화학공학소재연구정보센터
검색결과 : 7,460건
No. Article
941 A study of nucleate bubble growth on microstructured surface through high speed and infrared visualization
Kim SH, Lee GC, Kang JY, Park HS, Kim MH
International Journal of Multiphase Flow, 95, 12, 2017
942 Combining structural, electrochemical, and numerical studies to investigate the relation between microstructure and the stack performance
Brus G, Iwai H, Mozdzierz M, Komatsu Y, Saito M, Yoshida H, Szmyd JS
Journal of Applied Electrochemistry, 47(9), 979, 2017
943 Protein oleogels from heat-set whey protein aggregates
de Vries A, Wesseling A, van der Linden E, Scholten E
Journal of Colloid and Interface Science, 486, 75, 2017
944 Gravimetric and density profiling using the combination of surface acoustic waves and neutron reflectivity
Toolan DTW, Barker R, Gough T, Topham PD, Hows JR, Glidle A
Journal of Colloid and Interface Science, 487, 465, 2017
945 The effect of high temperature sol-gel polymerization parameters on the microstructure and properties of hydrophobic phenol-formaldehyde/silica hybrid aerogels
Seraji MM, Sameri G, Davarpanah J, Bahramian AR
Journal of Colloid and Interface Science, 493, 103, 2017
946 A hybrid molecular dynamics study on the non-Newtonian rheological behaviors of shear thickening fluid
Chen KH, Wang Y, Xuan SH, Gong XL
Journal of Colloid and Interface Science, 497, 378, 2017
947 Mixed surfactant systems of sucrose esters and lecithin as a synergistic approach for oil structuring
Bin Sintang MD, Danthine S, Patel AR, Rimaux T, Van De Walle D, Dewettinck K
Journal of Colloid and Interface Science, 504, 387, 2017
948 The plume-like Ni3S2 supercapacitor electrodes formed on nickel foam by catalysis of thermal reduced graphene oxide
Lv JL, Liang TX, Yang M, Suzuki K, Miura H
Journal of Electroanalytical Chemistry, 786, 8, 2017
949 Classification of chicken muscle with different freeze-thaw cycles using impedance and physicochemical properties
Chen TH, Zhu YP, Han MY, Wang P, Wei R, Xu XL, Zhou GH
Journal of Food Engineering, 196, 94, 2017
950 Rheological and microstructural evolution of the most common gluten-free flours and starches during bread fermentation and baking
Martinez MM, Gomez M
Journal of Food Engineering, 197, 78, 2017