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DIE WIRKUNG VOM HLB-SYSTEM MIT BEZUG AUF DAS WASSERLOESLICHMACHEN VON RIECHSTOFFEN MIT HILFE VON EMULGATOREN = L'EFFET DU SYSTEME HLB SUR LA DISSOLUTION DANS L'EAU DES PARFUMS A L'AIDE D'EMULSIFIANTSROEHL E.1972; SEIFEN OLE FETTE WACHSE; DTSCH.; DA. 1972; VOL. 98; NO 19; PP. 627-630; ABS. ANGL. FR. ESPSerial Issue

ROLE OF EMULSIFIERS IN PESTICIDES INDUSTRY = ROLE DES EMULSIFIANTS DANS L'INDUSTRIE DES PESTICIDESTRIMURTHY P.1973; PESTICIDES; INDIA; DA. 1973; VOL. 7; NO 2; PP. 26-27Serial Issue

POUVOIR EMULSIFIANT DU PENTOLKISELEVA VM; VOL'FENZON II; ABRAMZON AA et al.1975; MASLOZHIR. PROMYSHL.; S.S.S.R.; DA. 1975; NO 11; PP. 31-33; BIBL. 5 REF.Article

IMPERMEABILISATION ET RESISTANCE A LA TRANSPIRATION D'UN CUIR A DESSUSFOLACHIER A; REYNAUD M.1972; TECHNICUIR; FR.; DA. 1972; VOL. 6; NO 10; PP. 151-155; BIBL. 4 REF.Serial Issue

A New PEG-Free Solubilizer with Additional Emulsifying PropertiesOHRMANN, R; CLAUS, J; ISSLEIB, M et al.SÖFW-Journal. 2012, Vol 138, Num 10, issn 0942-7694, 30-40 [8 p.]Article

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

TOXICOLOGY OF FOOD EMULSIFIERS AND STABILIZERSDRAKE JJP.1975; INTERNATION. FLAVOURS FOODS ADDIT.; G.B.; DA. 1975; VOL. 6; NO 1; PP. 31-36; BIBL. 68REF.Article

FATTY-ACID ESTERS OF ALKOXYLATED POLYOL GLYCOSIDES AS EMULSIFIERS IN WHITE LAYER CAKE = ESTERS D'ACIDES GRAS ET DE GLYCOSIDES POLYOL ALCOXYLES, COMME EMULSIFIANTS DANS DES GATEAUX DE TYPE PAIN DE SAVOIEKISSELL LT; MECHAM DK; MHELTRETTER CL et al.1974; CEREAL CHEM.; U.S.A.; DA. 1974; VOL. 51; NO 5; PP. 616-623; BIBL. 5 REF.Article

Distribution of phase transfer biocatalyst at the oil/water interface by membrane emulsifier and evaluation of enantiocatalytic performanceGIORNO, Lidietta; PIACENTINI, Emma; MAZZEI, Rosalinda et al.Desalination (Amsterdam). 2006, Vol 199, Num 1-3, pp 182-184, issn 0011-9164, 3 p.Conference Paper

The function of α-crystalline emulsifiers on expanding foam surfacesRICHARDSON, Gisela; BERGENSTAHL, Bjöm; LANGTON, Maud et al.Food hydrocolloids. 2004, Vol 18, Num 4, pp 655-663, issn 0268-005X, 9 p.Article

Process cheese principles = Les principes du fromage fonduSHIMP, L. A.Food technology (Chicago). 1985, Vol 39, Num 5, pp 63-70, issn 0015-6639, 5 p.Article

TecGARD metalworking emulsifiers : Meeting changes in a dynamic marketREYES-GAVILAN, J.Tribology & lubrication technology. 2005, Vol 61, Num 11, pp 34-36, issn 1545-858X, 3 p.Conference Paper

Emulsifiers : the interfacial key to emulsion stability = Les émulsifiants : la clef au niveau de l'interface, de la stabilité des émulsionsADZIEZAK, J. D.Food technology (Chicago). 1988, Vol 42, Num 10, pp 172-186, issn 0015-6639, 13 p.Article

