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26篇 您的检索式：作者名="MADADLOU"

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	题名	作者	年代	出处	被引量
1	Comparison ofpH-dependent sonodisruption of re-assembled casein micelles by 35 and 130 kHz ultrasounds 显示文摘	Ashkan Madadlou Mohammad Ebrahimzadeh Mousavi Zahra Emam-Djomeh	2009	Journal of Food Engineering2009，95，3：	1
2	Comparison of pH-dependent sonodisruption of re-assembled casein micelles by 35 and 130kHz uhrasounds 显示文摘	Ashkan Madadlou Mohammad Ebrahimzadeh Mousavi Zahra Emam-Djomeh	2009	Journal of Food Engineering2009，95，3：	1
3	Acid- induced gclation behavior of sonicated casein solutions显示文摘	MADADLOU A EMAM-DJOMEH Z MOUSAVI M E	2010	Ultrasonics Sonochemistry2010，17，1：	1
4	Comparison ofpH dependent sono disruption of reassembled casein micelles by35 and 130 KHz ultrasounds 显示文摘	Madadlou A Mousavi M E Djomeh Z E	2009	Journal of Food Engineering2009，95，3：	1
5	Isolation of Mi- cro-and Nano-crystalline Cellulose Particles and Fabrication of Crystalline Particles-loaded Whey Protein Cold-set Gel显示文摘	AHMADI M MADADLOU A SABOURI A A	2015	Food Chemistry2015，174，：	1
6	Comparison of pH-dependent sonodisruption of re-assembled casein micelles by 35 and 130 kHz ultrasounds 显示文摘	Ashkan Madadlou Mohammad Ebrahimzadeh Mousavi Zahra Emam-Djomela	2009	Journal of Food Engineering2009，95，3：	1
7	Microstructure and rheological properties of Iranian white cheese coagulated at various temperatures 显示文摘	MADADLOU A KHOSROSHAHI A MOUSAVI S M	2006	Journal of Dairy Science2006，89，：	1
8	Acid-induced gelation behavior of sonicated casein solutions显示文摘	MADADLOU A EMAM-DJOMEH Z MOUSAVI M E		0，，01：	1
9	Texture of lowfat Iranian white cheese as influenced by gum tragacanth as a fat replacer显示文摘	Rahimi J Khosrowshahi A Madadlou A	2007	J Diary Sci2007，90，9：	1
10	Texture of low-fat Iranian White cheese as influenced by gum tragacanth as a fat replacer 显示文摘	Rahimi J Khosrowshahi A Madadlou A	2007	J Dairy Sci2007，90，9：	1
11	An attempt to cast light into starch nanocrystals preparation and cross-linking 显示文摘	Jivan Mehdi-Jalali Madadlou Ashkan Yarmand Mohamadsaeed	2013	Carbohydrate Polymers2013，141，3：	1
12	Comparison of pH-dependent sonodisruption of re-assembled casein micelles by 35 and 130kHz ultrasounds显示文摘	Ashkan Madadlou Mohammad Ebrahimzadeh Mousavi Zahra Emam-Djomeh	2009	Journal of Food Engineering2009，95，3：	1
13	The correla- tion of wall material composition with flow characteristics and encapsulation behavior of fish oil emulsion显示文摘	Aghbashlo M Mobli H Madadlou A	2012	Food Research International2012，49，：	1
14	The correlation of wall material composition with flow characteristics and encapsulation behavior of fish oil emulsion 显示文摘	Aghbashlo M Mobli H Madadlou A	2012	Food Re- search International2012，49，1：	1
15	Influence of wall material and inlet drying air temperature on the microencap- sulation of fish oil by spray drying显示文摘	Aghbashlo M Mobli H Madadlou A	2012	Food and Bioprocess Technology2012，6，6：	1
16	Influence of wall material and inlet Drying drying air temperature on the microen- capsulation of fish oil by spray drying显示文摘	Mortaza Aghbashlo Hossien Mobli Ashkan Madadlou	2012	Food Bioprocess Technol2012，，25：	1
17	Comparison of pH-dependent sonodisruption of re-assembled casein micelles by 35 and 130 kHz ultrasounds显示文摘	Ashkan Madadlou Mohammad E brahimzadeh Mousavi Zahra Emam-Djomeh	2009	Journal of Food Engineering2009，95，3：	1
18	Alkaline pH does not disrupt reassembled casein micelles显示文摘	Ashkan Madadlou Mohammad Ebrahimzadeh Mousa- vi Zahra Emam-Djomeh	2009	Food Chemis- try2009，116，：	1
19	Influence of wall material and inlet drying inlet air temperature on the microencapsulation of fish oil by spray drying显示文摘	M Aghbashlo H Mobli A Madadlou	2012	Food and Bioprocess Technology2012，，：	1
20	The influence of brine concentration on chemical composition and texture of Iranian White cheese显示文摘	Ashkan Madadlou Asghar Khosrowshahi	2007	Journal of Food Engineering2007，81，：	1

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