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15篇 您的检索式：作者名="AXELOS M A V"

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		题名	作者	年代	出处	被引量
	1	Effect of high pressure homogenization on methylcellulose as food emulsifier 显示文摘	Floury J Desrumaux A Axelos M A V Legrand J	2003	Journal of Food Engineering2003，58，3：	1
	2	Degrada-tion of methylcellulose during ultra-high pressure homogenization显示文摘	Floury J Desrumaux A Axelos M A V	2002	Food Hydrocolloids2002，16，：	1
	3	Studies of the length of homogalacturonic regions in pectins by acid-hydrolysis 显示文摘	Thibauh J F Renard C M G C Axelos M A V	1993	Carbohydr Res1993，238，：	1
	4	j3-actoglobulin aggregates in foam films: effect of the concentration and size of the protein aggregates显示文摘	Rullier B Axelos M A V Langevin D	2010	Journal of Colloid and Interface Science2010，343，：	1
	5	Studies of the length of homogalacturonic regions in pectins by acid hydrolysis显示文摘	THIBAULT J F RENARD C M G C AXELOS M A V		0，，：	1
	6	Effect of high pressure homogenization on methylcellulose as food emulsifier显示文摘	Floury J Desrumaux A Axelos M A V		0，，03：	1
	7	Selectivity and cooperativity in the binding of calcium-ions by pectins 显示文摘	Garnier C Axelos M A V Thibault J F	1994	Carbohydrate Research1994，256，1：	1
	8	Characterization of bamboo foam films by neutron and X-ray experiments 显示文摘	TERRIAC E EMILE J AXELOS M A V	2007	Colloids Surf A: Physicochem Eng Aspects2007，309，13：	1
	9	Characterisation and selectivity of divalent metal ions binding by citrus and sugar-beet pectins 显示文摘	DRONNET V M RENARD C M C G AXELOS M A V THIBAULT J F	1996	Carbohydr Polym1996，30，：	1
	10	Degradation of methylcellulose during ultra-high pressure homogenization 显示文摘	Floury J Desrtnnaux A Axelos M A V	2002	Food Hydrocolloids2002，16，1：	1
	11	Phase diagrams of pectincalcium systems : influence of pH, ionic strength, and temperature on the gelation of pectins with different degrees of methylation 显示文摘	Gamier C Axelos M A V Thibault J-F	1993	Carbohydrate Research1993，240，：	1
	12	Combined theological and ultrasonic study of alginate and pectin gels near the sol-gel transition 显示文摘	AUDEBRAND M KOLB M AXELOS M A V	2006	Biomacromolecules2006，26，7：	1
	13	Structure of citrus pectins and viscometric study of their solution properties显示文摘	Axelos M A V Thibauh J F	1989	International Journal of Biological Macromolecules1989，11，：	1
	14	Degradation of methylcellulose during ultra-high pressure homogenization显示文摘	FLOURY J DESRUMAUX A AXELOS M A V	2002	Food Hydrocolloids2002，16，1：	1
	15	Effect of higl pressure homogenisation on methylcellulose as food emulsifier 显示文摘	FLOURY J DESRUMAUX A AXELOS M A V	2003	Food Eng2003，58，：	1

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