205 results on '"Hemar Y"'
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2. A Constitutive Model for the Rheological Behavior of Sheep Rumen Digesta
3. Pulsed electric field treatment of reconstituted skim milks at alkaline pH or with added EDTA
4. Adsorption of milk proteins onto rice starch granules
5. Direct measurements of interfacial interactions between pectin and κ-casein and implications for the stabilisation of calcium-free casein micelle mimics
6. An Expanded Finite Element Model of the Intestinal Mixing of Digesta
7. Formation by high power ultrasound of aggregated emulsions stabilised with milk protein concentrate (MPC70)
8. Microrheological studies offer insights into polysaccharide gels
9. Diffusing wave spectroscopy investigations of acid milk gels containing pectin
10. Bio-inspired network optimization in soft materials — Insights from the plant cell wall
11. Probing particle-particle interactions in flocculated oil-in-water emulsions using ultrasonic attenuation spectrometry
12. Coalescence of oil droplets in oil-in-water emulsions formed with highly hydrolysed whey proteins as influenced by xanthan addition
13. Characterization of flow and mixing regimes within the ileum of the brushtail possum using residence time distribution analysis with simultaneous spatio-temporal mapping
14. Determination of early stages of rennet-induced aggregation of casein micelles by diffusing wave spectroscopy and rheological measurements
15. Heat-induced flocculation of microparticulated whey proteins (MWP); consequences for mixed gels made of MWP and β-lactoglobulin
16. Effect of temperature and pH on the properties of skim milk gels made from a tamarillo (Cyphomandra betacea) coagulant and rennet
17. Exercise training reduces the flesh firmness of juvenile hāpuku (Polyprion oxygeneios) with a hypertrophic reduction in muscle fibre density
18. Changes in the viscoelastic behavior of the rumenal digesta mat of sheep fed on pasture or chaffed luzern hay
19. Characterization of flow and mixing regimes within the ileum of the brushtail possum using residence time distribution analysis with simultaneous spatio-temporal mapping
20. Heat-induced flocculation of microparticulated whey proteins (MWP); consequences for mixed gels made of MWP and beta-lactoglobulin
21. An Expanded Finite Element Model of the Intestinal Mixing of Digesta
22. Effect of storage time and temperature of milk protein concentrate (MPC85) on the renneting properties of skim milk fortified with MPC85
23. Changes in the viscoelastic behaviour of the rumenal digesta mat of sheep fed on pasture or chaffed lucerne hay
24. Diffusing-wave spectroscopy investigation of heated reconstituted skim milks containing calcium chloride
25. Effect of the extent of pasting on the dynamic rheological properties of acidified skim milk gels containing normal rice starch
26. Effect of high-pressure treatment on various starch-in-water suspensions
27. Effect of pH adjustment at heating on the rheological properties of acid skim milk gels with added potato starch
28. Microrheological studies reveal semiflexible networks in gels of a ubiquitous cell wall polysaccharide
29. Effect of potato starch addition on the acid gelation of milk
30. EFFECTS OF BIOPOLYMER ADDITION ON THE DYNAMIC RHEOLOGY AND MICROSTRUCTURE OF RENNETED SKIM MILK SYSTEMS
31. Changes in the physical properties of stomach digesta during fasting in tammar wallabies (Macropus eugenii eugenii)
32. Micro-rheological investigation of dextran solutions using diffusing wave spectroscopy
33. Effects of storage temperature on the solubility of milk protein concentrate (MPC85)
34. DWS Microrheology of a Linear Polysaccharide
35. RHEOLOGICAL PROPERTIES OF OIL‐IN‐WATER EMULSIONS FORMED WITH MILK PROTEIN CONCENTRATE
36. Enhancement of coalescence by xanthan addition to oil-in-water emulsions formed with extensively hydrolysed whey proteins
37. Influence of κ-carrageenan on the aggregation behaviour of proteins in heated whey protein isolate solutions
38. Monitoring of flocculation and creaming of sodium-caseinate-stabilized emulsions using diffusing-wave spectroscopy
39. Dynamic light scattering investigation of guar/dextran mixtures in aqueous solutions
40. Dynamic light scattering investigation of sodium caseinate and xanthan mixtures
41. Process-induced changes in whey proteins during the manufacture of whey protein concentrates
42. Small and large deformation rheology and microstructure of κ-carrageenan gels containing commercial milk protein products
43. RHEOLOGICAL AND MICROSTRUCTURAL CHARACTERISTICS OF MODEL PROCESSED CHEESE ANALOGUES
44. Influence of xanthan gum on the formation and stability of sodium caseinate oil-in-water emulsions
45. Viscosity, microstructure and phase behavior of aqueous mixtures of commercial milk protein products and xanthan gum
46. Rheological investigations of alkaline-induced gelation of skimmed milk and reconstituted skimmed milk concentrates
47. Dynamic Rheological Properties of Highly Concentrated Protein-Stabilized Emulsions
48. Influence of flocculation on the ultrasonic properties of emulsions: theory
49. Frequency-dependent compressibility in emulsions: Probing interfaces using Isakovich's sound absorption
50. Effective Medium Model for Ultrasonic Attenuation Due to the Thermo-Elastic Effect in Concentrated Emulsions
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