EEC PRODUCTION AND USAGE OF EMULSIFIERS = PRODUCTION, DANS LA CEE, ET UTILISATION DES EMULSIFIANTSWALKER NA.1983; FOOD (LONDON. 1979); ISSN 0143-8441; GBR; DA. 1983; VOL. 5; NO 8; PP. 38-39; 2 PHOTO./3 TABL.Article

Quimica-fisica interfacial de emulsificantes alimentarios. Part I. Solubilidad e interaccion con medios acuosos = Caractéristiques physicochimiques interfaciales des émulsifiants alimentaires. 1ère partie. Solubilité et interaction avec les milieux aqueux = Interfacial physical chemistry of food-grade emulsifiers. Part I. Solubility and interaction with aqueous mediaRIEGO MARTIN, M. B; GOMEZ HERRERA, C.Grasas y aceites (Sevilla). 1988, Vol 39, Num 1, pp 44-51, issn 0017-3495Article

Emulsifiers used in margarine, low calorie spread, shortening, bakery compound and filling = Emulsifiants utilisés dans la margarine, les beurres allégés, les shortenings, les produits pour boulangerie et les garnissagesMADSEN, J.Fett (Weinheim). 1987, Vol 89, Num 4, pp 165-172, issn 0931-5985Conference Paper

Effect of salt on stability of casein stabilised butter oil-in-water emulsions = Effet du sel sur la stabilité d'émulsions huile de beurre-eau stabilisées par la caséineDICKINSON, E; ROBERTS, T; ROBSON, E. W et al.Lebensmittel - Wissenschaft + Technologie. 1984, Vol 17, Num 2, pp 107-110, issn 0023-6438Article

EINE EMPIRISCHE METHODE ZUR BESTIMMUNG DER EMULGIERFAEHIGKEIT VON PFLANZENLECITHINEN IN O/OMEGA -SYSTEMEN = UNE METHODE EMPIRIQUE POUR LA DETERMINATION DU POUVOIR EMULSIFIANT DES LECITHINES VEGETALES DANS LES SYSTEMES HUILE/EAUVON PARDUN H.1982; FETTE SEIFEN ANSTRICHM.; ISSN 0015-038X; DEU; DA. 1982; VOL. 84; NO 8; PP. 291-299; ABS. ENG; BIBL. 22 REF.Article

Influence of emulsifier content on cutting fluid propertiesNAGESWARA RAO, D; SRIKANT, R. R.Proceedings of the Institution of Mechanical Engineers. Part B. Journal of engineering manufacture. 2006, Vol 220, Num 11, pp 1803-1806, issn 0954-4054, 4 p.Article

Influence of lecithin-PGPR blends on the rheological properties of chocolateSCHANTZ, Birgit; ROHM, Harald.Lebensmittel - Wissenschaft + Technologie. 2005, Vol 38, Num 1, pp 41-45, issn 0023-6438, 5 p.Article

Preparation and rheological characterization of shellac oleogels and oleogel-based emulsionsPATEL, Ashok R; SCHATTEMAN, Domien; DE VOS, Winnok H et al.Journal of colloid and interface science. 2013, Vol 411, pp 114-121, issn 0021-9797, 8 p.Article

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

Effect of Various Thickening Agents on the Rheological Properties of Oil-in-Water Emulsions Containing Nonionic EmulsifierISAAC, V. L. B; CEFALI, L. C; CHIARI, B. G et al.Journal of dispersion science and technology. 2013, Vol 34, Num 4-6, pp 880-885, issn 0193-2691, 6 p.Article

Re-coalescence of emulsion droplets during high-energy emulsificationSEID MAHDI JAFARI; ASSADPOOR, Elham; YINGHE HE et al.Food hydrocolloids. 2008, Vol 22, Num 7, pp 1191-1202, issn 0268-005X, 12 p.Article

Hydrocarbon degradation and bioemulsifier production by thermophilic Geobacillus pallidus strainsCHENGGANG ZHENG; JIANGLIN HE; YONGLI WANG et al.Bioresource technology. 2011, Vol 102, Num 19, pp 9155-9161, issn 0960-8524, 7 p.Article

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