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| 1 | Effects of pH, temperature, supplementation with whey protein concentrate, and adjunct cultures on the production of exopolysaccharides by Streptococcus thermophilus 1275显示文摘 | ZISU B SHAH N P | 2003 | Journal of Dairy Science2003，86，11： | 1 |
| 2 | Effects of uRrasound on the thermal and structural characteristics of proteins in reconstituted whey protein concentrate显示文摘 | CHANDRAPALA J ZISU B PALMER M | 2011 | Ultrasonics Sonochemistry2011，18，5： | 1 |
| 3 | Effects of pH,temperature,supplementation with whey protein concentrate and adjunct cultures on the production of exopolysaccharides by streptococcus thermophilus 1275显示文摘 | B Zisu N P Shah | 2003 | J Dairy Sci2003，86，： | 1 |
| 4 | Textural and Functional Changes in Low-fat Mozzarella Cheeses in Relation to Proteolysis and Microstructure as Influenced by the Use of Fat Replacers, Pre-acidification and EPS Starter 显示文摘 | ZISU B SHAH N P | 2005 | International Dairy Journal2005，15，8： | 1 |
| 5 | Ultrasonic processing of dairy systems in large scale reactors显示文摘 | Zisu B Bhaskaracharya R Kentish S | 2010 | Ultrasonics Sonochemistry2010，17，： | 1 |
| 6 | Effects of p H,temperature,supplementation with whey protein concentrate,and adjunct cultures on the production of exopolysaccharides by Streptococcus thermophilus 1275显示文摘 | ZISU B SHAH N P | 2003 | Journal of Dairy Science2003，86，11： | 1 |
| 7 | Effects of Exopolysaccharide Producing Strep- tococcus thermophilus Strains on Functionality of Low Fat Mozzarella Cheeses显示文摘 | ZISU B SHAH N P | 2002 | Institute of Food Technologists Annual Meeting Anaheim C A2002，2002，6： | 1 |
| 8 | Effects of ultrasound on the thermal and structural characteristics of proteins in reconstituted whey protein concentrate显示文摘 | CHANDRAPALA J ZISU B PALMER M | 2011 | Ultrasonics Sonochemistry2011，18，5： | 1 |
| 9 | Effect of ultrasound on the physical and functional properties of reconstituted whey protein powders显示文摘 | ZISU B LEE J CHANDRAPALA J | 2011 | Journal of Dairy Research2011，78，2： | 1 |
| 10 | The effect of ultrasound on casein micelle integrity显示文摘 | CHANDRAPALA J MARTIN G ZISU B | 2012 | Journal of Dairy Science2012，95，12： | 1 |
| 11 | Textural and functional changes in low-fat Mozzarella cheeses in relation to proteolysis and microstructure as influenced by the use of fat replacers,pre-acidification and EPS starter显示文摘 | ZISU B SHAH N P | | 0，，： | 1 |
| 12 | Textural and functional changes in low-fat Mozzarella cheeses in relation to proteolysis and microstructure as influenced by the use of fat replacers,pre-acidification and EPS starter显示文摘 | Zisu B Shah NP | 2005 | International Dairy Journal2005，15，69： | 1 |
| 13 | Effects of pH,temperature,supplementation with whey protein concentrate,and adjunct cultures on the production of exopolysaccharides by Streptococcus thermophilus 1275显示文摘 | Zisu B Shah N P | 2003 | J Dairy Sci2003，86，： | 1 |
| 14 | Effects of ultrasound on the thermal and structural characteristics of proteins in reconstituted whey protein concentrate显示文摘 | CHANDRAPALA J ZISU B PALMER M | 2011 | Ultrasonics Sonochemistry2011，18，5： | 1 |
| 15 | Texture Characteristics and Pizza Bake Properties of Low-Fat Mozzarella Cheese as Influenced by Pre-Acidification with Citric Acid and Use of Encapsulated and Ropy Exopolysaccharide Producing Cultures 显示文摘 | ZISU B SHAH N P | 2007 | International Dairy Journal2007，17，8： | 1 |
| 16 | Effects of Exopolysaccharide Producing Streptococcus thermophilus Strains on Functionality of Low Fat Mozzarella Cheeses显示文摘 | ZISU B SHAH N P | 2002 | Institute of Food Technologists Annual Meeting Anaheim CA2002，，20： | 1 |
| 17 | Physical characteristics of set yogurts as affected by co-culturing with non- EPS and EPS starter cultures and supplementation with WPC显示文摘 | AMATAYAKUL T ZISU B SHERKAT F | 2005 | Journal of Dairy Technology2005，60，3： | 1 |
| 18 | Low-fat Mozzarella as influenced by microbial exopolysaccharides, preacidification, and whey protein concentrate显示文摘 | Zisu B Shah N P | 2005 | J Dairy Sei2005，88，： | 1 |
| 19 | Effects of pH, temperature, supplementation with whey protein concentrate and adjunct cultures on the production of exopolysaccharides by Streptococcus thermophilus 1275显示文摘 | ZISU B SHAH N P | 2003 | Journal of Dairy Science2003，86，11： | 1 |
| 20 | Textural and functional changes in low-fat Moz- zarella cheeses in relation to proteolysis and microstructure as in-fluenced by the use of fat replacers, pre-acidification and EPS starter显示文摘 | Zisu B Shah N P | 2005 | International Dairy Journal2005，15，69： | 1 |
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