维普期刊资源整合服务平台（V6.5）

49篇 您的检索式：作者名="Morr V"

选中清除导出查看参考文献查看引证文献引用追踪共3页首页上一页第1页下一页末页 /3 跳转

	题名	作者	年代	出处	被引量
1	Current status of soy protein functionality in food systems 显示文摘	Morr C V	1990	Journal of the American Oil Chemists Society1990，67，：	1
2	Whey protein concentrates and iso- lates : processing and functional properties 显示文摘	Morr C V Ha E Y W	1993	Critical Re- views in Food Science and Nutrition1993，33，：	1
3	Whey Protein Concentrates andIsolates= processingand Functional Properties显示文摘	MORR C V HA E Y	1993	Criti- cal Reviews in Food Science and Nutrition1993，3，：	1
4	Use of applied air pressure to improve the baking properties of whey protein isolates in angel food cakes显示文摘	MORR C V HOFFMANN W BUCHHEIM W	2003	Lebensmittel Wissenschaft und Technologie2003，36，：	1
5	Current status of soy protein functionality in food systems显示文摘	Morr C V	1990	Journal of the American Oil Chemists''Society1990，67，5：	1
6	Protein-water interactions and functionalproperties显示文摘	CHOU D H MORR C V	1979	Journal of the American Oil Chemists忆Society1979，56，1：	1
7	Microencapsulation properties of gum arabic and several food proteins:spray dried orange oil emulsion particles显示文摘	Kim Y D Morr C V	1996	Journal of Agricultural and Food Chemistry1996，44，：	1
8	Comparison of milk-based and soymilk-based yogurt显示文摘	LEE S Y MORR C V SEO A		0，，02：	1
9	A collaborative study to develop a standardized food protein solubility procedure 显示文摘	Morr V German B Kinsella J E Regenstein J M Van Buren J P Kilara A	1985	Journal of Food Science1985，50，：	1
10	A Collaborative Study to Develop a Standardized Food Protein Solubility Procedure显示文摘	Morr C V German B Kinsella J E	1985	Jour- nal of Food Science1985，50，6：	1
11	Effect of calcium, N-Ethylmaleimide and casein upon heat-induced whey protein aggregation显示文摘	MORR C V JOSEPHSON R V	1968	Journal of Food Science1968，51，9：	1
12	Structure and functional properties of caseinate and whey protein isolate as affected by temperature and pH 显示文摘	Lee S Y Morr C V Ewan Y W	1992	Journal of Food Science1992，57，5：	1
13	Functional Characteristics of Whey Protein Concentrates显示文摘	Morr C V Swenson P E Richter R L		0，，38：	1
14	Composition, physicochemical and functional properties of reference whey protein concentrates 显示文摘	MORR C V	1985	J Food Sci1985，50，5：	1
15	The development and application of genetic marker for the Kuruma prawn Penaeus japonicus显示文摘	Morre SS Whan V Davis G P	1999	Aquaculture1999，173，：	1
16	Multiple shoot induction and plant regeneration from embryonic axes of cotton 显示文摘	MORRE J L Permingeat H R Romagnoli M V	1998	Plant Cell Tiss Organ Cult1998，54，：	1
17	Microeneapsulation properties of gum arabic and several food proteins : spray dried orange oil emulsion particles 显示文摘	Kim Y D Morr C V	1996	Journal of Agricultural and Food Chemistry1996，44，：	1
18	Dynamic headspace analysis of light activated flavor in milk显示文摘	Kim Y D Morr C V	1996	International Dairy Journal1996，6，2：	1
19	Microencapsulation properties of gum arabic and several food proteins: spray-dried orange oil emulsion particles 显示文摘	Young D Kim Charles V Morr	1996	Agriculture Food Chemistry1996，44，：	1
20	Phytate removal from soy protein isolates using ion exchange processing treatments显示文摘	Brooks J R Morr C V	1982	Journal of Food Science1982，47，4：	1

返回顶部每页显示：

共3页首页上一页第1页下一页末页 /3 跳转

互联网出版许可证新出网证(渝)字10号全国400电话 - 免长途话费

用户提示