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kw.\*:("Propiedad rheológica")

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Results 1 to 25 of 19846

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On the relationship between swelling of myofibrils and their suspension rheologyMITCHELL, J. R; EGELANDSDAL, B.Rheologica acta. 1989, Vol 28, Num 6, pp 527-534, issn 0035-4511, 8 p.Article

Effect of temperature on the state of water within kamaboko = Effet de la température sur l'état de l'eau dans le kamabokoNIWA, E; CHEN, E. S; KANOH, S et al.Nippon Suisan Gakkaishi. 1988, Vol 54, Num 11, pp 1975-1979, issn 0021-5392Article

Rheometrie ohne stress : Auswahlkriterien für Methoden und Geräte = Sress-free rheometry: selection criteria for methods and devicesMARQUARDT, W.Plastverarbeiter. 1992, Vol 43, Num 9, pp 30-31, issn 0032-1338Article

Rheological changes in cracker sponges during an 18-hour fermentation = Modifications rhéologiques des crackers au cours d'une fermentation de 18 heuresWU, J. Y; HOSENEY, R. C.Cereal chemistry. 1989, Vol 66, Num 3, pp 182-185, issn 0009-0352Article

Extraordinarity in the temperature-dependence of physical parameters of Kamaboko = Effet remarquable de l'influence de la température sur les propriétés physiques du KamabokoNIWA, E; CHEN, E. S; WANG, T. T et al.Nippon Suisan Gakkaishi. 1988, Vol 54, Num 10, pp 1789-1793, issn 0021-5392Article

Rheological behavior of comminuted meat batters = Propriétés rhéologiques des pâtés de viande hachéePAYNE, N. N; RIZVI, S. S. H.Journal of food science. 1988, Vol 53, Num 1, pp 70-87, issn 0022-1147, 5 p.Conference Paper

Influence of fermentation conditions on rheological properties and serum separation of ayranOZDEMIR, U; KILIC, M.Journal of texture studies. 2004, Vol 35, Num 4, pp 415-428, issn 0022-4901, 14 p.Article

Polyblends '99AJJI, A.Polymer engineering and science. 2001, Vol 41, Num 4, issn 0032-3888, 99 p.Serial Issue

Rheology of bead-nonlinear spring chain macromoleculesWIEST, J. M; TANNER, R. I.Journal of rheology (New York, NY). 1989, Vol 33, Num 2, pp 281-316, issn 0148-6055, 36 p.Article

Viscosity of the aqueous Ca(NO3)2 solutions at temperatures from 298 to 573 K and at pressures up to 40 MPaABDULAGATOV, Ilmutdin M; ZEINALOVA, Adelia A; AZIZOV, Nazim D et al.Journal of chemical and engineering data (Print). 2004, Vol 49, Num 5, pp 1444-1450, issn 0021-9568, 7 p.Article

Effect of addition of chitosan on rheological properties of acidified milk gelsDUGGAN, E; WAGHORNE, E.Progress in colloid & polymer science. 2001, pp 196-201, issn 0340-255X, isbn 3-540-42241-2Conference Paper

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

The microstructure of ferrofluids and their rheological propertiesPOP, L. M; HILLJEGERDES, J; ODENBACH, S et al.Applied organometallic chemistry. 2004, Vol 18, Num 10, pp 523-528, issn 0268-2605, 6 p.Conference Paper

Rhéologie et innovationEL KISSI, Nadia.Les Cahiers de rhéologie (Paris). 2000, Vol 17, Num 1, issn 1149-0039, 555 p.Conference Proceedings

Zielfunktionen der Rheologie in der Papiertechnik = Aim fonctions of rheology in paper technologyUNGER, E.-W.Zellstoff und Papier (Leipzig). 1990, Vol 39, Num 4, pp 121-124, issn 0044-3867, 4 p.Conference Paper

Rheology, food texture and masticationNISHINARI, Katsuyoshi.Journal of texture studies. 2004, Vol 35, Num 2, pp 113-124, issn 0022-4901, 12 p.Conference Paper

Rheology of polymer suspensions in electric fieldsLAZAREVA, T. G; KOROBKO, E. V; RAGOTNER, M. M et al.International journal of polymeric materials (Print). 1993, Vol 20, Num 3-4, pp 239-244, issn 0091-4037Article

Effect of muscle pH and calcium content on quality of pre- and postrigor chicken breast muscle = Effets du pH et de la teneur en calcium du muscle sur la qualité des muscles de blanc de poulet, pré- et post-rigorYOUNG, L. L; LYON, C. E.Journal of food science. 1989, Vol 54, Num 5, pp 1155-1157, issn 0022-1147Article

Differential scanning calorimetry of the kamaboko added with various natural high polymers = Etude, par calorimétrie différentielle à balayage, du kamaboko additionné de plusieurs polymères naturelsNIWA, E; WANG, T. T; KANOH, S et al.Nippon Suisan Gakkaishi. 1988, Vol 54, Num 12, pp 2139-2142, issn 0021-5392Article

Journées des Jeunes RhéologuesLes Cahiers de rhéologie (Paris). 1996, Vol 14, Num 4, issn 1149-0039, 138 p.Conference Proceedings

Temperature dependence of elasticity of Kamaboko = Influence de la température sur l'élasticité du KamabokoNIWA, E; WANG, T. T; KANOH, S et al.Nippon Suisan Gakkaishi. 1987, Vol 53, Num 12, pp 2255-2257, issn 0021-5392Article

Squeezing flow viscosimetry of peanut butter = Analyse du beurre d'arachide par viscosimétrie à compressionCAMPANELLA, O. H; PELEG, M.Journal of food science. 1987, Vol 52, Num 1, pp 180-184, issn 0022-1147Article

Influence of sodium tripolyphosphate and sodium chloride on moisture-retention and textural characteristics of chicken breast meat patties = Influences du tripolyphosphate de sodium et du chlorure de sodium sur la rétention de l'eau et les caractéristiques texturales des pâtés de viande obtenus à partir de blanc de pouletYOUNG, L. L; LYON, C. E; SEARCY, G. K et al.Journal of food science. 1987, Vol 52, Num 3, pp 571-574, issn 0022-1147Article

Effet des protéines sarcoplasmiques sur les propriétés rhéologiques des gels de poisson obtenus par chauffage dans un autoclaveOKAZAKI, E; KANNA, K; SUZUKI, T et al.Nippon Suisan Gakkaishi. 1986, Vol 52, Num 10, pp 1821-1827, issn 0021-5392Article

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