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PRELIMINARY NOTE ON SYNERESIS PRESSURE IN RENNET CURD.VAN DIJK HJM; WALSTRA P; GEURTS TJ et al.1979; NETHERL. MILK DAIRY J.; NLD; DA. 1979; VOL. 33; NO 1; PP. 60-61; BIBL. 3 REF.Article

SUR LA STABILITE DES MOUSSES ET SES CRITERES. STRUCTURE DE LA MOUSSEKANN KB.1979; KOLLOID. ZH.; SUN; DA. 1979; VOL. 41; NO 3; PP. 435-438; ABS. ENG; BIBL. 8 REF.Article

Structural mechanisms leading to improved water retention in acid milk gels by use of transglutaminaseERCILI-CURA, Dilek; LILLE, Martina; LEGLAND, David et al.Food hydrocolloids. 2013, Vol 30, Num 1, pp 419-427, issn 0268-005X, 9 p.Article

Thermal Syneresis Affected by Heating Schedule and Moisture Level in Surimi GelsPARK, Y. D; YOON, K. S; LEE, C. M et al.Journal of food science. 2008, Vol 73, Num 2, issn 0022-1147, E103-E107Article

Freeze-thaw stability of gels prepared from starches of non-conventional sourcesTAKEITI, Cristina; FAKHOURI, Farayde; ORMENESE, Rita et al.Stärke. 2007, Vol 59, Num 3-4, pp 156-160, issn 0038-9056, 5 p.Article

A further insight into the practical applications of exopolysaccharides from Sclerotium rolfsiiVINARTA, S. C; MOLINA, O. E; FIGUEROA, L. I. C et al.Food hydrocolloids. 2006, Vol 20, Num 5, pp 619-629, issn 0268-005X, 11 p.Article

Compressive textural attributes, opacity and syneresis of gels prepared from gellan, agar and their mixturesBANERJEE, Soumya; BHATTACHARYA, Suvendu.Journal of food engineering. 2011, Vol 102, Num 3, pp 287-292, issn 0260-8774, 6 p.Article

Studies on sugar-reactivity of agars extracted from some Indian agarophytesMEENA, Ramavatar; PRASAD, Kamalesh; SIDDHANTA, A. K et al.Food hydrocolloids. 2006, Vol 20, Num 8, pp 1206-1215, issn 0268-005X, 10 p.Article

Effect of γ-polyglutamate on the rheological properties and microstructure of tofuLEE, Chiung-Yuan; KUO, Meng-I.Food hydrocolloids. 2011, Vol 25, Num 5, pp 1034-1040, issn 0268-005X, 7 p.Article

THEORIE DE LA SYNERESE DES MOUSSES ET DES EMULSIONS CONCENTREES. IV. CERTAINES SOLUTIONS ANALYTIQUES DE L'EQUATION MONODIMENSIONNELLE DE LA SYNERESEKROTOV VV.1981; KOLLOIDN. Z.; ISSN 501549; SUN; DA. 1981; VOL. 43; NO 2; PP. 286-297; ABS. ENG; BIBL. 18 REF.Article

THEORIE DE LA SYNERESE DES MOUSSES ET DES EMULSIONS CONCENTREES. III. EQUATION LOCALE DE SYNERESE ET DEDUCTION DES CONDITIONS LIMITESKROTOV VV.1981; KOLLOIDN. Z.; ISSN 501549; SUN; DA. 1981; VOL. 43; NO 1; PP. 43-51; ABS. ENG; BIBL. 15 REF.Article

QUELQUES LOIS DE LA SYNERESE DES MOUSSES. DESAGREGATIONKANN KB.1978; KOLLOID. ZH.; SUN; DA. 1978; VOL. 40; NO 6; PP. 1100-1104; ABS. ENG; BIBL. 6 REF.Article

