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1,335 results on '"THICKENING agents"'

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1. Studying the rheological properties of thickening compositions for fabric padding based on mixed fibers.

2. Application of strengthening compositions in floral printing on mixed fiber.

3. Polymeric flocculation of oil sands tailings: Unveiling rheological indicators and dynamics of bitumen release.

4. Transfer Learning for Thickener Control.

5. Gastroesophageal Reflux in Infants and Children: Diagnosis and Treatment.

6. 番茄皮渣果胶结构表征与流变学特性研究.

7. Isolation, Characterization, and Modification of Starch Isolated From Waste‐Cooked Non‐Waxy Rice Water.

8. Optimizing Pectin Yield From Burmese Grape (Baccaurea ramiflora) Peels Using Box–Behnken Design and Quality Evaluation.

9. Potential stabilization effect of native and modified anchote (Coccinia abyssinica) starches in tomato sauce.

10. Investigation into pectin extraction and technological implementations in the food industry.

11. Preparation and Performance Evaluation of CO 2 Foam Gel Fracturing Fluid.

12. Go GLAM.

13. Lubrication mechanism of C@Ag core–shell materials as grease additive.

14. Hydrolyzed bacterial cellulose as a UV radiation barrier.

15. The role of hyperbranched polyesters in acrylamide‐based polymers as thickening agents in aqueous solutions.

16. Role of Varieties of Starch in the Development of Edible Films—A Review.

17. The Application of Hydrophilic Colloid in Dysphagia Food.

18. 富含蛋白质浓稠蛹虫草乳的流变学和体外消化特性研究.

19. Performance Assessment on the Manufacturing of Zn-22Al-2Cu Alloy Foams Using Barite by Melt Route.

20. Effect of CO 2 Thickeners on CH 4 -CO 2 Replacement in Hydrate-Bearing Sediment.

21. Effects of different types of starches on heat penetration and physicochemical characteristics in alfredo sauce.

22. Effect of Feed Concentraiion on the Pariicle Flocculaiion and Settiing Behavior in a Thickener.

23. 1, 2-丙二醇基改性瓜尔胶合成及其压裂液性能.

24. 食品增稠剂对果酱质地的影响研究进展.

25. 绿色矿山尾砂综合利用技术研究.

26. Recent Advancements on Barnyard Millet Starch: A Sustainable Alternative to Conventional Starch.

27. Development and Evaluation of fish-based Sauce Prepared with Mechanically Separated Meat of Hybrid Sorubim.

28. Proximate Analysis and Techno-Functional Properties of Berberis aristata Root Powder: Implications for Food Industry Applications.

29. Yeast polysaccharides: The environmentally friendly polysaccharides with broad application potentials.

30. CO2 干法压裂用支化硅氧烷及含氟聚合物类增稠剂研究现状与应用进展.

31. Effects of dispersing media on the rheological and tribological properties of basil seed mucilage‐based thickened liquids.

32. Effect of Grease Composition on Impact-Sliding Wear.

33. Rheological and Structural Characterization of Carrageenans during Depolymerization Conducted by a Marine Bacterium Shewanella sp. LE8.

34. QbD Approach in Cosmetic Cleansers Research: The Development of a Moisturizing Cleansing Foam Focusing on Thickener, Surfactants, and Polyols Content.

35. Index (physical properties) of texture perception of thickened liquids with different thickening agents: Sensory analysis and instrumental measurements.

36. Shear properties and dynamic responses of greases in a micrometer-order gap.

37. Food and human health applications of edible mushroom by-products.

38. Plant-Based Meat Analogues: Exploring Proteins, Fibers and Polyphenolic Compounds as Functional Ingredients for Future Food Solutions.

39. Improving swallowing function with thickening agents in post-stroke oropharyngeal dysphagia: a real-world experience.

40. Study of the Influence of Base Oil on the Lubricating Properties of Greases Obtained from Secondary Raw Materials.

41. Determination of Physicochemical and Functional Properties of Cross‐Linked, Hydroxypropylated, and Dual Modified Corn Starch and Investigation of Its Use as Gelling Agent in Soft Confectionery.

42. Quality-by-design driven approach in the formulation of an anti-ulcer and gastro-protective oral suspension.

43. Exploring The Versatility Of Topical Gels: - An Overview.

44. 市販トロミ付与水溶液のテクスチャー知覚の 指標となる力学的特性 ―官能評価と機器分析を用いて―

45. Systematic Review of Solubility, Thickening Properties and Mechanisms of Thickener for Supercritical Carbon Dioxide.

46. Molecular Dynamics Simulation on Thickening and Solubility Properties of Novel Thickener in Supercritical Carbon Dioxide.

47. Rheological and textural properties of fish gelatine-microbial transglutaminase gel microparticles as thickener for texture-modified food.

48. Influence of dispersion media on the rheology and oral tribology of the konjac glucomannan/xanthan gum thickener.

49. Antimicrobial properties of deep-sea water and its potential as thickener in the cosmeceutical industry.

50. Cremige Kreationen: Konsistenz ist Kunst.

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