EXEMPLES DU DEVELOPPEMENT RECENT DE LA TECHNIQUE D'EMULSIFICATION DANS LES COSMETIQUESMITSUI T.1977; YUKAGAKU; JAP.; DA. 1977; VOL. 26; NO 10; PP. 635-641; BIBL. 7 REF.Article

EMULSION CAPACITY AND FOAM STABILITY OF REEXTRACTED SUNFLOWER MEAL (HELIANTHUS ANNUUS).WU JS; WISAKOWSKY EE; BURNS EE et al.1976; J. FOOD SCI.; U.S.A.; DA. 1976; VOL. 41; NO 4; PP. 965-966; BIBL. 12 REF.Article

RELATIONSHIP BETWEEN HYDROPHOBICITY AND EMULSIFYING PROPERTIES OF SOME PLANT PROTEINSNAKAI S; HO L; HELBIG N et al.1980; CANAD. INST. FOOD SCI. TECHNOL. J.; CAN; DA. 1980; VOL. 13; NO 1; PP. 23-27; BIBL. 11 REF.Article

FAST LIQUID-LIQUID REACTIONS: ROLE OF EMULSIFIERSLELE SS; BHAVE RR; MAN MOHAN SHARMA et al.1983; INDUSTRIAL AND ENGINEERING CHEMISTRY. PROCESS DESIGN AND DEVELOPMENT; ISSN 0019-7882; USA; DA. 1983; VOL. 22; NO 1; PP. 73-76; BIBL. 20 REF.Article

CONTIBATCH-EIN WIRTSCHAFTLICHES VERFAHREN ZUR HERSTELLUNG VON EMULSIONEN = CONTIBATCH-UN PROCEDE ECONOMIQUE POUR LA PREPARATION DES EMULSIONSDINKEL W.1979; SEIFEN OELE FETTE WACHSE CHEM.-TECH. INDUSTR. KOSMET. U. AEROSOLE VERPACK. U. TRANSP.; DEU; DA. 1979; VOL. 105; NO 3; PP. 79-81Article

HERSTELLUNG UND STABILISIERUNG VON LEBENSMITTELELEMULSIONEN. II = PREPARATION ET STABILISATION DES EMULSIONS ALIMENTAIRES. IISCHLISTER G.1981; SOEFW, SEIFEN OELE FETTE WACHSE; ISSN 0173-5500; DEU; DA. 1981; VOL. 107; NO 15; PP. 477-481; BIBL. 20 REF.Article

ZUR EMULGIERUNGSKAPAZITAET VON HUEHNERPLASMA = CAPACITE D'EMULSIFICATION DU PLASMA DE POULETEHINGER F; TOWNSEND WE.1980; FLEISCH WIRTSCH.; DEU; DA. 1980; VOL. 60; NO 2; PP. 278-281; ABS. ENG; BIBL. 1 P.Article

FACTORS AFFECTING THE EMULSIFYING CAPACITY OF BOVINE MUSCLE AND MUSCLE PROTEINS = FACTEURS INFLUENCANT L'APTITUDE A L'EMULSIFICATION DES PROTEINES MUSCULAIRES ET DES MUSCLES BOVINSTURGUT H; SINK JD.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 3; PP. 841-843; BIBL. 22 REF.; 3 TABL.Article

EFFECTS OF EXTRACAPSULAR IMPLANT TECHNIQUES ON ENDOTHELIAL DENSITYHOFFER KJ.1982; ARCH. OPHTHALMOL.; ISSN 0003-9950; USA; DA. 1982; VOL. 100; NO 5; PP. 791-792; BIBL. 2 REF.Article

EMULSIFICATION OF INSOLUBLE REAGENTSRUBINSHTEJN YU B; RYZHIKOV YU I; KLADOV MS et al.1980; PROBL. OBOGASC. TVERD. GORJUCIH ISKOP.; ISSN 0320-1961; SUN; DA. 1980; VOL. 9; PP. 57-61; BIBL. 10 REF.Article

THE EFFECT OF SPONTANEOUS EMULSIFICATION OF DEFOAMER ON FOAM PREVENTION.ROBERTS K; AXBERG C; OSTERLUND R et al.1977; J. COLLOID INTERFACE SCI.; U.S.A.; DA. 1977; VOL. 62; NO 2; PP. 264-271; BIBL. 21 REF.Article

PROTEIN-POLYSACCHARIDE COMPLEXES AT THE INTERPHASE. I: CHARACTERISTICS OF DECANE/WATER EMULSIONS STABILIZED BY COMPLEXES OF BOVINE SERUM ALBUMIN WITH DEXTRAN SULPHATELARICHEV NA; GUROV AN; TOLSTOGUZOV VB et al.1983; COLLOIDS AND SURFACES; ISSN 0166-6622; NLD; DA. 1983; VOL. 6; NO 1; PP. 27-34; BIBL. 24 REF.Article