LA SYNERESE ET LA STABILITE DES MOUSSES ET DES EMULSIONS CONCENTREESKROTOV VV.1980; DOKL. AKAD. NAUK SSSR; ISSN 0002-3264; SUN; DA. 1980; VOL. 254; NO 2; PP. 402-406; BIBL. 8 REF.Article

QUELQUES LOIS DE LA SYNERESE DES MOUSSES. LIBERATION DE LIQUIDEKANN KB.1978; KOLLOID. ZH.; SUN; DA. 1978; VOL. 40; NO 5; PP. 858-864; ABS. ENG; BIBL. 6 REF.Article

Microstructure and viscoelastic properties of low-fat yoghurt structured by monoglyceride gelsAGUIRRE-MANDUJANO, E; LOBATO-CALLEROS, C; BERISTAIN, C. I et al.Lebensmittel - Wissenschaft + Technologie. 2009, Vol 42, Num 5, pp 938-944, issn 0023-6438, 7 p.Article

Physical characteristics of set yoghurt made with altered casein to whey protein ratios and EPS-producing starter cultures at 9 and 14% total solidsAMATAYAKUL, T; SHERKAT, F; SHAH, N. P et al.Food hydrocolloids. 2006, Vol 20, Num 2-3, pp 314-324, issn 0268-005X, 11 p.Conference Paper

Physicochemical and thermal properties of starches separated from corn produced from crosses of two germ poolsKAWALJIT SINGH SANDHU; SINGH, Narpinder; NACHHATTAR SINGH MALHI et al.Food chemistry. 2005, Vol 89, Num 4, pp 541-548, issn 0308-8146, 8 p.Article

Biochemical aspects of syneresis : a review = Les aspects biochimiques de la synérèse : revuePEARSE, M. J; MACKINLAY, A. G.Journal of dairy science. 1989, Vol 72, Num 6, pp 1401-1407, issn 0022-0302Article

PURIFICATION FROM ACANTHAMOEBA CASTELLANII OF PROTEINS THAT INDUCE GELATION AND SYNERESIS OF F-ACTIN.MARUTA H; KORN ED.1977; J. BIOL. CHEM.; U.S.A.; DA. 1977; VOL. 252; NO 1; PP. 399-402; BIBL. 16 REF.Article

Characteristics of enzymatically-deesterified pectin gels produced in the presence of monovalent ionic saltsYOO, S.-H; LEE, B.-H; SAVARY, B. J et al.Food hydrocolloids. 2009, Vol 23, Num 7, pp 1926-1929, issn 0268-005X, 4 p.Article

Functional properties of ultrasonically generated flaxseed oil-dairy emulsionsSHANMUGAM, Akalya; ASHOKKUMAR, Muthupandian.Ultrasonics sonochemistry. 2014, Vol 21, Num 5, pp 1649-1657, issn 1350-4177, 9 p.Article

Effects of poly-γ-glutamic acid on the physicochemical characteristics of skim milk yoghurtLIM, Su-Min; SHIM, Jae-Yong; OH, Sejong et al.International journal of dairy technology. 2012, Vol 65, Num 3, pp 423-428, issn 1364-727X, 6 p.Article

Physical properties of acid milk gels: Acidification rate significantly interacts with cross-linking and heat treatment of milkJACOB, Mandy; NÖBEL, Stefan; JAROS, Doris et al.Food hydrocolloids. 2011, Vol 25, Num 5, pp 928-934, issn 0268-005X, 7 p.Article

Undercooling associated with slow freezing and its influence on the microstructure and properties of rice starch gelsCHAROENREIN, Sanguansri; PREECHATHAMMAWONG, Nutsuda.Journal of food engineering. 2010, Vol 100, Num 2, pp 310-314, issn 0260-8774, 5 p.Article

Effect of homogenization, microfiltration and pH on curd firmness and syneresis of curd grainsTHOMANN, Stephan; SCHENKEL, Philipp; HINRICHS, Jörg et al.Lebensmittel - Wissenschaft + Technologie. 2008, Vol 41, Num 5, pp 826-835, issn 0023-6438, 10 p.Article

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