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Results 1 to 25 of 8813

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Study of the Potential of Amino Resin to Control Excessive Water Production in the Indian OilfieldsMAURYA, A. K; MAHTO, V; SHARMA, V. P et al.Petroleum science and technology. 2014, Vol 32, Num 9-12, pp 1443-1447, issn 1091-6466, 5 p.Article

Chicken plasma protein affects gelation of surimi from bigeye snapper (Priacanthus tayenus)RAWDKUEN, Saroat; BENJAKUL, Soottawat; VISESSANGUAN, Wonnop et al.Food hydrocolloids. 2004, Vol 18, Num 2, pp 259-270, issn 0268-005X, 12 p.Article

Effect of phosphate compounds on gel-forming ability of surimi from bigeye snapper (Priacanthus tayenus)JULAVITTAYANUKUL, Orawan; BENJAKUL, Soottawat; VISESSANGUAN, Wonnop et al.Food hydrocolloids. 2006, Vol 20, Num 8, pp 1153-1163, issn 0268-005X, 11 p.Article

Rheological characterization of amaranth protein gelsAVANZA, M. V; PUPPO, M. C; ANON, M. C et al.Food hydrocolloids. 2005, Vol 19, Num 5, pp 889-898, issn 0268-005X, 10 p.Article

The effect of limited proteolysis on canola protein gelationPINTERITS, Alexandra; ARNTFIELD, Susan D.Food chemistry. 2007, Vol 102, Num 4, pp 1337-1343, issn 0308-8146, 7 p.Article

Acid-induced aggregation of actomyosin from silver carp (Hypophthalmichthys molitrix)YANSHUN XU; WENSHUI XIA; QIXING JIANG et al.Food hydrocolloids. 2012, Vol 27, Num 2, pp 309-315, issn 0268-005X, 7 p.Article

Acid-induced gelation of natural actomyosin from Atlantic cod (Gadus morhua) and burbot (Lota lota)RIEBROY, Siriporn; BENJAKUL, Soottawat; VISESSANGUAN, Wonnop et al.Food hydrocolloids. 2009, Vol 23, Num 1, pp 26-39, issn 0268-005X, 14 p.Article

Gelation properties of chickpea protein isolatesTAO ZHANG; BO JIANG; ZHANG WANG et al.Food hydrocolloids. 2007, Vol 21, Num 2, pp 280-286, issn 0268-005X, 7 p.Article

Study by ultrasound of the impact of technological parameters changes in the milk gelation processNASSAR, Georges; NONGAILLARD, Bertrand; NOËL, Yolande et al.Journal of food engineering. 2004, Vol 63, Num 2, pp 229-236, issn 0260-8774, 8 p.Article

Enzyme-modified guar gum/xanthan gelation: An analysis based on cascade modelMAO, Ching-Feng; ZENG, Yuan-Chang; CHEN, Cheng-Ho et al.Food hydrocolloids. 2012, Vol 27, Num 1, pp 50-59, issn 0268-005X, 10 p.Article

Kinetics of rennet casein gelation at different cooling ratesZHONG, Q; DAUBERT, C. R.Journal of colloid and interface science. 2004, Vol 279, Num 1, pp 88-94, issn 0021-9797, 7 p.Article

Gelation of gellan — A reviewMORRIS, Edwin R; NISHINARI, Katsuyoshi; RINAUDO, Marguerite et al.Food hydrocolloids. 2012, Vol 28, Num 2, pp 373-411, issn 0268-005X, 39 p.Article

Ultrasound improves the renneting properties of milkZHENG LIU; JULIANO, Pablo; WILLIAMS, Roderick P. W et al.Ultrasonics sonochemistry. 2014, Vol 21, Num 6, pp 2131-2137, issn 1350-4177, 7 p.Conference Paper

Development of gelling properties of inulin by microfluidizationRONKART, Sébastien N; PAQUOT, Michel; DEROANNE, Claude et al.Food hydrocolloids. 2010, Vol 24, Num 4, pp 318-324, issn 0268-005X, 7 p.Article

Xanthan Enhances Water Binding and Gel Formation of Transglutaminase-Treated Porcine Myofibrillar ProteinsYONGBIAO SHANG; XIONG, Youling L.Journal of food science. 2010, Vol 75, Num 3, issn 0022-1147, E178-E185Article

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

Studies on phenol-formaldehyde gel formation at a high temperature and at different pHBANERJEE, Ranjan; PATIL, Kiran; KHILAR, Kartic C et al.Canadian journal of chemical engineering. 2006, Vol 84, Num 3, pp 328-337, issn 0008-4034, 10 p.Article

Gelation kinetics-problems and prospectsROSS-MURPHY, Simon B.Journal of macromolecular science. Physics. 2005, Vol 44, Num 6, pp 1007-1019, issn 0022-2348, 13 p.Article

Colloidal Clay Gelation: Relevance to Current Oil Sands OperationsMERCIER, P. H. J; NG, S; MORAN, K et al.Petroleum science and technology. 2012, Vol 30, Num 9-12, pp 915-923, issn 1091-6466, 9 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

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

Laboratory and theoretical evaluation of gelation time data for water-based polymer systems for water controlCIVAN, F; VASQUEZ, J; DALRYMPLE, D et al.Petroleum science and technology. 2007, Vol 25, Num 3-4, pp 353-371, issn 1091-6466, 19 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

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