food Hydrocolloids2015，50，：	1
	6	Pomelo ( Citrus maxima ) pectin: Effects of extraction parameters and its properties显示文摘	Pawadee Methacanon Jaruwan Krongsin Chaiwut Gamonpilas	2013	Food Hydrocolloids2013，，：	1
	7	A nonlinear viscoelastic material constitutive model for polyurea 显示文摘	Gamonpilas C McCuiston R	2012	Polymer2012，53，17：	1
	8	Physicochemical and rheological characteristics of commercialchili sauces as thickened by modified starch or modified starch/xanthan mixture显示文摘	C Gamonpilas W Pongjaruvat A Fuongfuchat	2011	Journal of Food Engineering2011，105，2：	1
	9	Effects of cross-linked tapioca starches on batter viscosity and oil absorption in deep-fried breaded chicken strips显示文摘	Gamonpilas C Pongjaruvat W Methacanon P	2013	Journal of Food Engineering2013，114，2：	1
	10	On the effect of substrate properties on the indentation behaviour of coated systems 显示文摘	GAMONPILAS C BUSSO E P	2004	Mater Sci Eng A Struct2004，380，12：	1
	11	Effect of modified tapioca starch and xanthan gum on low tempera- ture texture stability and dough viscoelasticity of a starch-based food gel显示文摘	Nispa Seetapan Asira Fuongfuchat Chaiwut Gamonpilas	2013	Journal of Food Engineering2013，119，：	1
	12	Effects of cross-linked tapioca starches on batter viscosity and oil absorp-tion in deep-fried breaded chicken strips显示文摘	Gamonpilas C Pongiaruvat W Methacanon P		0，，114：	1
	13	Effect of modified tapioca starch and xanthan gum on low tempera- ture texture stability and dough viscoelasticity of a starch-based food gel 显示文摘	Nispa Seetapan Asira Fuongfuchat Chaiwut Gamonpilas	2013	Journal of Food Engineering2013，119，3：	1
	14	On the effect of substrate properties on the indentation behaviour of coated systems显示文摘	BUSSO EP	2004	Materials Science and Engineering (A)2004，380，：	1
	15	Using the simple compression test to determine Young's modulus, Poisson's ratio and the Coulomb friction coefficient 显示文摘	Williams J G Gamonpilas C	2008	International Journal of Solids and Structures2008，45，16：	1
	16	Influence of pregelatinised tapioca starch and transglutaminase on dough rheology and quality of gluten-free jasmine rice breads 显示文摘	Pongjaruvat W Methacanon P Seetapan N Fuongfuchat A Gamonpilas C	2013	Food Hydrocolloids2013，，36：	1

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