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22篇 您的检索式：作者名="AGTEROF W"

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	题名	作者	年代	出处	被引量
1	Rheology of mixtures of glutenin subfractions显示文摘	Tsiami A A Bot A Agterof W G M	1997	Journal of Cereal Science1997，26，：	1
2	Simplified kinetic scheme of flavor formation by the Maillard Reaction显示文摘	F Jousse T Jongen W Agterof	2002	67(6):2534-25422002，67，6：	1
3	Simplified kinetic scheme of flavour formation by the Maillard reaction显示文摘	JOUSSE F JONGEN W AGTEROF W	2002	Chemistry and Toxicology2002，67，7：	1
4	Rheology ofmixtures of glutenin subfractions显示文摘	TSIAMI A A BOT A AGTEROF W G M	1997	Journal of Cereal Science1997，，26：	1
5	Rheological properties of glutenin subfractions in relation to their molecular weight显示文摘	Tsiami A A Bot A Agterof W G M	1997	J Cereal Sci1997，26，：	1
6	Simplified kinetic scheme of flavor formation by the Maillard reaction显示文摘	Jousse F Jongen T Agterof W	2002	J Food Sci2002，67，：	1
7	Structuring of edible oils by mixtures of γ-oryzanol with β-sitosterol or related phytosterols显示文摘	Bot A Agterof W G M	2006	Journal of the American Oil Chemists'' Society2006，83，6：	1
8	Prediction of emulsion particle sizes using a computational fluid dynamics approach 显示文摘	W G M Agterof G E J Vaessen G A A V Haagh	2003	Colloids and Surfaces2003，，31：	1
9	Rheology of mix- tures of glutenin suMractions显示文摘	TSIAMI A A BOT A AGTEROF W G M	1997	Journal of Cereal Science1997，26，3：	1
10	Simplified kinetic scheme of flavour formation by the Maillard reaction显示文摘	Jousse F Jongen T Agterof W	2002	Journal of Food Science2002，67，7：	1
11	Rheology of mixtures of glutenin subfractions显示文摘	Tsiami A A Bot A Agterof W G M	1997	Journal of Cereal Science1997，26，3：	1
12	Simplified kinetic scheme of flavor formation by the maillard reaction显示文摘	Jousse F Jongen T Agterof W	2002	Food Chemistry and Toxicology2002，67，7：	1
13	Phase behavior of lecithin water alcohol triacylglycerol mixtures显示文摘	Leser M E Van Evert W C Agterof W G	1996	Colloids and Surfaces A:Physicochemical and Engineering Aspects1996，116，：	1
14	Structuring of edible oils by mixtures of y - oryzanol with/3 - sitosterol or related phyt- osterolss 显示文摘	BOT A AGTEROF W G M	2006	J Am Oil Chem Soc2006，83，6：	1
15	Rheological characterization, crystallization, and gelation behavior of monoglyceride gels显示文摘	SEIN A VERHEIJ J A AGTEROF W G M	2002	Journal of Colloid and Interface Science2002，249，2：	1
16	Rheological properties of glutenin subfractions in relation to their molecular weight显示文摘	Tsiami A A Bot A Agterof W G M	1997	Journal of Cereal Science1997，26，：	1
17	Rheology of mixture of glutenin subfractions显示文摘	Tsiami A A Bot A Agterof W G M	1997	Journal of Cereal Science1997，26，：	1
18	Rheological characterization,crystallization,and gelation behavior of monoglyceride gels显示文摘	SEIN A VERHEIJ J A AGTEROF W G M	2002	Journal of Colloid&Interface Science2002，249，2：	1
19	Structuring of edible oils by mixtures ofγ-oryzanol withβ-sitosterol or related phytosterols显示文摘	BOT A AGTEROF W G M	2006	Journal of Oil&Fat Industries2006，83，6：	1
20	Rheological characterization, crystallization, and gelation behavior of monoglyceride gels 显示文摘	SEI A VERHEIJ J A AGTEROF W G M	2002	J Colloid Interface Sci2002，249，2：	1

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