화학공학소재연구정보센터
검색결과 : 139건
No. Article
61 Cherry fibers isolated from harvest residues as valuable dietary fiber and functional food ingredients
Basanta MF, Pla MFD, Raffo MD, Stortz CA, Rojas AM
Journal of Food Engineering, 126, 149, 2014
62 Predicting frankfurters quality metrics using light backscatter
Nieto G, Xiong LL, Payne F, Castillo M
Journal of Food Engineering, 143, 132, 2014
63 Effects of interfacial interactions of solid microparticles on the emulsion containing ionic liquid
Lad VN, Murthy ZVP
Journal of Industrial and Engineering Chemistry, 20(1), 274, 2014
64 Cosmetic effects of Prunus padus bark extract
Hwang D, Kim H, Shin H, Jeong H, Kim J, Kim D
Korean Journal of Chemical Engineering, 31(12), 2280, 2014
65 Analysis of the Stability of Metal Working Fluid Emulsions by Turbidity Spectra
Glasse B, Assenhaimer C, Guardani R, Fritsching U
Chemical Engineering & Technology, 36(7), 1202, 2013
66 Effect of glycerol on formation, stability, and properties of vitamin-E enriched nanoemulsions produced using spontaneous emulsification
Saberi AH, Fang Y, McClements DJ
Journal of Colloid and Interface Science, 411, 105, 2013
67 The influence of different stabilizers and salt addition on the stability of model emulsions containing olive or sesame oil
Protonotariou S, Evageliou V, Yanniotis S, Mandala I
Journal of Food Engineering, 117(1), 124, 2013
68 Physicochemical characterization of a thermostable glycoprotein bioemulsifier from Solibacillus silvestris AM1
Markande AR, Acharya SR, Nerurkar AS
Process Biochemistry, 48(11), 1800, 2013
69 Optimizing organoclay stabilized Pickering emulsions
Cui YN, Threlfall M, van Duijneveldt JS
Journal of Colloid and Interface Science, 356(2), 665, 2011
70 Manipulating interactions between functional colloidal particles and polyethylene surfaces using interfacial engineering
Ziani K, Barish JA, McClements DJ, Goddard JM
Journal of Colloid and Interface Science, 360(1), 31, 2011