THE FUNCTIONALITY OF SOY PROTEIN CONCENTRATE IN CANNED LUNCHEON MEAT. = PROPRIETES FONCTIONNELLES DES CONCENTRES PROTEIQUES DE SOJA DANS LES "LUNCHEON MEAT" EN CONSERVESCHMIDT GR; HERRIOT DF; MILLER BF et al.1983; LEBENSMITTEL-WISSENSCHAFT+TECHNOLOGIE; ISSN 0023-6438; CHE; DA. 1983; VOL. 16; NO 1; PP. 55-58; BIBL. 12 REF.; 4 FIG./1 TABL.Article

EFFECT OF TRYPTIC DIGESTION ON EMULSIFYING PROPERTIES OF SOY PROTEIN = EFFET DE LA DIGESTION TRYPHIQUE SUR LES PROPRIETES EMULSIFIANTES DES PROTEINES DE SOJAOCHIAI K; KAMATA Y; SHIBASAKI K et al.1982; AGRICULTURAL AND BIOLOGICAL CHEMISTRY; ISSN 0002-1369; JPN; DA. 1982; VOL. 46; NO 1; PP. 91-96; BIBL. 22 REF.Article

NASSZERKLEINERN, DISPERGIEREN UND EMULGIEREN IN PASTOESEN MEDIEN = BROYAGE HUMIDE, DISPERSION ET EMULSION DES MATERIAUX PATEUXHEUSS A.1982; VT, VERFAHRENSTECH.; ISSN 0341-2644; DEU; DA. 1982; VOL. 16; NO 2; PP. 100-102Article

EFFECT OF LIPOPHILIZATION OF SOY PROTEIN ON ITS EMULSION STABILIZING PROPERTIESAOKI H; TANEYAMA O; ORIMO N et al.1981; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 4; PP. 1192-1195; BIBL. 29 REF.Article

VERBESSERUNG DER METHODIK ZUR MESSUNG DER EMULGIERKAPAZITAET VON PROTEINEN = AMELIORATION DE LA METHODOLOGIE DE LA MESURE DE LA CAPACITE D'EMULSIFICATION DES PROTEINESMAUNE R.1981; NAHRUNG; ISSN 0027-769X; DDR; DA. 1981; VOL. 25; NO 8; PP. 735-739; ABS. RUS; BIBL. 6 REF.Article

HYDROPHOBICITY DETERMINED BY A FLUORESCENCE PROBE METHOD AND ITS CORRELATION WITH SURFACE PROPERTIES OF PROTEINSKATO A; NAKAI S.1980; BIOCHIM. BIOPHYS. ACTA; NLD; DA. 1980; VOL. 624; NO 1; PP. 13-20; BIBL. 20 REF.Article

CONTIBATCH - EIN WIRTSCHAFTLICHES VERFAHREN ZUR HERSTELLUNG VON EMULSIONEN = CONTIBATCH - UN PROCEDE INDUSTRIEL DE PRODUCTION DES EMULSIONSDINKEL W.1980; PARFUEM. U. KOSMET.; DEU; DA. 1980; VOL. 61; NO 6; PP. 221-224Article

APPLICATION OF RESPONSE SURFACE ANALYSIS IN THE FORMULATION OF WHIPPED TOPPINGMIN DB; THOMAS EL.1980; J. FOOD SCI.; USA; DA. 1980; VOL. 45; NO 2; PP. 346-348; BIBL. 5 REF.Article

EXPERIMENTELLE UNTERSUCHUNGEN MIT MONO-DI-GLYCERID-DISPERSIONEN ZUM PROBLEM DER KALTEMULGIERUNG. = ETUDES EXPERIMENTALES AVEC LES DISPERSIONS DE MONO ET LES DIGLYCERIDES EN RELATION AVEC LE PROBLEME D'EMULSIFICATION A FROIDSCHUSTER G; LINDNER H.1977; PARFUEM. U. KOSMET.; DTSCH.; DA. 1977; VOL. 58; NO 12; PP. 353-365; ABS. ANGL. FR. ESP.; BIBL. 26 REF.Article

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WATER BINDING AND "FAT EMULSIFICATION" DURING THE PROCESSING OF BRUEHWURST MIXTURES = LIAISON DE L'EAU ET "EMULSIFICATION DES GRAISSES" LORS DE LA PREPARATION DES MELANGES POUR BRUEHWURSTHONIKEL KO.1983; FLEISCHWIRTSCHAFT; ISSN 0015-363X; DEU; DA. 1983; VOL. 63; NO 7; PP. 1179-1182; BIBL. 12 REF.; 6 FIG.Article

INFLUENCE DE LA POLYDISPERSITE D'UNE "EMULSION A GERMES" SUR LA VITESSE CRITIQUE DE L'EMULSIFICATION A DOUBLE JET.KHARITONOVA AI.1982; ZURNAL NAUCNOJ I PRIKLADNOJ FOTOGRAFII I KINEMATOGRAFII; ISSN 0044-4561; SUN; DA. 1982; VOL. 27; NO 4; PP. 248-251; BIBL. 4 REF.Article

FUNCTIONAL PROPERTIES OF PROTEINS: POSSIBLE RELATIONSHIP BETWEEN STRUCTURE AND FUNCTION IN FOAMSKINSELLA JE.1981; FOOD CHEM.; ISSN 0308-8146; GBR; DA. 1981; VOL. 7; NO 4; PP. 273-288; BIBL. 28 REF.Article