Auswahl der wissenschaftlichen Literatur zum Thema „Rheological and complexation physico-Chemical properties“
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Zeitschriftenartikel zum Thema "Rheological and complexation physico-Chemical properties"
Cuvillier, Luana, Arianna Passaretti, Elodie Guilminot und Edith Joseph. „Agar and Chitosan Hydrogels’ Design for Metal-Uptaking Treatments“. Gels 10, Nr. 1 (11.01.2024): 55. http://dx.doi.org/10.3390/gels10010055.
Der volle Inhalt der QuelleDebertrand, Louis, Jingwen Zhao, Costantino Creton und Tetsuharu Narita. „Swelling and Mechanical Properties of Polyacrylamide-Derivative Dual-Crosslink Hydrogels Having Metal–Ligand Coordination Bonds as Transient Crosslinks“. Gels 7, Nr. 2 (15.06.2021): 72. http://dx.doi.org/10.3390/gels7020072.
Der volle Inhalt der QuelleCollar, C., J. C. Martinez, P. Andreu und E. Armero. „Effects of enzyme associations on bread dough performance. A response surface analysis/ Efectos de las asociaciones enzimáticas sobre la calidad funcional de masas panarias. Análisis de superficies de respuesta“. Food Science and Technology International 6, Nr. 3 (Juni 2000): 217–26. http://dx.doi.org/10.1177/108201320000600304.
Der volle Inhalt der QuelleVerrez-Bagnis, V�ronique, und Marc J�r�me. „Physico-chemical properties and rheological behaviour ofPatella caerula paramyosin“. Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung 201, Nr. 3 (Mai 1995): 230–35. http://dx.doi.org/10.1007/bf01192994.
Der volle Inhalt der QuelleBruno, de Sousa Carvalho, Antonio Pereira da Silva Marco, Leal Freitas eSouza Jessica, Ferreira Vieira Nubia, Rocha Placido Geovana, Soares Nicolau Edmar, Evandro Lage Moacir und Bauduino Soares Neves Rodrigo. „Physico-chemical and rheological properties of prato cheese during ripening“. African Journal of Biotechnology 14, Nr. 24 (17.06.2015): 2028–34. http://dx.doi.org/10.5897/ajb2015.14639.
Der volle Inhalt der QuelleKaur, Lovedeep, Jaspreet Singh, Owen J. McCarthy und Harmit Singh. „Physico-chemical, rheological and structural properties of fractionated potato starches“. Journal of Food Engineering 82, Nr. 3 (Oktober 2007): 383–94. http://dx.doi.org/10.1016/j.jfoodeng.2007.02.059.
Der volle Inhalt der QuelleSady, M., J. Domagała, T. Grega und D. Najgebauer-Lejko. „Sensory and physico-chemical properties of commercially available kefir“. Biotehnologija u stocarstvu 23, Nr. 5-6-2 (2007): 199–206. http://dx.doi.org/10.2298/bah0702199s.
Der volle Inhalt der QuelleSahu, Pooja, P. S. Pisalkar, S. Patel und Pratibha Katiyar. „Physico-chemical and Rheological Properties of Karaya Gum (Sterculia urens Roxb.)“. International Journal of Current Microbiology and Applied Sciences 8, Nr. 04 (10.04.2019): 672–81. http://dx.doi.org/10.20546/ijcmas.2019.804.072.
Der volle Inhalt der QuelleKrystyjan, Magdalena, Wojciech Ciesielski, Dorota Gumul, Krzysztof Buksa, Rafał Ziobro und Marek Sikora. „Physico-chemical and rheological properties of gelatinized/freeze-dried cereal starches“. International Agrophysics 31, Nr. 3 (01.07.2017): 357–65. http://dx.doi.org/10.1515/intag-2016-0058.
Der volle Inhalt der QuelleMujoo, Rajni, und S. Zakiuddin Ali. „Changes in physico‐chemical and rheological properties of rice during flaking“. International Journal of Food Properties 3, Nr. 1 (März 2000): 117–35. http://dx.doi.org/10.1080/10942910009524620.
