화학공학소재연구정보센터
검색결과 : 646건
No. Article
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