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85篇 您的检索式：作者名="Plancken"

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	题名	作者	年代	出处	被引量
1	Does high pressure processing influence nutritional aspects of plant based food systems?显示文摘	Indrawati Oey Iesel Van der Plancken Ann Van Loey Marc Hendrickx	2007	Trends in Food Science & Technology2007，，6：	2
2	Foaming properties of egg white proteins affected by heat or high pressure treatment显示文摘	Van der Plancken I Van Loey A Hendrickx M	2005	IFSET2005，6，：	1
3	Influence of high-pressure-low-temperature treatments on fruit and vegetable quality related enzymes显示文摘	S V Buggenhout I Messagie I V der Plancken	2006	European Food Research and Technology2006，223，4：	1
4	The kinetics of heat-induced structural changes of beta-lactoglobulin显示文摘	SAVA N van tier PLANCKEN I CLAEYS W	2005	Journal of Dairy Science2005，88，5：	1
5	Combined effect of high pressure and temperature on selected properties of egg white proteins显示文摘	Iesel Van der Plancken Ann Van Loey Marc E Hendrickx	2005	Innovative Food Science and Emerging Technologies2005，6，：	1
6	Kinetic study on the thermal and pressure degradation of anthocyanins in straw- berries显示文摘	VERBEYST L OEY I VAN DER PLANCKEN I	2010	Food Chemistry2010，123，2：	1
7	Kinetic study on the changes in the susceptibility of egg white proteins to enzymatic hydrolysis induced by heat and high hydrostatic pressure pretreatment显示文摘	van der Plancken l Delattre M Indrawati 1	2004	J Agric Food Chem2004，52，8：	1
8	Dose high pressure prosessing influance nutritional aspects of plant based food system?显示文摘	OEY I van der PLANCKEN L van LOEY A	2008	Food Sciance and Technology2008，19，6：	1
9	Effect of heat-treatment on the physico-chemical properties of egg white proteins:A kinetic study 显示文摘	Plancken I V d Loey A V Hendrickx M E	2006	Journal of Food Engineering2006，75，3：	1
10	Dose high pressure prosessing influence nutritional aspects of planl based food system 显示文摘	Indrawati Oey lesel Van der Plancken Ann Van Loey	2008	Food Science and Technology2008，19，：	1
11	Influence of environmental conditions on thermal stability of recombinant Aspergillus aculeatus pectinmethylesterase显示文摘	PLAZA L DUVETTER T van der PLANCKEN I	2008	Food Chemistry2008，111，4：	1
12	The kinetics of heat-induced structural changes of β-lactoglobulin显示文摘	SAVA N VAN DER PLANCKEN I CLAEYS W	2005	Journal of Dairy Science2005，88，5：	1
13	Role of precursors on the kinetics of acrylamide for-mation and elimination under low moisture conditions u- sing a multiresponse approach-Part I : Effect of the type of sugar 显示文摘	VLEESCHOUWER K D PLANCKEN I V D LOEY A V	2009	Food Chemistry2009，114，：	1
14	Influence of high-pressure - low-temperature treatments on fruit and vegetable quality related enzymes显示文摘	Buggenhout S V Messagie I Plancken I V D	2006	European Food Research & Technology2006，223，4：	1
15	Foaming prop- erties of egg white proteins affected by heat or high pressure treatment 显示文摘	Plancken I V Loey A V Hendrickx M E	2007	Journal of Food Engineering2007，78，：	1
16	Ki- netic study on the combined effect of high pressure and tem- perature on the physic-chemical properties of egg white pro- teins显示文摘	VAN DER PLANCKEN I LOEY A V HENDRICKX M E	2007	Journal of Food Engineering2007，78，1：	1
17	Heat-induced changes in the susceptibility of egg white proteins to enzymatic hydrolysis: a kinetic study显示文摘	VAN DER PLANCKEN I VAN REMOORTERE M INDRAWATI	2003	Journal of Agricultural and Food Chemistry2003，51，13：	1
18	Kinetic study on the changes in the susceptibility of egg white proteins to enzymatic hydrolysis induced by heat and high hydrostatic pressure pretreatment显示文摘	VAN DER PLANCKEN I DELATTRE M INDRAWATI	2004	Journal of Agricultural and Food Chemistry2004，52，18：	1
19	Combined effect of high pressure and temperature on selected properties of egg white proteins显示文摘	Van der Plancken I Van Loey A Hendrickx M	2005	Innovative Food Science and Emerging Technologies2005，6，1：	1
20	Impact evaluation of high pressure treatment on foods:considerations on the development of pressure temperature time integrators显示文摘	van der PLANCKEN I GRAUWET T OEY I	2008	Trends in Food Science & Technology2008，19，：	1

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