검색결과 : 6건
| No. | Article |
|---|---|
| 1 |
Thermal and rheological properties of tapioca starch gels with and without xanthan gum under cold storage Pongsawatmanit R, Chantaro P, Nishinari K Journal of Food Engineering, 117(3), 333, 2013 |
| 2 |
Effect of isocyanate content on thermal and mechanical properties of polyurea Holzworth K, Jia Z, Amirkhizi AV, Qiao J, Nemat-Nasser S Polymer, 54(12), 3079, 2013 |
| 3 |
Interfacial layers from the protein HFBII hydrophobin: Dynamic surface tension, dilatational elasticity and relaxation times Alexandrov NA, Marinova KG, Gurkov TD, Danov KD, Kralchevsky PA, Stoyanov SD, Blijdenstein TBJ, Arnaudov LN, Pelan EG, Lips A Journal of Colloid and Interface Science, 376, 296, 2012 |
| 4 |
Rheological properties of gelatinized chestnut starch dispersions: Effect of concentration and temperature Moreira R, Chenlo F, Torres MD, Glazer J Journal of Food Engineering, 112(1-2), 94, 2012 |
| 5 |
Viscoelastic properties of Bologna sausages by dynamic methods Bruno M, Moresi M Journal of Food Engineering, 63(3), 291, 2004 |
| 6 |
Viscoelastic properties of microbial alginate gels by oscillatory dynamic tests Moresi M, Bruno M, Parente E Journal of Food Engineering, 64(2), 179, 2004 |