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Results 1 to 25 of 713

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Novel Sulfanilamide as Potent Surfactants and Antibacterial AgentsBADR, E. E.Journal of dispersion science and technology. 2008, Vol 29, Num 8, pp 1143-1149, issn 0193-2691, 7 p.Article

Preparation and surface activity of gelatin derivative surfactantsLIN, Li-Huei; CHEN, Keng-Ming.Colloids and surfaces. A, Physicochemical and engineering aspects. 2006, Vol 272, Num 1-2, pp 8-14, issn 0927-7757, 7 p.Article

Emulsifying properties of peptides obtained from the hydrolyzates of β-caseinSOO WON LEE; SHIMIZU, M; KAMINOGAWA, S et al.Agricultural and biological chemistry. 1987, Vol 51, Num 1, pp 161-166, issn 0002-1369Article

Hydrophobicity and emulsifying activity of milk ProteinsSHIMIZU, M; SAITO, M; YAMAUCHI, K et al.Agricultural and biological chemistry. 1986, Vol 50, Num 3, pp 791-792, issn 0002-1369Article

On evaluating the emulsifying properties of protein using conductivity measurementsSUTTIPRASIT, P; AL-MALAH, K; MCGUIRE, J et al.Food hydrocolloids. 1993, Vol 7, Num 3, pp 241-253, issn 0268-005XArticle

Eine verbesserte Methode zur Bestimmung der maximalen Emulgierkapazität von Proteinlösungen = An improved method for determining the maximum value of emulsifying capacity of protein solutionsKONRAD, G; LIESKE, B.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1992, Vol 195, Num 4, pp 320-325, issn 0044-3026Article

Protein solubility and emulsifying capacity in frozen stored fish minceSRIKAR, L. N; VIDYA SAGAR REDDY, G.Journal of the science of food and agriculture. 1991, Vol 55, Num 3, pp 447-453, issn 0022-5142Article

Effect of drying method on selected properties of blood plasma preparationsUCHMAN, W; KONIECZNY, P.Acta Alimentaria Polonica. 1989, Vol 15, Num 4, pp 349-356, issn 0137-1495Article

Functional properties of chemically phosphorylated whole caseinVAN HEKKEN, D. L; STRANGE, E. D; LU, D. P et al.Journal of dairy science. 1996, Vol 79, Num 11, pp 1942-1949, issn 0022-0302Article

Emulsifying and foaming properties of protein isolates prepared from heated milksGRUFFERTY, M. B; MULVIHILL, D. M.Journal of the Society of Dairy Technology. 1991, Vol 44, Num 1, pp 13-19, issn 0037-9840Article

Emulsifying behaviour of protein in the presence of polysaccharide under conditions of thermodynamic incompatibilityDICKINSON, E; SEMENOVA, M. G.Journal of the Chemical Society. Faraday transactions. 1992, Vol 88, Num 6, pp 849-854Article

Ovomucin-food protein conjugates prepared through the transglutaminase reactionKATO, A; WADA, T; KOBAYASHI, K et al.Agricultural and biological chemistry. 1991, Vol 55, Num 4, pp 1027-1031, issn 0002-1369Article

Role of the polysaccharide content and net charge on the emulsifying properties of β-lactoglobulin-carboxymethyldextran conjugatesNAGASAWA, K; OHGATA, K; TAKAHASHI, K et al.Journal of agricultural and food chemistry (Print). 1996, Vol 44, Num 9, pp 2538-2543, issn 0021-8561Article

Novel surface functional properties of polymannosyl lysozyme constructed by genetic modificationNAKAMURA, S; KOBAYASHI, K; KATO, A et al.FEBS letters. 1993, Vol 328, Num 3, pp 259-262, issn 0014-5793Article

Emulsifying properties of enzymatically modified phospholipidsSHIMBO, K; GOHTANI, S; YAMANO, Y et al.Nippon Shokuhin Kogyo Gakkai-Shi. 1993, Vol 40, Num 11, pp 755-763, issn 0029-0394Article

Emulsifying properties of globinMIYAGUCHI, Y; YUKI, S; NAKAMURA, T et al.Nippon Shokuhin Kogyo Gakkai-Shi. 1992, Vol 39, Num 4, pp 363-368, issn 0029-0394Article

A critique of some methods proposed for evaluating the emulsifying capacity and emusion stabilizing performance of vegetable proteinsSHERMAN, P.Italian journal of food science. 1995, Vol 7, Num 1, pp 3-10, issn 1120-1770Article

Emulsifying properties of protein fractions prepared from heated milkSINGH, H; FOX, P. F; CUDDIGAN, M et al.Food chemistry. 1993, Vol 47, Num 1, pp 1-6, issn 0308-8146Article

Emulsifying and foaming properties of sodium caseinate obtained from extrusion processBRITTEN, M; BASTRASH, S; FORTIN, J et al.Milchwissenschaft. 1993, Vol 48, Num 6, pp 303-306, issn 0026-3788Article

Emulsifying properties of soy bean globulins and their variation with addition of some inorganic saltsBOGRACHEVA, T. YA; BRAUDO, E. E; TOLSTOGUZOV, V. B et al.Food hydrocolloids. 1990, Vol 4, Num 1, pp 1-18, issn 0268-005XArticle

Kälteeinfluss auf FlüssigeiSCHOLTYSSEK, S; KNORR, R.Archiv für Geflügelkunde. 1991, Vol 55, Num 5, pp 213-216, issn 0003-9098Article

Comparative analysis of the properties of tween-20, tween-60, tween-80, arlacel-60, and arlacel-80KOTHEKAR, Shrinivas C; WARE, Adinath M; WAGHMARE, Jyotsna T et al.Journal of dispersion science and technology. 2007, Vol 28, Num 3, pp 477-484, issn 0193-2691, 8 p.Article

Prediction of the properties of a binary surfactant mixture of arlacel-165 and myrj-59 in aqueous systemKOTHEKAR, Shrinivas C; MOMIN, Shamim A.Journal of dispersion science and technology. 2007, Vol 28, Num 4, pp 627-631, issn 0193-2691, 5 p.Article

RESEARCH TECHNIQUES IN DETERGENCYSCHWARTZ AM.1979; SURF. COLLOID SCI.; USA; DA. 1979; VOL. 11; PP. 305-334; BIBL. 70 REF.Article

Influence of glycine betaine on degradation of eicosane by Marinobacter hydrocarbonoclasticus at high salinityGAUTHIER, M; FERNANDEZ-LINEARES, L; ACQUAVIVA, M et al.Systematic and applied microbiology. 1997, Vol 20, Num 1, pp 150-153, issn 0723-2020Article

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