Der volle Inhalt der QuelleDissertationen zum Thema "Rheological and complexation physico-Chemical properties"
Pezron, Erwoan. „Influence de la complexation d'ions sur les proprietes physico-chimiques de solutions de polymeres“. Paris 6, 1988. http://www.theses.fr/1988PA066476.
Der volle Inhalt der QuelleMiguel-Arricau, Sophie. „Corrélation structure/propriété de polymères à base d'acrylamide pour des applications en récupération assistée des hydrocarbures (RAH)“. Electronic Thesis or Diss., Pau, 2022. https://theses.hal.science/tel-04010751.
Der volle Inhalt der QuelleThe knowledge of the physico-chemical properties of polymer solutions for enhanced oil recovery (EOR) is crucial to optimize the process. The purpose of this work was to consolidate and complete an universal viscosity model depending on C[η] parameter. The later allows taking into account the degree of interpenetration of polymer chains (critical concentration, C*, diluted and semi-diluted solutions). Various polymer parameters have been studied as the effects of microstructures, polymer size (molar mass and dispersity) as well as chemical composition. A library of polymer models was elaborated by controlled radical polymerization (RADT/MADIX). Series of polyacrylamides, statistical and asymmetric copolymers of acrylamide-sodium acrylate and post-hydrolyzed polyacrylamides were synthesized and characterized by steric exclusion chromatography and capillary rheology and the analytical protocols and techniques were optimized. The effects of the microstructure onto dimensional, rheological and complexation physico-chemical properties were determined
Salameh, Christelle. „Essai d’optimisation du procédé de fabrication de la poudre de kishk libanais : conséquences sur les propriétés physicochimiques, microbiologiques, rhéologiques et sensorielles“. Thesis, Université de Lorraine, 2016. http://www.theses.fr/2016LORR0073/document.
Der volle Inhalt der QuelleThe aim of this thesis is to characterize Lebanese kishk powder, a traditional fermented milk, and to optimize its processing technology. Samples of traditional kishk powder were collected, and their physicochemical, rheological, sensory and microbiological properties were studied based on the type of milk. As a result, kishk prepared with goat milk is richer in fat than other types. The particle size distribution is very wide, regardless of the type of milk, with simultaneous presence of fine irregularly shaped particles and large aggregates. Powder particles are coated with a thick layer of fat conferring a cohesive character and a high shear strength. Kishk soup has a shear-thinning behavior, and its sensory properties are strongly related to the production region and the type of milk. The effect of optimized production conditions on the properties of kishk powder and soup was also studied. The results are promising and show that the structure and rheological behavior of kishk powder were not altered. Indeed, the two kishk powders exhibit almost similar rheological properties, with low flowability, despite slight differences in chemical composition and particle size. Finally, kishk soup resulting from the optimized production seems thicker and consistent than traditional soup, without significant loss of the organoleptic properties of kishk
„FLAXSEED (Linum usitatissimum L.) GUM AND ITS DERIVATIVES: PHYSICOCHEMICAL PROPERTIES AND POTENTIAL INTERACTIONS WITH FOOD MACROMOLECULES“. Thesis, 2016. http://hdl.handle.net/10388/ETD-2016-04-2513.
Der volle Inhalt der QuelleBücher zum Thema "Rheological and complexation physico-Chemical properties"
Kheng, Hwee Yan. Rheological and physico-chemical properties of palygorskite clay and anionic polyacrylamide polymer slurries used in drilled shaft construction. 1989.
Den vollen Inhalt der Quelle findenBuchteile zum Thema "Rheological and complexation physico-Chemical properties"
Tolstoguzov, V. B. „Some physico-chemical aspects of protein processing in foods“. In Gums and Stabilisers for the Food Industry 7, 115–24. Oxford University PressOxford, 1994. http://dx.doi.org/10.1093/oso/9780199634651.003.0010.
Der volle Inhalt der QuelleCup, W., G. Mazza und C. G. Biliaderis. „Processing optimization and physico-chemical characteristics of flaxseed polysaccharide gums“. In Gums and Stabilisers for the Food Industry 7, 139–48. Oxford University PressOxford, 1994. http://dx.doi.org/10.1093/oso/9780199634651.003.0012.
