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时间 1989 - 2010 学科选择学科
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19篇 您的检索式：作者名="Palazolo"
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    题名 作者 年代 出处 被引量
1Cell wall proteins of Kluyveromyces fragilis: Surface and emulsifying properties显示文摘Del VasaUo M C Puppo M C Palazolo G G 2006LWT-Food Science and Technology2006，39，7：1
2Sediment delivey processes and agricultural non-point pollution in a Sicilian basin显示文摘Stefano C D Ferro V Palazolo E 2000Journal of Agricultural Engineerlng Research2000，77，1：1
3Emulsifying properties and creaming stability of oil-in water emulsions of whey soy proteins in comparison with other proteins显示文摘Palazolo Sorgentini Wagner 2004Journal of the American Oil Chemists Society2004，81，6：1
4Factors Affecting Initial Retention of a Microencapsulated Sunflower Seed Oil/Milk Fat Fraction Blend 显示文摘CERDEIRA M PALAZOLO G G CANDAL t( J 2007Journal of the American Oil Chemists' Society2007，84，6：1
5Treatment of chromium-bearing wastewaters with constructed wetlands 显示文摘Dotro G Larsen D Palazolo P 2011Water and Environment Journal2011，25，2：1
6Coalescence and flocculation in o/w emulsions of native and denatured whey soy proteins in comparison with soy protein isolates 显示文摘Gonzalo G Palazolo Delia A Sorgentini Jorge R Wagner 2005Food Hydrocolloids2005，19，3：1
7Coalescence and flocculation in o/w emulsions of native and denatured whey soy proteins in comparison with soy protein isolates显示文摘Gonzalo G. Palazolo Delia A. Sorgentini Jorge R. Wagner 2005Food Hydrocolloids2005，，：1
8Water in oil (w/o) and double (w/o/w) emulsions prepared with spans: micro- structure, stability, and rheology显示文摘Andres L Marquez Gonzalo G Palazolo Jorge R Wagner 2007Collo -id Polym Sci2007，285，10：1
9Emul- sifying properties and surface behavior of native and dena- tured whey soy proteins in comparison with other proteins: creaming stability of oil - in - water emulsions 显示文摘PALAZOLO G G SORGENTINI D A WAGNER J R 2004J Am Oil Chem Soc2004，81，7：1
10Water in oil ( W/0) and double ( W/O/W) emulsions prepared with spans:microstruc-ture ,stability,and rheology 显示文摘MARQUEZ A L’PALAZOLO G G WAGNER J R 2007Colloid and Polymer Science2007，285，10：1
11Preliminary evalua- tion of biological and physical-chemical chromium removal mechanisms in gravel media used in constructed wctlands显示文摘DOTRO G LARSEN D PALAZOLO P 2011Water Air and Soil Pollution2011，215，1234：1
12Freeze - thaw stability of oil - in - water emulsions prepared with native and thermally - denatured soybean isolates 显示文摘Palazolo G G Sobral P A Wagner J R 2011Food Hydroeolloids2011，25，：1
13Relationship between interfacial behaviour of native and denatured soybean isolates and microstructure and coalescence of oil in water emulsions: effect of salt and protein concentration显示文摘PALAZOLO G G MITIDIERI F E WAGNER J R 2003Food Science and Technology International2003，，9：1
14Cell wall proteins of Kluyveromyces fragilis : Surface and emulsifying properties显示文摘María del Carmen Vasallo María C. Puppo Gonzalo G. Palazolo Miguel A. Otero Laszlo Beress Jorge R. Wagner 2005LWT - Food Science and Technology2005，，7：1
15Freeze-thaw stability of oil-in-water emulsions prepared with native and thermally-denatured soybean isolates 显示文摘Gonzalo G Palazolo Pablo A Sobral Jorge R Wagner 2010Food Hydrocolloids2010，，：1
16Emulsifying properties and surface behavior of native and denatured whey soy proteins in comparison with other proteins. Creaming stability of oil-in-water emulsions显示文摘Gonzalo G. Palazolo Delia A. Sorgentini Jorge R. Wagner 2004Journal of the American Oil Chemists’ Society2004，，7：1
17Freeze-thaw stability of oil-in-water emulsions prepared with native and thermally-denatured soybean isolates显示文摘Gonzalo G Palazolo Pablo A Sobral Jorge R Wagner 2011Food Hydrocolloids2011，25，3：1
18Coalescence and flocculation in o/w emulsions of native and denatured whey soy proteins in comparison with soy proteins isolates显示文摘Palazolo G G Sorgentini D A Wagner J R 2005Food Hydrocolloids2005，19，：1
19Freeze-thaw stability of oil-in-water emulsions prepared with native and thermally-denatured soybean isolates显示文摘Palazolo G G Sobral P A Wagner J R 2011Food Hydrocolloid2011，25，3：1
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