검색결과 : 38건
| No. | Article |
|---|---|
| 1 |
Preparation of Water-in-Oil-in-Water Multiple Emulsions with Potential Use in Food Industry Klojdova I, Feldekova E, Kumherova M, Vesela K, Horackova S, Stetina J Chemical Engineering & Technology, 43(3), 523, 2020 |
| 2 |
The influence of the structure on the sorption properties and phase transition temperatures of freeze-dried gels Ciurzynska A, Jasiorowska A, Ostrowska-Ligeza E, Lenart A Journal of Food Engineering, 252, 18, 2019 |
| 3 |
Analysis of Hydrocolloids in Crystalline Material Herfurth J, Ulrich J Chemical Engineering & Technology, 40(7), 1261, 2017 |
| 4 |
Dynamics of Capillary Wetting of Biopolymer Powders Wangler J, Kohlus R Chemical Engineering & Technology, 40(9), 1552, 2017 |
| 5 |
Analytical characterization of purified mimosa (Acacia mearnsii) industrial tannin extract: Single and sequential fractionation Missio AL, Tischer B, dos Santos PSB, Codevilla C, de Menezes CR, Barin JS, Haselein CR, Labidi J, Gatto DA, Petutschnigg A, Tondi G Separation and Purification Technology, 186, 218, 2017 |
| 6 |
Serum-free non-toxic freezing solution for cryopreservation of human adipose tissue-derived mesenchymal stem cells Ray SS, Pramanik K, Sarangi SK, Jain N Biotechnology Letters, 38(8), 1397, 2016 |
| 7 |
Hydrocolloids as binders for graphite anodes of lithium-ion batteries Cuesta N, Ramos A, Camean I, Antuna C, Garcia AB Electrochimica Acta, 155, 140, 2015 |
| 8 |
The effect of pectins and xanthan gum on physicochemical properties of egg white protein foams Ptaszek P, Kabzinski M, Kruk J, Kaczmarczyk K, Zmudzinski D, Liszka-Skoczylas M, Mickowska B, Lukasiewicz M, Banas J Journal of Food Engineering, 144, 129, 2015 |
| 9 |
A geometrical interpretation of large amplitude oscillatory shear (LAOS) in application to fresh food foams Ptaszek P Journal of Food Engineering, 146, 53, 2015 |
| 10 |
Effect of bubble volume fraction on the shear and extensional rheology of bubbly liquids based on guar gum (a Giesekus fluid) as continuous phase Torres MD, Hallmark B, Wilson DI Journal of Food Engineering, 146, 129, 2015 |