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127篇 您的检索式：作者名="ASERIN A"

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	题名	作者	年代	出处	被引量
1	Surface properties and emulsification behavior of denatured soy proteins显示文摘	Nir I Y Feldman Y Aserin A	1994	Journal of Food Science1994，59，：	1
2	Polyglycerol esters:optimizationand techno- economic evaluation显示文摘	Garti N Aserin A Zaidman B	1981	Journal of the American Oil Chemists'' Society1981，5，9：	1
3	Enhanced stabilization of cloudy emulsions with gum Arabic and whey protein isolate显示文摘	Klein M Aserin A Svitov I	2010	Colloids and Surfaces B:Biointerfaces2010，77，1：	1
4	Polyglycerol esters:optimization and techno-economic evaluation显示文摘	Garti N Aserin A Zaidman B	1981	Journal of the American Oil Chemists'' Society1981，5，9：	1
5	Competitive adsorption in O/ W emulsions stabilized by the new Portulaca oleracea hydrocolloid and nonionic emulsifiers 显示文摘	Garti N Aserin A Slavin Y	1999	Food Hydrocoil1999，13，：	1
6	Microstructure transitions derived from solubilization of lutein and lutein esters in food microemulsions显示文摘	Amar I Aserin A Garti N	2004	Colloids and Surfaces B: Biointerfaces2004，33，34：	1
7	Improved solubilization of carbamazepine and structural transitions in nonionic microemulsions upon aqueous phase dilution显示文摘	Aserin A Garti N	2007	J Colloid Interface Sci2007，315，2：	1
8	Properties, Main Applications and Perspectives of Worm Micelles 显示文摘	Ezrahi S Tuval E Aserin A	2006	Advances in Colloid and Interface Science2006，，128130：	1
9	Phosphatidylcholine embedded micellar systems : Enhanced permeability through rat skin 显示文摘	Spemath A Aserin A Sintov A C	2008	J Colloid Inter Sci2008，318，2：	1
10	An H11 liquid crystal-based delivery system for cyclosporin A:physical characterization显示文摘	Libster D Aserin A Wachtel E	2007	J Colloid Interface Sci2007，308，：	1
11	Non- ionic sucrose microemulsion for food applications( Part 1 ) Water solubilization显示文摘	Gartl N Aserin A Fanun M	2000	Colloids Surfaces A2000，164，：	1
12	Maillard reaction between leucine and glucose in O/W microemulsion media in comparison to aqueous solution 显示文摘	LUTZ R ASERIN A GARTI N	2005	Journal of Dispersion Science and Technology2005，26，：	1
13	Protein-polysaccharide interactions for stabilization of food emulsions 显示文摘	Benichou A Aserin A Garti N	2002	J Disper Sci Techno12002，23，13：	1
14	Double emulsions stabilized with hybrids of natural polymers for entrapment and slow release of active matters显示文摘	Benicbou A Aserin A Garti N	2004	Advances in Colloid and Interface Science2004，108，：	1
15	Mechanistic consideration on the release of electrolytes from multiple emulsions stabilized by BSAand nonionic surfactants 显示文摘	Garti N Aserin A Cohen Y	1994	Journal of Controlled Release1994，29，12：	1
16	An H ]~ liquid crystal-based delivery system for cyclosporin A : Physical characterization 显示文摘	LIBSTER D ASERIN A WACHTEL E	2007	Colloid Interface Sci2007，308，2：	1
17	Improved solubilization of Celecoxib in U-type nonionic mieroemulsions and their structural transi tions with progressive aqueous dilution显示文摘	Garti N Avrahami M Aserin A	2006	J Colloid Interface Sci2006，299，1：	1
18	Properties,main application and perspectives of worm micelles显示文摘	Ezrahi S Tuval E Aserin A	2006	Advances in Collid and Interface Science2006，，128130：	1
19	Solubilization of food bioactives within lyotropic liquid crystalline mesophases 显示文摘	Amar-Yuli I Libster D Aserin A	2009	Curr Opin Colloid Interface Sci2009，14，1：	1
20	Double emulsions stabilized with dybrids of natural polymers for entrapment and slow release of active matters显示文摘	BENICHOU A ASERIN A GARTI N	2004	Advances in Colloid Interface Science2004，，1：	1

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