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AuthorTitleYearSourceEditionLinkPagesLanguageDetails
Mandalena HermawanTHE EFFECT OF FLOC MICROPROPERTIES ON SEDIMENT COMPACTION2006Thesis Link 1-214English
J. Rane, D. Harbottle, S. BanerjeeThe Effect of Fluid Dynamic Shear and Gravity on the Stability of W/O Surfactant Stabilised Emulsions20107th North American Conference on Multiphase TechnologyAbstract Link English
T. M. Silva, N. N. P. Cerize, A. M. OliveiraThe Effect of High Shear Homogenization on Physical Stability of Emulsions2016International Journal of Chemistry8, No. 4 Link 52-61English
Eoin G. Murphy, John T. Tobin, Yrjo H. Roos, Mark A. FenelonThe effect of high velocity steam injection on the colloidal stability of concentrated emulsions for the manufacture of infant formulations2011Procedia Food Science1 Link 1309-1315English
Chih-I. Hsu, Kung-Hsu Hou, Ming-Der Ger, Gao-Liang WangThe effect of incorporated self-lubricated BN(h) particles on the tribological properties of Ni–P/BN(h) composite coatings2015Applied Surface ScienceVolume 357, Part B Link 1727–1735English
Igor B. Silva, Joao C. Queiroz Neto, Denise F.S. PetriThe effect of magnetic field on ion hydration and sulfate scale formation2015Colloids and Surfaces A: Physicochemical and Engineering Aspects465 Link 175–183English
Tao Yang, Doris Segets, Thaseem Thajudeen, Yongsheng Han, Wolfgang PeukertThe effect of mixing on silver particle morphology in flow synthesis2018Chemical Engineering Science192 Link 254–263English
Alice Moscovici Joubran, Inbal Hanuka Katz, Zoya Okun, Maya Davidovich-Pinhas, Avi ShpigelmanThe effect of pressure level and cycling in high-pressure homogenization on physicochemical, structural and functional properties of filtered and non-filtered strawberry nectar2019Innovative Food Science & Emerging TechnologiesAvailable online 30 July 2019 Link 102203English
Kelly, Grace M.The effects of formulation and processing on surface characteristics and functional properties of dairy powders2016PhD Thesis Link 1-230English
Oguz Kaan Ozturk, Behic MertThe effects of microfluidization on rheological and textural properties of gluten-free corn breads2018Food Research International105 Link 782-792English
Suzanna Azoubel, Shlomo MagdassiThe formation of carbon nanotube dispersions by high pressure homogenization and their rapid characterization by analytical centrifuge2010Carbon10.1016/j.carbon.2010.05.024 1-30English
R. Moyon, K. Golz, L. ZastrowThe formulation of a distinctive skin care product2007Cosméto-Scientifique-SCC Chapitre du QuébecVolume 8, No 3 8-22German
B. Fuchs, A. Andan, E. Gommeren, M. Doby, G. Wood, A. Trasatti, S. ReddellThe impact of fermentation recipe and time on downstream processing2008DuPont Engineering Research & Technology (DuET)AFS Society Meeting Spring 2008 Link 1-8English
G. Arnold,S. Schuldt, Y. Schneider, J. Friedrichs, F. Babick, C. Werner, H. RohmThe impact of lecithin on rheology, sedimentation and particle interactions in oil-based dispersions2013Colloids and Surfaces A: Physicochemical and Engineering Aspects418 Link 147–156English
Dafna Meshulam, Julia Slavuter, Uri LesmesTHE INFLUENCE OF A HYDROPHOBICALLY MODIFIED INULIN ON FOOD EMULSIONS STABILITY TO ADULT GASTROINTESTINAL CONDITIONS20135th International Symposium on delevery of Functionality in Complex Food Systems - Physically Inspired Approaches from the Naoscale to the MicroscaleAbstract Link 1English
Å. Nyflött, E. Moons, C. Bonnerup, G. Carlsson, L. Järnström, M. LesteliusThe influence of clay orientation and crystallinity on oxygen permeation in dispersion barrier coatings2016Applied Clay ScienceVolume 126 Link 17-24English
Duoxia Xu, Yameng Qi, Xu Wang, Xin Li, Shaojia Wang, Yanping Cao, Chengtao Wang, Baoguo Sun, Eric Decker and Atikorn PanyaThe influence of flaxseed gum on the microrheological properties and physicochemical stability of whey protein stabilized β-carotene emulsions2017Food Funct.Advance Article, DOI: 10.1039/C6FO01357K Link English
Duoxia Xu, Yameng Qi, Xu Wang, Xin Li, Shaojia Wang, Yanping Cao, Chengtao Wang, Baoguo Sun, Eric Decker and Atikorn PanyaThe influence of flaxseed gum on the microrheological properties and physicochemical stability of whey protein stabilized β-carotene emulsions2017Food Funct.8 Link 415-423English
Daan Curvers, Shane P. Usher, Adam R. Kilcullen, Peter J. Scales, Hans Saveyn, Paul Van der MeerenThe influence of ionic strength and osmotic pressure on the dewatering behaviour of sewage sludge2009Chemical Engineering Science64 2448-2454English
Andrij Pich, Sebastian Berger, Olga Ornatsky, Vladimir Baranov, Mitchell A. WinnikThe influence of PEG macromonomers on the size and properties of thermosensitive aqueous microgels2009Colloid Polym Sci287 Link 269-275English

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