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66篇 您的检索式：作者名="Lakemond"

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	题名	作者	年代	出处	被引量
1	国外电子采购的发展及启示显示文摘不论在美国还是在荷兰,我们的调查研究发现,电子采购其实还处在婴儿期,只有在较大的工业公司才可以找到其实际应用。这和最近大肆渲染的电子采购应用前景形成了一个鲜明对比。根据我们的调查研究,我们对为什么电子采购的商业应用率很低给出5种解释。结论是电子采购将会改变采购现状,但速度远比一些研究机构预期得慢。从这5种原因中,实践者还可以学到在投资不同的电子采购解决方案之前要考虑哪些问题。	Arjanvan Weele Nicolette Lakemond 金怡陈璐	2008	浙江工商大学学报2008，，4：	5
2	The effect of pH on heat denaturation and gel forming properties of soy proteins显示文摘	Jacoba M.S Renkema Catriona M.M Lakemond Harmen H.J de Jongh Harry Gruppen Ton van Vliet	2000	Journal of Biotechnology2000，，3：	2
3	Integrated solutions from a service-centered perspective: Applicability and limitations in the capital goods industry显示文摘	Windahl C Lakemond N	2010	Industrial Marketing Management2010，39，8：	1
4	The effect of pH on heat denaturation and gel forming properties of soy proteins 显示文摘	Renkema J Lakemond C M M Jongh H H J de	2000	Journal of Biotechnology2000，79，3：	1
5	The effect of pH on heat denaturation and gel forming properties of soy proteins显示文摘	RENKEMA J M S LAKEMOND C M M JONGH H H J	2000	Journal of Biotechnology2000，79，3：	1
6	Developing integrated solutions: The importance of relationships within the network 显示文摘	Windahl C Lakemond N	2006	Industrial Marketing Management2006，35，7：	1
7	Ex- ploiting supplier innovativeness through knowledge inte- gration显示文摘	BENGTSSON L LAKEMOND N DABHILKAR M	2013	International Journal of Technology Manage ment2013，61，3：	1
8	Exploiting Supplier Innovativeness through Knowledge Integration显示文摘	Bengtsson L Lakemond N Dabhilkar M	2013	International Journal of Technology Management2013，61，3：	1
9	Gelation of soy glycinin:iniluenee of pH and ionic strength in relation to protein conformation 显示文摘	LAKEMOND M M C JONGH H H J RAQUES M	2003	Food Hydrocolloids2003，17，3：	1
10	A Mask-based Approach for the Geometric Calibration of Thermal-infrared Cameras显示文摘	Vidas S Lakemond R Denman S	2012	IEEE Transactions on Instrumentation and Measurement2012，61，6：	1
11	The effect of pH on heat de- naturation and gel forming properties of soy proteins 显示文摘	Jacoha M S Renkema Catriona M M Lakemond Hat- men H J de Jongh	2000	Journal of Biotechnology2000，79，：	1
12	The effect of pH on heat denaturation and gel forming properties of soy proteins 显示文摘	Renkema J M S Lakemond C M M de Jongh H H J Gruppen H	2000	Journal of Biotechnology2000，79，：	1
13	Developing Integrated Solutions: The Importance of Relationships within the Network显示文摘	Charlotta Windahl Nicolette Lakemond	2006	Industrial Marketing Management2006，35，7：	1
14	Soy glycinin:influence of pH and ionic strength on solubility and molecular structure at ambient temperatures显示文摘	Lakemond G M M de Jongh H H J Hessing M	2000	J Agric Food Chem2000，48，：	1
15	Soy glycinin: influence of pH and ionic strength on solubility and molecular structure at ambient temperatures显示文摘	Lakemond C M M de Jongh H H J Hessing M	2000	Journal of Agricultural and Food Chemistry2000，48，：	1
16	Gelation of soy glycinin;influence of pH and ionic strength on network structure in relation to protein conformation显示文摘	Lakemond C M M de Jongh H H J Paques M	2003	Food Hydrocolloids2003，17，3：	1
17	Soy glycinin: influence of pH and i- onic strength on solubility and molecular structure at ambient temperatures 显示文摘	LAKEMOND C M M DE JONGH H H J MARTIN HESSING	2000	Journal of Agriculture and Food Chemistry2000，48，6：	1
18	The effect of pH on heat denaturation and gel forming properties of soy proteins显示文摘	Renkema J Lakemond C M M de Jongh H H J	2000	Journal of Biotechnology2000，79，3：	1
19	Open to a select few? Matching partners and knowledge content for open in- novation performance 显示文摘	BENGTSSON L LAKEMOND N LAZZAROTrI	2015	Creativity and innovation management2015，24，1：	1
20	Gelation of soy glycinin: influence of pH and ionic strength in relation to protein conformation显示文摘	LAKEMOND M M C de JONGH H H J RAQUES M	2003	Food Hydrocolloids2003，17，：	1

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