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이 학술지의 논문 검색
Interfacial Structures and Colloidal Interactions in Protein-Stabilized Emulsions
Dalgleish, D. G. ROYAL SOCIETY OF CHEMISTRY 1998 p.1-18
Dispersion Stabilization and Destabilization by Polymers
Vincent, B. ROYAL SOCIETY OF CHEMISTRY 1998 p.19-28
Attractive Interactions and Aggregation in Food Dispersions
De Kruif, C. G. ROYAL SOCIETY OF CHEMISTRY 1998 p.29-44
Emulsifying Properties of �Casein and its Hydrolysates in Relation to their Molecular Properties
Smulders, P. E. A. ROYAL SOCIETY OF CHEMISTRY 1998 p.61-69
Influence of Emulsifier and Pore Size on Membrane Emulsification
Schroeder, V. ROYAL SOCIETY OF CHEMISTRY 1998 p.70-80
Contribution of Oil Phase Viscosity to the Stability of Oil-in-Water Emulsions
Wilde, P. J. ROYAL SOCIETY OF CHEMISTRY 1998 p.81-90
Foam Formation by Food Proteins in Relation to their Dynamic Surface Behaviour
Van Kalsbeek, H. K. A. I. ROYAL SOCIETY OF CHEMISTRY 1998 p.91-103
Effect of High Pressure on Protein - Polysaccharide Complexes
Galazka, V. B. ROYAL SOCIETY OF CHEMISTRY 1998 p.104-116
On the Stability of Oil-in-Water Emulsions Formed using Highly Hydrolyzed Whey Protein
Ramkumar, C. ROYAL SOCIETY OF CHEMISTRY 1998 p.117-128