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173篇 您的检索式：作者名="Krochta"

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	题名	作者	年代	出处	被引量
1	Control of mass transfer in foods with ediblecoatings and films 显示文摘	Krochta J M	1992	In Advances in Food Engineering1992，，：	1
2	Enzymatic treatments and thermal effects on edible soy protein films显示文摘	Stuchell Y M Krochta J M		0，，06：	1
3	Water vapor permeability of whey protein emulsion as affected by pH显示文摘	Perez-Gago M B Krochta J M	1999	J Food Sci1999，64，4：	1
4	Oxygen barrier performance of whey-protein-coated plastic films as affected by temperature, relative humidity, base film and protein type显示文摘	Hong S I Krochta J M	2006	Food Engineering2006，77，：	1
5	Peanut and walnut rancidity: Effects of oxygen concentration and relative humidity显示文摘	Mate J I Saltveit M E Krochta J M	1996	Journal of Food Science1996，61，46：	1
6	Whey protein film composition effects on potassium sorbate and natamycin diffusion 显示文摘	Franssen L R Rumsey T R Krochta J M	2004	Journal of Food Science2004，69，5：	1
7	Antimicrobial effects of lactoferrin, lysozyme, and the lactoperoxidase system and edible whey protein films incorporating the lactoperoxidase system against Sahnonella enterica and Eschericchia coli O157:H7显示文摘	Min S Harris L J Krochta J M	2005	Journal of Food Science2005，70，7：	1
8	Oxygen and aroma barrier properties of edible films显示文摘	MILLER K S KROCHTA J M	1997	Trends in Food Science & Technology1997，，8：	1
9	Edible and biodegradable polymer films: challenges and opportunities 显示文摘	Krochta J M De Mulder- Johnston C	1997	Food Technology1997，51，2：	1
10	Application of casein-lipid edible film emulsions to reduce white blush on the minimally processed carrots显示文摘	Avena-Bustillos R A Cisneros-Zevallos Krochta J M	1994	Postharvest Biol Technol1994，4，：	1
11	Premeability properties of fruit puree edible films显示文摘	MCGUGH T H HUXSOL C C KROCHTA J M	1996	Journal of Food Science1996，61，1：	1
12	Water vapor permeability of whey protein emulsion films as affected by pH显示文摘	PEREZ-GAGO M B KROCHTA J M	1999	Food Science1999，64，：	1
13	Edible and biodegradable polymer films:challenges and opportunities显示文摘	Krochta J M De Mulder-Johnston C	1997	Food Technology1997，51，：	1
14	Colour stability of edible coatings dur- ing prolonged storage 显示文摘	Terzza T A Krochta J M	2000	Journal of food science2000，65，7：	1
15	Enzymatic treat- ments and thermal effects on edible soy protein films显示文摘	Stuchell Y M Krochta J M	1994	Journal of Food Science1994，59，6：	1
16	Oxygen and aroma barrier properties of edible films:a review显示文摘	Miller K S Krochta J M	1997	Trends in Food Science and Technology1997，8，：	1
17	Oxygen and aroma barrier properties of edible films: A review显示文摘	Miller K S Krochta J M	1997	Trends in Food Sci &Tech1997，，8：	1
18	Edible Packaging Ma- terials 显示文摘	JANJARASSKUL T KROCHTA J M	2010	Annual Review of Food Science and Technolo- gy2010，，1：	1
19	Oxygen barrier performance of whey-protein-coated plastic films as affected by temperature, rela- tive humidity, base film and protein type显示文摘	HONG S I KROCHTA J M	2006	Journal of food engi- neering2006，77，3：	1
20	Water vapor permeability, solubility, and tensile properties of heat-denatured versus native whey protein films显示文摘	NADAID P KROCHTA J M	1999	Food Science1999，64，6：	1

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