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Results 1 to 25 of 7765

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The interaction of surfactant anions with gelatin and its derivativesARORA, J. P. S; SOAM, D; SINGH, S. P et al.Tenside Detergents. 1984, Vol 21, Num 2, pp 87-90, issn 0040-3490Article

Characterization of fish gelatin from surimi processing wastes : Thermal analysis and effect of transglutaminase on gel propertiesNORZIAH, M. H; AL-HASSAN, A; KHAIRULNIZAM, A. B et al.Food hydrocolloids. 2009, Vol 23, Num 6, pp 1610-1616, issn 0268-005X, 7 p.Conference Paper

Effect of Microbial Transglutaminase on Gel Properties and Film Characteristics of Gelatin from Lizardfish (Saurida spp.) ScalesWANGTUEAI, Sutee; NOOMHORM, Athapol; REGENSTEIN, Joe M et al.Journal of food science. 2010, Vol 75, Num 9, issn 0022-1147, C731-C739Article

Rousselot : irremplaçable gélatinePETITDIDIER, Catherine.Arômes ingrédients additifs. 2004, Num 51, pp 24-25, issn 1260-9978, 2 p.Article

Extraction and functional properties of gelatin from the skin of cuttlefish (Sepia officinalis) using smooth hound crude acid protease-aided processBALTI, Rafik; JRIDI, Mourad; SILA, Assaad et al.Food hydrocolloids. 2011, Vol 25, Num 5, pp 943-950, issn 0268-005X, 8 p.Article

Erythrosin B phosphorescence as a probe of oxygen diffusion in amorphous gelatin filmsSIMON-LUKASIK, Kristine V; LUDESCHER, Richard D.Food hydrocolloids. 2004, Vol 18, Num 4, pp 621-630, issn 0268-005X, 10 p.Article

Les colles organiques, précautions sanitaires et alimentaires, l'exemple des gélatines,MOINE-LEDOUX, Virainie; LAGUNE, Laure.Revue française d'oenologie. 2005, Num 210, pp 19-22, issn 0395-899X, 4 p.Article

Verwendung von Gelatine = Utilisation de gélatine = Uses of gelatinLOWER, E. S.SÖFW. Seifen, Öle, Fette, Wachse. 1983, Vol 109, Num 17, pp 509-511, issn 0173-5500Article

KINETICS OF SWELLING OF PHOTOGRAPHIC EMULSION COATINGSCHEN BT.1972; PHOTOGR. SCI. ENGNG; U.S.A.; DA. 1972; VOL. 16; NO 6; PP. 453-457; BIBL. 18 REF.Serial Issue

A RAPID-RESPONSE SWELLOMETERPOMEROY RS.1972; PHOTOGR. SCI. ENGNG; U.S.A.; DA. 1972; VOL. 16; NO 6; PP. 449-452; BIBL. 6 REF.Serial Issue

Extraction and physico-chemical characterisation of Nile perch (Lates niloticus) skin and bone gelatinMUYONGA, J. H; COLE, C. G. B; DUODU, K. G et al.Food hydrocolloids. 2004, Vol 18, Num 4, pp 581-592, issn 0268-005X, 12 p.Article

Visco-Elastic and Flow Properties of Gelatin from the Bone of Freshwater Fish (Cirrhinus mrigala)CHANDRA, M. V; SHAMASUNDAR, B. A; RAMESH KUMAR, P et al.Journal of food science. 2013, Vol 78, Num 7-9, issn 0022-1147, E1009-E1016Article

Enthalpy and mechanical relaxation of glassy gelatin filmsBADII, F; MARTINET, C; MITCHELL, J. R et al.Food hydrocolloids. 2006, Vol 20, Num 6, pp 879-884, issn 0268-005X, 6 p.Article

The effect of processing conditions on the properties of gelatin from skate (Raja kenojei) skinsCHO, Soung-Hun; JAHNCKE, Michael L; CHIN, Koo-Bok et al.Food hydrocolloids. 2006, Vol 20, Num 6, pp 810-816, issn 0268-005X, 7 p.Article

Characterization of gelatin based films modified with transglutaminase, glyoxal and formaldehydeDE CARVALHO, R. A; GROSSO, C. R. F.Food hydrocolloids. 2004, Vol 18, Num 5, pp 717-726, issn 0268-005X, 10 p.Article

Evaluation of gelatin hydrogel as a potential carrier for cell transportationOHYABU, Yoshimi; HATAYAMA, Hirosuke; YUNOKI, Shunji et al.Journal of bioscience and bioengineering. 2014, Vol 118, Num 1, pp 112-115, issn 1389-1723, 4 p.Article

Rheological and functional properties of gelatin from the skin of Bigeye snapper (Priacanthus hamrur) fish : Influence of gelatin on the gel-forming ability of fish minceBINSI, P. K; SHAMASUNDAR, B. A; DILEEP, A. O et al.Food hydrocolloids. 2009, Vol 23, Num 1, pp 132-145, issn 0268-005X, 14 p.Article

Dispersibility of freeze-dried poly(epsilon-caprolactone) nanocapsules stabilized by gelatin and the effect of freezingNAKAGAWA, Kyuya; SURASSMO, Suvimol; MIN, Sang-Gi et al.Journal of food engineering. 2011, Vol 102, Num 2, pp 177-188, issn 0260-8774, 12 p.Article

Effect of plasticizer on dynamic site heterogeneity in cold-cast gelatin filmsLUKASIK, Kristine V; LUDESCHER, Richard D.Food hydrocolloids. 2006, Vol 20, Num 1, pp 88-95, issn 0268-005X, 8 p.Article

WHEAT STARCH GELATINIZATION IN SUGAR SOLUTIONS. I. SUCROSE: MICROSCOPY AND VISCOSITY EFFECTSBEAN MM; YAMAZAKI WT.1978; CEREAL CHEM.; USA; DA. 1978; VOL. 55; NO 6; PP. 936-944; BIBL. 25 REF.Article

NEW METHOD FOR OBSERVING GELATIN SWELLINGBERRY CR.1972; PHOTOGR. SCI. ENGNG; U.S.A.; DA. 1972; VOL. 16; NO 5; PP. 349-351; BIBL. 9 REF.Serial Issue

Effect of transglutaminase and EDC on biodegradation of fish gelatin and gelatin-chitosan filmsSZTUKA, Katarzyna; KOŁODZIEJSKA, Ilona.European food research & technology (Print). 2008, Vol 226, Num 5, pp 1127-1133, issn 1438-2377, 7 p.Article

Characterization of gelatin films prepared from under-utilized blue shark (Prionace glauca) skinLIMPISOPHON, Kanokrat; TANAKA, Munehiko; WUYING WENG et al.Food hydrocolloids. 2009, Vol 23, Num 7, pp 1993-2000, issn 0268-005X, 8 p.Article

A chitosan-gelatin blend as a coating for fish pattiesLOPEZ-CABALLERO, M. E; GOMEZ-GUILLEN, M. C; PEREZ-MATEOS, M et al.Food hydrocolloids. 2005, Vol 19, Num 2, pp 303-311, issn 0268-005X, 9 p.Article

Soft Textural and Emulsifiable Gelatin Formed by Conjugating with Fatty-Acylated SaccharideNAKAJIMA, Kohei; SATO, Mai; HATTORI, Makoto et al.Bioscience, biotechnology, and biochemistry. 2008, Vol 72, Num 2, pp 295-302, issn 0916-8451, 8 p.Article

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