화학공학소재연구정보센터
검색결과 : 3건
No. Article
1 Bioactive compounds as functional food ingredients: characterization in model system and sensory evaluation in chocolate milk
Marsanasco M, Marquez AL, Wagner JR, Chiaramoni NS, Alonso SD
Journal of Food Engineering, 166, 55, 2015
2 Effect of calcium salts and surfactant concentration on the stability of water-in-oil (w/o) emulsions prepared with polyglycerol polyricinoleate
Marquez AL, Medrano A, Panizzolo LA, Wagner JR
Journal of Colloid and Interface Science, 341(1), 101, 2010
3 A Review of Recent Chemical Techniques for the Determination of the Volumetric Mass-Transfer Coefficient K(L)A in Gas-Liquid Reactors
Marquez AL, Wild G, Midoux N
Chemical Engineering and Processing, 33(4), 247, 1994