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 |