Artigos de revistas sobre o tema "Rheological and complexation physico-Chemical properties"
Crie uma referência precisa em APA, MLA, Chicago, Harvard, e outros estilos
Veja os 50 melhores artigos de revistas para estudos sobre o assunto "Rheological and complexation physico-Chemical properties".
Ao lado de cada fonte na lista de referências, há um botão "Adicionar à bibliografia". Clique e geraremos automaticamente a citação bibliográfica do trabalho escolhido no estilo de citação de que você precisa: APA, MLA, Harvard, Chicago, Vancouver, etc.
Você também pode baixar o texto completo da publicação científica em formato .pdf e ler o resumo do trabalho online se estiver presente nos metadados.
Veja os artigos de revistas das mais diversas áreas científicas e compile uma bibliografia correta.
Cuvillier, Luana, Arianna Passaretti, Elodie Guilminot e Edith Joseph. "Agar and Chitosan Hydrogels’ Design for Metal-Uptaking Treatments". Gels 10, n.º 1 (11 de janeiro de 2024): 55. http://dx.doi.org/10.3390/gels10010055.
Texto completo da fonteDebertrand, Louis, Jingwen Zhao, Costantino Creton e Tetsuharu Narita. "Swelling and Mechanical Properties of Polyacrylamide-Derivative Dual-Crosslink Hydrogels Having Metal–Ligand Coordination Bonds as Transient Crosslinks". Gels 7, n.º 2 (15 de junho de 2021): 72. http://dx.doi.org/10.3390/gels7020072.
Texto completo da fonteCollar, C., J. C. Martinez, P. Andreu e 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, n.º 3 (junho de 2000): 217–26. http://dx.doi.org/10.1177/108201320000600304.
Texto completo da fonteVerrez-Bagnis, V�ronique, e Marc J�r�me. "Physico-chemical properties and rheological behaviour ofPatella caerula paramyosin". Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung 201, n.º 3 (maio de 1995): 230–35. http://dx.doi.org/10.1007/bf01192994.
Texto completo da fonteBruno, de Sousa Carvalho, Antonio Pereira da Silva Marco, Leal Freitas eSouza Jessica, Ferreira Vieira Nubia, Rocha Placido Geovana, Soares Nicolau Edmar, Evandro Lage Moacir e Bauduino Soares Neves Rodrigo. "Physico-chemical and rheological properties of prato cheese during ripening". African Journal of Biotechnology 14, n.º 24 (17 de junho de 2015): 2028–34. http://dx.doi.org/10.5897/ajb2015.14639.
Texto completo da fonteKaur, Lovedeep, Jaspreet Singh, Owen J. McCarthy e Harmit Singh. "Physico-chemical, rheological and structural properties of fractionated potato starches". Journal of Food Engineering 82, n.º 3 (outubro de 2007): 383–94. http://dx.doi.org/10.1016/j.jfoodeng.2007.02.059.
Texto completo da fonteSady, M., J. Domagała, T. Grega e D. Najgebauer-Lejko. "Sensory and physico-chemical properties of commercially available kefir". Biotehnologija u stocarstvu 23, n.º 5-6-2 (2007): 199–206. http://dx.doi.org/10.2298/bah0702199s.
Texto completo da fonteSahu, Pooja, P. S. Pisalkar, S. Patel e Pratibha Katiyar. "Physico-chemical and Rheological Properties of Karaya Gum (Sterculia urens Roxb.)". International Journal of Current Microbiology and Applied Sciences 8, n.º 04 (10 de abril de 2019): 672–81. http://dx.doi.org/10.20546/ijcmas.2019.804.072.
Texto completo da fonteKrystyjan, Magdalena, Wojciech Ciesielski, Dorota Gumul, Krzysztof Buksa, Rafał Ziobro e Marek Sikora. "Physico-chemical and rheological properties of gelatinized/freeze-dried cereal starches". International Agrophysics 31, n.º 3 (1 de julho de 2017): 357–65. http://dx.doi.org/10.1515/intag-2016-0058.
