검색결과 : 646건
No. | Article |
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31 |
Steady and dynamic shear rheology as a toolfor evaluation of the interactions between egg white albumin and basil seed gum Razi SM, Motamedzadegan A, Shahidi SA, Rashidinejad A Rheologica Acta, 59(5), 317, 2020 |
32 |
Upgrading Pectin Production from Apple Pomace by Acetic Acid Extraction Luo J, Xu Y, Fan YM Applied Biochemistry and Biotechnology, 187(4), 1300, 2019 |
33 |
Structural characterization and emulsifying properties of thinned young apples polysaccharides Hou YJ, Gong T, Zhang JT, Yang X, Guo YR Biochemical and Biophysical Research Communications, 516(4), 1175, 2019 |
34 |
Adjusting the rheological properties of corn-straw slurry to reduce the agitation power consumption in anaerobic digestion Liu YQ, Chen JJ, Song J, Hai Z, Lu XH, Ji XY, Wang CS Bioresource Technology, 272, 360, 2019 |
35 |
Effects of the particle concentration on the electro-dehydration of simulated SAGD produced ultra-heavy oil Li B, Sun ZQ, Wang ZB, Wang JF, Wang ZT, Dou XH, Fan YX, Li XY, Liu HL Chemical Engineering Research & Design, 151, 157, 2019 |
36 |
Rheological properties of hydrogen fermented food waste Kim MG, Sivagurunathan P, Lee MK, Im S, Shin SR, Choi CS, Kim DH International Journal of Hydrogen Energy, 44(4), 2239, 2019 |
37 |
Effect of the type of superplasticizer on the properties of cementitious systems incorporating slag Laichaoui A, Zidol A, Mitiche-Kettab R, Bali A, Tagnit-Hamou A Journal of Adhesion Science and Technology, 33(2), 187, 2019 |
38 |
Evaluation of the effect of agitation speed on the growth and high-value LC-PUFA formation of Porphyridium cruentum based on basic rheological analysis Hu H, Wang HF, Li JY, Ma LL, Shen XF, Zeng RJ Journal of Chemical Technology and Biotechnology, 94(7), 2158, 2019 |
39 |
A novel critical point for isotropic gel in rheological-fractal model Bi CH, Zhang M, Sun DY, Hua Z, Zhu YD, Liu YD, Huang ZG, Gao F Journal of Food Engineering, 244, 40, 2019 |
40 |
Influence of pH and ionic strength on the physical and rheological properties and stability of whey protein stabilized o/w emulsions containing xanthan gum Sriprablom J, Luangpituksa P, Wongkongkatep J, Pongtharangkul T, Suphantharika M Journal of Food Engineering, 242, 141, 2019 |