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Results 1 to 25 of 7528

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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

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

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

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

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

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

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

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

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

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

A research note. Factors affecting the gel properties of surimi = Note de recherche. Les facteurs influençant les caractéristiques de gélification du surimiBABBITT, J. K; REPPOND, K. D.Journal of food science. 1988, Vol 53, Num 3, pp 965-966, issn 0022-1147Article

Paste and gel properties of prime corn and wheat starches with and without native lipids = Caractéristiques de gonflement et de gélification des amidons de maïs et de blé, en présence ou en absence de lipides natifsTAKAHASHI, S; SEIB, P. A.Cereal chemistry. 1988, Vol 65, Num 6, pp 474-483, issn 0009-0352Article

Temperature-Dependent Gelation Process in Colloidal Dispersions by Diffusing Wave SpectroscopyJIAXUE LIU; BOYKO, Volodymyr; ZHIYONG YI et al.Langmuir. 2013, Vol 29, Num 46, pp 14044-14049, issn 0743-7463, 6 p.Article

Research on the Gelation Performance of Low Toxic PEI Cross-Linking PHPAM Gel Systems as Water Shutoff Agents in Low Temperature ReservoirsHU JIA; PU, Wan-Fen; ZHAO, Jin-Zhou et al.Industrial & engineering chemistry research. 2010, Vol 49, Num 20, pp 9618-9624, issn 0888-5885, 7 p.Article

Induction, par l'hydrochlorure de guanidine, de la formation d'un nouveau gel à partir de sardines entièresKANOH, S; WAKISAKA, M; NAKAYAMA, T et al.Nippon Suisan Gakkaishi. 1988, Vol 54, Num 4, pp 673-676, issn 0021-5392Article

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