Texto completo da fonteMujoo, Rajni, e S. Zakiuddin Ali. "Changes in physico‐chemical and rheological properties of rice during flaking". International Journal of Food Properties 3, n.º 1 (março de 2000): 117–35. http://dx.doi.org/10.1080/10942910009524620.
Texto completo da fonteRagoubi, Mohamed, Caroline Terrié e Nathalie Leblanc. "Physico-Chemical, Rheological, and Viscoelastic Properties of Starch Bio-Based Materials". Journal of Composites Science 6, n.º 12 (6 de dezembro de 2022): 375. http://dx.doi.org/10.3390/jcs6120375.
Texto completo da fonteOhlendorf, D., W. Interthal e H. Hoffmann. "Surfactant systems for drag reduction: Physico-chemical properties and rheological behaviour". Rheologica Acta 25, n.º 5 (setembro de 1986): 468–86. http://dx.doi.org/10.1007/bf01774397.
Texto completo da fonteAndrysewicz, Edyta, Jan Ryszard Dąbrowski e Grzegorz Leonow. "Investigations of Mixed and Submandibular/Sublingual Saliva". Solid State Phenomena 147-149 (janeiro de 2009): 788–93. http://dx.doi.org/10.4028/www.scientific.net/ssp.147-149.788.
Texto completo da fonteАлександр Геннадьевич, Кручинин,, Илларионова, Елена Евгеньевна, Туровская, Светлана Николаевна e Бигаева, Алана Владиславовна. "A study of the effect of protein profile on structural and mechanical parameters of dairy biosystems with intermediate moisture content". Food processing industry, n.º 1 (10 de janeiro de 2023): 59–62. http://dx.doi.org/10.52653/ppi.2023.1.1.017.
Texto completo da fonteMartin-Benlloch, X., A. Novodomska, D. Jacquemin, E. Davioud-Charvet e M. Elhabiri. "Iron(iii) coordination properties of ladanein, a flavone lead with a broad-spectrum antiviral activity". New Journal of Chemistry 42, n.º 10 (2018): 8074–87. http://dx.doi.org/10.1039/c7nj04867j.
Texto completo da fonteEshdavlatova, G. E., e A. X. Panjiyev. "Study of thickening polymeric compositions for printing fabric of blended fibers". E3S Web of Conferences 402 (2023): 14032. http://dx.doi.org/10.1051/e3sconf/202340214032.
Texto completo da fonteLangenfeld, Anne, e Marie José Stébé. "Influence of physico-chemical parameters on rheological properties of concentrated reverse emulsions". Physical Chemistry Chemical Physics 4, n.º 2 (4 de janeiro de 2002): 322–27. http://dx.doi.org/10.1039/b107745g.
Texto completo da fontePing, Ali, Panpan Du, Xilian Wei, Dezhi Sun, Junhong Zhang, Jie Liu e Xinran Zhong. "Rheological behavior and physico-chemical properties of cetyltrimethylammonium salicylate in aqueous solutions". Fluid Phase Equilibria 369 (maio de 2014): 39–46. http://dx.doi.org/10.1016/j.fluid.2014.02.022.
Texto completo da fonteAndreev, A. A., P. M. Tyukilina, V. A. Tyshchenko, N. M. Maximov, V. A. Pilshchikov e D. V. Leshchenko. "Synergetic effect in modification of oxidized road bitumens of different group composition". World of petroleum products 03 (2022): 12–19. http://dx.doi.org/10.32758/2782-3040-2022-0-3-12-19.
Texto completo da fonteDamian, Cristina, Ana Leahu, Sorina Ropciuc e Mircea-Adrian Oroian. "Some quality parameters of mustards from the Romanian market". Ovidius University Annals of Chemistry 29, n.º 2 (1 de dezembro de 2018): 126–29. http://dx.doi.org/10.2478/auoc-2018-0019.
