Pascal and Francis Bibliographic Databases

Help

Search results

Your search

kw.\*:("Gélification")

Document Type [dt]

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Publication Year[py]

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Discipline (document) [di]

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Language

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Author Country

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Origin

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Results 1 to 25 of 8800

  • Page / 352
Export

Selection :

  • and

New Insights into the Gelation Behavior of Polyethyleneimine Cross-Linking Partially Hydrolyzed Polyacrylamide GelsHU JIA; ZHAO, Jin-Zhou; JIN, Fa-Yang et al.Industrial & engineering chemistry research. 2012, Vol 51, Num 38, pp 12155-12166, issn 0888-5885, 12 p.Article

Gelation Modification of Soy Protein Isolate by a Naturally Occurring Cross-Linking Agent and Its Potential Biomedical ApplicationFEI SONG; ZHANG, Li-Ming.Industrial & engineering chemistry research. 2009, Vol 48, Num 15, pp 7077-7083, issn 0888-5885, 7 p.Article

Preparation of heat-induced transparent gels from egg white by the control of pH and ionic strength of the medium = Préparation, par contrôle du pH et de la force ionique du milieu, de gels transparents induits thermiquement, à partir de blanc d'oeufKITABATAKE, N; SHIMIZU, A; DOI, E et al.Journal of food science. 1988, Vol 53, Num 4, pp 1091-1106, issn 0022-1147, 6 p.Article

Paraffin polydispersity facilitates mechanical gelationPASO, Kristofer; SENRA, M; YI, Y et al.Industrial & engineering chemistry research. 2005, Vol 44, Num 18, pp 7242-7254, issn 0888-5885, 13 p.Article

Some Mechanistic Insights into the Gelation of Regenerated Silk Fibroin SolNAGARKAR, Shailesh; PATIL, Avinash; LELE, Ashish et al.Industrial & engineering chemistry research. 2009, Vol 48, Num 17, pp 8014-8023, issn 0888-5885, 10 p.Article

Untersuchungen über die Retrogradation der Stärke in konzentratrierten Weizenstärkegelen. Teil 1. Herstellung konzentrierter Gele, Einfluss der Stärkekonzentration und Herstellungsbedingungen auf die Retrogradation der Stärke = Recherches relatives à la rétrogradation de l'amidon dans des gels concentrés d'amidon de blé. 1. Préparation des gels concentrés, influence de la concentration en amidon et des conditions de préparation sur la rétrogradation de l'amidon = Investigations on the retrogradation in concentrated wheat starch gels. Part 1. Preparation of concentrated gels, influence of the starch concentration and conditions of preparation on the starch retrogradationKRUSI, H; NEUKOM, H.Stärke. 1984, Vol 36, Num 2, pp 40-45, issn 0038-9056Article

Master curves for aggregation and gelation: Effects of cluster structure and polydispersitySOOS, Miroslav; SEFCIK, Jan; MORBIDELLI, Massimo et al.Industrial & engineering chemistry research. 2007, Vol 46, Num 6, pp 1709-1720, issn 0888-5885, 12 p.Article

CORRELATION OF GELATION TIMES FOR POLYMER SOLUTIONS USED AS SWEEP IMPROVEMENT AGENTSTERRY RE; CHYI GANG HUANG; GREEN DW et al.1981; SPEJ, SOC. PET. ENG. J.; ISSN 0197-7520; USA; DA. 1981; VOL. 21; NO 2; PP. 229-235; BIBL. 20 REF.Article

Effects of temperature on the different stages in thermal gelling of glycinin = Effets de la température sur les différents stades de la gélification induite thermiquement de la glycinineNAKAMURA, T; UTSUMI, S; MORI, T et al.Journal of agricultural and food chemistry (Print). 1985, Vol 33, Num 6, pp 1201-1203, issn 0021-8561Article

GELATION OF MIXTURES OF SOYMILK AND RECONSTITUTED SKIM MILK SUBJECTED TO COMBINED ACID AND RENNETCHUNGUO LIN; HILL, Art; CORREDIG, Milena et al.Journal of texture studies. 2012, Vol 43, Num 6, pp 468-476, issn 0022-4901, 9 p.Article

Deformation and fracture of wheat, corn and rice starch gels in lubricated and bonded uniaxial compression = Déformation et rupture des gels d'amidons de blé, de maïs et de riz soumis à une compression uniaxiale, en milieu lubrifié ou nonCHRISTIANSON, D. D; CASIRAGHI, E. M; BAGLEY, E. B et al.Carbohydrate polymers. 1986, Vol 6, Num 5, pp 335-348, issn 0144-8617Article