Der volle Inhalt der QuelleBejaoui, Marouene, Hanen Oueslati und Haykel Galai. „Ternary Solid Dispersion Strategy for Solubility Enhancement of Poorly Soluble Drugs by Co-Milling Technique“. In Chitin and Chitosan - Physicochemical Properties and Industrial Applications [Working Title]. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.95518.
Der volle Inhalt der QuelleKosiv, Ruslana. „DIETARY FIBERS: STRUCTURE, PROPERTIES, APPLICATION IN SOFT DRINK TECHNOLOGY“. In Science, technology and innovation in the modern world. Publishing House “Baltija Publishing”, 2023. http://dx.doi.org/10.30525/978-9934-26-364-4-2.
Der volle Inhalt der QuelleKonferenzberichte zum Thema "Rheological and complexation physico-Chemical properties"
Aliev, Firdavs. „THE INFLUENCES OF ULTRASOUND WAVES ON RHEOLOGICAL AND PHYSICO-CHEMICAL PROPERTIES OF EXTRA HEAVY OIL FROM �ASHALCHA� FIELD“. In 17th International Multidisciplinary Scientific GeoConference SGEM2017. Stef92 Technology, 2017. http://dx.doi.org/10.5593/sgem2017/14/s06.118.
Der volle Inhalt der QuelleMeleshenko, D. Y., E. V. Ismagilova und A. A. Denisyuk. „THE METHOD OF CONTROL OF PASTES FOR THICK-FILM MICROASSEMBLIES“. In Actual problems of physical and functional electronics. Ulyanovsk State Technical University, 2023. http://dx.doi.org/10.61527/appfe-2023.309-310.
Der volle Inhalt der QuelleMikheeva, L. A., S. A. Shchelkaev und A. V. Mikheeva. „Preparation of copper pectate preparation for use in medical practice“. In VIII Vserossijskaja konferencija s mezhdunarodnym uchastiem «Mediko-fiziologicheskie problemy jekologii cheloveka». Publishing center of Ulyanovsk State University, 2021. http://dx.doi.org/10.34014/mpphe.2021-147-150.
Der volle Inhalt der QuelleDanila, Elena, Madalina Georgiana Albu Kaya, Mihaela Violeta Ghica, Ana-Maria Bunea, Lacramioara Popa, Durmus Alpaslan Kaya, Sevket Ozturk, Maria-Minodora Marin, Cristina-Elena Dinu-Pirvu und Valentina Anuta. „Formulation and characterization of anti‐aging cosmetic emulsions based on collagen hydrolysate and caffeine“. In The 8th International Conference on Advanced Materials and Systems. INCDTP - Leather and Footwear Research Institute (ICPI), Bucharest, Romania, 2020. http://dx.doi.org/10.24264/icams-2020.ii.6.
Der volle Inhalt der QuelleVryzas, Zisis, Vassilios C. Kelessidis, Lori Nalbandian und Vassilios Zaspalis. „Can Titanium and Copper Oxide Commercial Nanoparticles Be Used for HP/HT Applications? A Comparison With the Very Well Performing Fe3O4 NP“. In ASME 2018 37th International Conference on Ocean, Offshore and Arctic Engineering. American Society of Mechanical Engineers, 2018. http://dx.doi.org/10.1115/omae2018-77056.
Der volle Inhalt der QuelleAlexandrescu, Laurentia, Mihai Georgescu, Maria Sonmez und Anton Ficai. „POLYAMIDE WASTE/ POLYSTYRENE/ CARBON FIBRES NANOCOMPOSITES: OBTAINING AND CHARACTERIZATION“. In 22nd SGEM International Multidisciplinary Scientific GeoConference 2022. STEF92 Technology, 2022. http://dx.doi.org/10.5593/sgem2022v/6.2/s24.03.
Der volle Inhalt der QuelleKetola, Annika E., Miika Leppänen, Tuomas Turpeinen, Petri Papponen, Anna Sundberg, Kai Arstila und Elias Retulainen. „Wet Fibre Surface – Does it Behave Like a Gel?“ In Advances in Pulp and Paper Research. Pulp & Paper Fundamental Research Committee (FRC), Manchester, 2022. http://dx.doi.org/10.15376/frc.2022.1.119.
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