Texto completo da fonteTer-Martirosyan, Zaven, Eugene Sobolev e Armen Ter-Martirosyan. "Rheological Properties of Sandy Soils". Advanced Materials Research 1073-1076 (dezembro de 2014): 1673–79. http://dx.doi.org/10.4028/www.scientific.net/amr.1073-1076.1673.
Texto completo da fonteYoussef, Khaled M., El-Sayed A. Abd El-Hady, Salah K. El-Samahy e Adel A. Shatta. "Physico - Chemical , Rheological and Sensory Properties of Date Phoenix Dactylifera Var. Shamia Sheets". مجلة العلوم الزراعية و البيطرية 7, n.º 1 (janeiro de 2014): 59–68. http://dx.doi.org/10.12816/0009462.
Texto completo da fonteK���k�ner, E., e Z. U. Haque. "Physico-chemical and rheological properties of full fat and low fat edam cheeses". European Food Research and Technology 217, n.º 4 (1 de outubro de 2003): 281–86. http://dx.doi.org/10.1007/s00217-003-0752-x.
Texto completo da fonteIsrar, Tahreem, Allah Rakha, Summer Rashid, Aamir Shehzad, Waqas Ahmed e Muhammad Sohail. "Effect of Basil Seed Gum on Physico-Chemical and Rheological Properties of Bread". Journal of Food Processing and Preservation 41, n.º 5 (21 de setembro de 2016): e13128. http://dx.doi.org/10.1111/jfpp.13128.
Texto completo da fonteAbosede, Olufunso O. "Synthesis, UV-Vis Spectroscopic and Physico-chemical Characterization of Oxovanadyl Complexes of Lincomycin and Neomycin". International Journal for Research in Applied Science and Engineering Technology 10, n.º 1 (31 de janeiro de 2022): 298–304. http://dx.doi.org/10.22214/ijraset.2022.39801.
Texto completo da fonteCorrea-Pacheco, Zormy Nacary, P. A. González-Fuentes, C. L. Tramón-Pregnan, S. C. Solorzano-Ojeda, A. Zúñiga-Quintana, M. A. Sabino Gutiérrez e J. L. Jiménez-Pérez. "Physico-chemical and mechanical thermo-rheological characterization of three varieties of triticale starches". Superficies y Vacío 32 (28 de setembro de 2020): 1–5. http://dx.doi.org/10.47566/2019_syv32_1-010001.
Texto completo da fonteCorrea-Pacheco, Zormy Nacary, P. A. González-Fuentes, C. L. Tramón-Pregnan, S. C. Solorzano-Ojeda, A. Zúñiga-Quintana, M. A. Sabino Gutiérrez e J. L. Jiménez-Pérez. "Physico-chemical and mechanical thermo-rheological characterization of three varieties of triticale starches". Superficies y Vacío 32 (28 de setembro de 2020): 1–5. http://dx.doi.org/10.47566/syv.v32i0.254.
Texto completo da fonteKattaev, Nuritdin T., Babaev Tuygun, Dilnoza Adinaeva, Mannon Jumaev e Kholida Azizova. "A new granulated sorbent based on acrylonitrile: Synthesis and physico-chemical properties". BIO Web of Conferences 95 (2024): 01043. http://dx.doi.org/10.1051/bioconf/20249501043.
Texto completo da fonteChatziantoniou, Soumela E., Apostolos S. Thomareis e Michael G. Kontominas. "Effect of chemical composition on physico-chemical, rheological and sensory properties of spreadable processed whey cheese". European Food Research and Technology 241, n.º 6 (28 de julho de 2015): 737–48. http://dx.doi.org/10.1007/s00217-015-2499-6.
Texto completo da fonteMallick, Suman, Kaushik Pal, Falguni Chandra e Apurba L. Koner. "Investigation of the effect of cucurbit[7]uril complexation on the photophysical and acid–base properties of the antimalarial drug quinine". Physical Chemistry Chemical Physics 18, n.º 44 (2016): 30520–29. http://dx.doi.org/10.1039/c6cp04931a.
