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8篇 您的检索式：作者名="KRSTONOSIC V"

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		题名	作者	年代	出处	被引量
	1	Evolutional development of a multilevel neural network显示文摘	Odri S V Petrovacki D P Krstonosic G A	1993	Neural Networks1993，6，4：	1
	2	Effects of xanthan gum on physicochemical properties and stability of corn oil - in - water emulsions stabilized by polyoxyethylene (20) sorbitan monooleate 显示文摘	KRSTONOSIC V DOKIC L DOKIC P	2009	Food Hydrocolloid2009，23，8：	1
	3	Physico-chemical properties of bilesalt-Tween 80 mixed micelles in the viewpoint of regular solutiontheory 显示文摘	Posa M Cirin D Krstonosic V	2013	Chemical Engineering Science2013，98，29：	1
	4	Physicochemical characteristics and stability of oil-in-water emulsions stabilized by OSA starch 显示文摘	Dokic L Krstonosic V Nikolic I	2012	Food Hydrocolloids2012，29，：	1
	5	Effects of xanthan gum on physicochemical properties and stability of corn oil-in-water emulsions stabilized by polyoxyethylene (20) sorbitan monooleate显示文摘	KRSTONOSIC V DOKIC L DOKIC P	2009	Food Hydrocolloids2009，23，8：	1
	6	Influence of the sodium dodecyl sulphate (SDS) concentration on the disperse and rheologieal characteristics of oil - in - water emulsions stabilized by oetenyl succinicanhydride modified starch - SDS mixtures 显示文摘	KRSTONOSIC V DOKIC L NIKOLIC I	2012	Journal of the Serbian Chemical Society2012，77，：	1
	7	Physieoehemieal characteristics and stability of oil- in- water emulsions stabilized by OSA starch显示文摘	Dokic L Krstonosic V Nikolic I	2012	Food HydrocoUoids2012，29，1：	1
	8	Effects of xanthan gum on physicochemical properties and stability of corn oil - in - water emulsions stabilized by polyoxyethylene (20) sorbitan monooleate 显示文摘	KRSTONOSIC V DOKIC L DOKIC P	2009	Food Hydrocolloids2009，23，8：	1

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