Gelatinization and retrogradation of rice starch studied by differential scanning calorimetry = Etude, par calorimétrie différentielle à balayage, de la gélatinisation et de la rétrogradation de l'amidon de rizNAKAZAWA, F; NOGUCHI, S; TAKAHASHI, J et al.Agricultural and biological chemistry. 1984, Vol 48, Num 1, pp 201-203, issn 0002-1369Article

Influence of reconstituted dark and light chicken muscle myosin filaments on the morphology and strength of heat-induced gels = Influence des filaments de myosine reconstitués provenant de muscles clairs ou foncés de poulet sur la morphologie et la résistance des gels induits thermiquementSAMEJIMA, K; KUWAYAMA, K; YAMAMOTO, K et al.Journal of food science. 1989, Vol 54, Num 5, pp 1158-1168, issn 0022-1147, 6 p.Article

Kinetics of starch gelatinization during extrusion cooking = Cinétiques de gélification de l'amidon au cours de la cuisson-extrusionBHATTACHARYA, M; HANNA, M. A.Journal of food science. 1987, Vol 52, Num 3, pp 764-766, issn 0022-1147Article

Amplifying Emission Enhancement and Proton Response in a Two-Component GelPENGCHONG XUE; RAN LU; PENG ZHANG et al.Langmuir. 2013, Vol 29, Num 1, pp 417-425, issn 0743-7463, 9 p.Article

Effet de la qualité du surimi sur la réaction de réticulation des chaines lourdes de la myosine au cours de la prise en masseNUMAKURA, T; SEKI, N; KIMURA, I et al.Nippon Suisan Gakkaishi. 1987, Vol 53, Num 4, pp 633-639, issn 0021-5392Article

Gelation of rodlike macromoleculesSINCLAIR, M; LIM, K. C; HEEGER, A. J et al.Physical review letters. 1983, Vol 51, Num 19, pp 1768-1771, issn 0031-9007Article

Wetting Reversal at Gelation Transition Freezes Thermodynamically Unstable StatesHIRAYAMA, Shinya; SANO, Masahito.Langmuir. 2013, Vol 29, Num 29, pp 9041-9045, issn 0743-7463, 5 p.Article

Cold gelation of whey protein emulsionsROSA, Paula; SALA, Guido; VAN VLIET, Ton et al.Journal of texture studies. 2006, Vol 37, Num 5, pp 516-537, issn 0022-4901, 22 p.Article

The role of hydrogen bonding in amylose gelationMCGRANE, Scott J; MAINWARING, David E; CORNELL, Hugh J et al.Stärke. 2004, Vol 56, Num 3-4, pp 122-131, issn 0038-9056, 10 p.Article

Gel-permeation and optical rotation studies on xanthan-galactomannan interactions = Etude, par perméation sur gel et par rotation optique, des interactions entre le xanthane et le galactomannaneCHEETHAM, N. W. H; PUNRUCKVONG, A.Carbohydrate polymers. 1989, Vol 10, Num 2, pp 129-141, issn 0144-8617Article

An NMR study of structure formation in maltodextrin systems = Etude, par RMN, de la formation de la structure de systèmes à base de maltodextrinesGERMAN, M. L; BLUMENFELD, A. L; YURYEV, V. P et al.Carbohydrate polymers. 1989, Vol 11, Num 2, pp 139-146, issn 0144-8617Article

Gelling properties of actomyosin from pre- and post-spawning hake (Merluccius hubbsi) = Caractéristiques de gélification de l'actomyosine de merlu (Merluccius hubbsi) avant et après la période de fraieBEAS, V. E; CRUPKIN, M; TRUCCO, R. E et al.Journal of food science. 1988, Vol 53, Num 5, pp 1322-1326, issn 0022-1147Article

A research note. Characterization of a crude kiwifruit pectin extract = Note de recherche. Caractérisation d'un extrait brut de pectines de kiwiLODGE, N; NGUYEN, T. T; MCINTYRE, D et al.Journal of food science. 1987, Vol 52, Num 4, pp 1095-1096, issn 0022-1147Article

Structure of acid casein gels. A study of gels formed after acidification in the cold = Structure des gels de caséine acide. Analyse des gels formés après acidification à basses températuresROEFS, S. P. F. M.Netherlands milk and dairy journal. 1987, Vol 41, Num 1, pp 99-101Article

  • Page / 352