Texto completo da fonteZainullina, A. Sh, e A. Zh Arystan. "Investigation of the effect of depressor additives on the rheological properties of oil". Journal of Almaty Technological University, n.º 3 (16 de janeiro de 2021): 104–7. http://dx.doi.org/10.48184/2304-568x-2020-3-104-107.
Texto completo da fontePratap, Devendra, Rakhi Singh e Ankur Ojha. "Evaluation of Physico-chemical and Rheological Properties of Blend of Soy with Standardized Milk". Indian Journal of Nutrition and Dietetics 56, n.º 2 (3 de abril de 2019): 124. http://dx.doi.org/10.21048/ijnd.2019.56.2.23204.
Texto completo da fontePevere, A., G. Guibaud, E. van Hullebusch e P. Lens. "Identification of rheological parameters describing the physico-chemical properties of anaerobic sulphidogenic sludge suspensions". Enzyme and Microbial Technology 40, n.º 4 (março de 2007): 547–54. http://dx.doi.org/10.1016/j.enzmictec.2006.05.010.
Texto completo da fonteBinsi, P. K., B. A. Shamasundar e A. O. Dileep. "Some physico-chemical, functional and rheological properties of actomyosin from green mussel (Perna viridis)". Food Research International 39, n.º 9 (novembro de 2006): 992–1001. http://dx.doi.org/10.1016/j.foodres.2006.07.008.
Texto completo da fonteWei-Chen, Pan, Liu Yu-Ming e Shiau Sy-Yu. "Effect of okara and vital gluten on physico-chemical properties of noodle". Czech Journal of Food Sciences 36, No. 4 (3 de setembro de 2018): 301–6. http://dx.doi.org/10.17221/329/2017-cjfs.
Texto completo da fonteHabib, A. O., I. Aiad, T. A. Youssef e A. M. Abd El-Aziz. "Effect of some chemical admixtures on the physico-chemical and rheological properties of oil well cement pastes". Construction and Building Materials 120 (setembro de 2016): 80–88. http://dx.doi.org/10.1016/j.conbuildmat.2016.05.044.
Texto completo da fonteKumar, Sushant, N. V. Satheesh Madhav, Anurag Verma, Kamla Pathak e Swarnima Pandey. "A Novelistic Biomaterial from Natural Source: its Isolation and Physico-Chemical Characterization". Sumerianz Journal of Medical and Healthcare, n.º 41 (11 de março de 2021): 35–42. http://dx.doi.org/10.47752/sjmh.41.35.42.
Texto completo da fonteKumar, Sushant, N. V. Satheesh Madhav, Anurag Verma, Kamla Pathak e Swarnima Pandey. "A Novelistic Biomaterial from Natural Source: its Isolation and Physico-Chemical Characterization". Sumerianz Journal of Medical and Healthcare, n.º 41 (11 de março de 2021): 32–39. http://dx.doi.org/10.47752/sjmh.41.32.39.
Texto completo da fonteDhiman, Atul, Rajat Suhag, Kiran Verma, Dhruv Thakur, Anit Kumar, Ashutosh Upadhyay e Anurag Singh. "Influence of microfluidization on physico-chemical, rheological, thermal properties and cholesterol level of cow ghee". LWT 160 (abril de 2022): 113281. http://dx.doi.org/10.1016/j.lwt.2022.113281.
Texto completo da fonteSuraweera, Dinushika, e Sukanya Wichchukit. "Physico-chemical and rheological properties of plain yogurt made from goat’s milk during refrigerated storage". E3S Web of Conferences 187 (2020): 04012. http://dx.doi.org/10.1051/e3sconf/202018704012.
Texto completo da fonteSalameh, Christelle, Joël Scher, Jeremy Petit, Claire Gaiani, Chadi Hosri e Sylvie Banon. "Physico-chemical and rheological properties of Lebanese kishk powder, a dried fermented milk-cereal mixture". Powder Technology 292 (maio de 2016): 307–13. http://dx.doi.org/10.1016/j.powtec.2016.01.040.
Texto completo da fonteAbou-Soliman, Nagwa H. I., Sally S. Sakr e Sameh Awad. "Physico-chemical, microstructural and rheological properties of camel-milk yogurt as enhanced by microbial transglutaminase". Journal of Food Science and Technology 54, n.º 6 (27 de março de 2017): 1616–27. http://dx.doi.org/10.1007/s13197-017-2593-9.
Texto completo da fonteEl Achaby, Mounir, Nassima El Miri, Hassan Hannache, Said Gmouh, Vera Trabadelo, Adil Aboulkas e Hicham Ben Youcef. "Cellulose nanocrystals from Miscanthus fibers: insights into rheological, physico-chemical properties and polymer reinforcing ability". Cellulose 25, n.º 11 (21 de setembro de 2018): 6603–19. http://dx.doi.org/10.1007/s10570-018-2047-1.
Texto completo da fonteAl-Itry, Racha, Khalid Lamnawar e Abderrahim Maazouz. "Reactive extrusion of PLA, PBAT with a multi-functional epoxide: Physico-chemical and rheological properties". European Polymer Journal 58 (setembro de 2014): 90–102. http://dx.doi.org/10.1016/j.eurpolymj.2014.06.013.
Texto completo da fonteYousif, E. I., M. G. E. Gadallah e Afaf M. Sorour. "Physico-chemical and rheological properties of modified corn starches and its effect on noodle quality". Annals of Agricultural Sciences 57, n.º 1 (junho de 2012): 19–27. http://dx.doi.org/10.1016/j.aoas.2012.03.008.
Texto completo da fonteKozdrach, R. "The Tribological, Physico-Chemical and Rheological Properties of Lubricating Grease Produced on Epoxy Resin Base". Tribology in Industry 42, n.º 2 (15 de junho de 2020): 255–67. http://dx.doi.org/10.24874/ti.760.09.19.04.
Texto completo da fonteSeth, Dibyakanta, Hari Niwas Mishra e Sankar Chandra Deka. "Effect of hydrocolloids on the physico-chemical and rheological properties of reconstituted sweetened yoghurt powder". Journal of the Science of Food and Agriculture 98, n.º 5 (25 de setembro de 2017): 1696–702. http://dx.doi.org/10.1002/jsfa.8641.
Texto completo da fonteKudaibergenov, Sarkyt E., Gulnur S. Tatykhanova, Vladimir B. Sigitov, Zhanar A. Nurakhmetova, Eugene V. Blagikh, Iskander Sh Gussenov e Tulegen M. Seilkhanov. "Physico-Chemical and Rheological Properties of Gellan in Aqueous-Salt Solutions and Oilfield Saline Water". Macromolecular Symposia 363, n.º 1 (maio de 2016): 20–35. http://dx.doi.org/10.1002/masy.201500139.
Texto completo da fonteMiryahyaei, S., K. Olinga, F. A. Abdul Muthalib, T. Das, M. S. Ab Aziz, M. Othman, J. C. Baudez, D. Batstone e N. Eshtiaghi. "Impact of rheological properties of substrate on anaerobic digestion and digestate dewaterability: New insights through rheological and physico-chemical interaction". Water Research 150 (março de 2019): 56–67. http://dx.doi.org/10.1016/j.watres.2018.11.049.
Texto completo da fonteSzewczak, Andrzej, e Maciej Szeląg. "Physico-Mechanical and Rheological Properties of Epoxy Adhesives Modified by Microsilica and Sonication Process". Materials 13, n.º 23 (24 de novembro de 2020): 5310. http://dx.doi.org/10.3390/ma13235310.
Texto completo da fonte