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1
المؤلفون: Reginald H. Walter, Sarah A. Jacon
المصدر: Food Hydrocolloids. 8:469-480
مصطلحات موضوعية: chemistry.chemical_classification, food.ingredient, Molecular mass, Pectin, General Chemical Engineering, Carboxylic acid, Ionic bonding, Sulfuric acid, General Chemistry, Polysaccharide, Dissociation (chemistry), chemistry.chemical_compound, Monomer, food, chemistry, Organic chemistry, Physical chemistry, Food Science
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2
المؤلفون: M. A. Rao, H. J. Cooley, S.A. Jacon, Reginald H. Walter
المصدر: Carbohydrate Polymers. 20:35-41
مصطلحات موضوعية: Chromatography, Polymers and Plastics, Rheometry, Relative viscosity, Intrinsic viscosity, Organic Chemistry, Viscometer, Glucomannan, Natural gum, Viscosity, chemistry.chemical_compound, chemistry, Materials Chemistry, Tartaric acid
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3
المؤلفون: Hector L. Matias, Reginald H. Walter
المصدر: Carbohydrate Polymers. 15:33-40
مصطلحات موضوعية: chemistry.chemical_classification, Molar mass, food.ingredient, Aggregation number, Aqueous solution, Polymers and Plastics, Pectin, Organic Chemistry, Analytical chemistry, Polymer, End-group, food, chemistry, Materials Chemistry, Organic chemistry, Molar mass distribution, Physics::Chemical Physics, Dispersion (chemistry)
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4
المؤلفون: Timothy G. Talomie, Reginald H. Walter
المصدر: Food Hydrocolloids. 4:197-203
مصطلحات موضوعية: chemistry.chemical_classification, Guar gum, Chromatography, food.ingredient, Pectin, Chemistry, General Chemical Engineering, General Chemistry, Electrolyte, Polysaccharide, food, Volume (thermodynamics), Dispersion (chemistry), Food Science, Nuclear chemistry, Sodium alginate
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5
المؤلفون: Ruth Sherman, Reginald H. Walter
المصدر: Colloids and Surfaces. 44:1-16
مصطلحات موضوعية: Mathematical logic, Viscosity, food.ingredient, food, Cooling rate, Pectin, Mathematical analysis, General Engineering, Absolute zero, Algebraic logic, Quotient, Reciprocal, Mathematics
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6
المؤلفون: Shirley C. Seeger, Reginald H. Walter
المصدر: Journal of Food Protection. 53:72-74
مصطلحات موضوعية: food.ingredient, Guar gum, Water activity, Food additive, Mineralogy, Microbiology, Butyric acid, chemistry.chemical_compound, food, chemistry, Glycerol, Gravimetric analysis, Food science, Water content, Potato starch, Food Science
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::61af1759d778bfd1f36c739eddfcab72
https://doi.org/10.4315/0362-028x-53.1.72 -
7
المؤلفون: Reginald H. Walter
المصدر: Polysaccharide Dispersions
مصطلحات موضوعية: chemistry.chemical_classification, chemistry.chemical_compound, Monomer, chemistry, Biochemistry, Organic chemistry, Hemicellulose, Polymer, Cellulose, Solubility, Branching (polymer chemistry), Polysaccharide, Hydrolysate
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::0d877ba529e7194d8dd44c547a4eb925
https://doi.org/10.1016/b978-012733865-1/50010-3 -
8
المؤلفون: Reginald H. Walter
المصدر: Polysaccharide Dispersions
مصطلحات موضوعية: chemistry.chemical_classification, Aqueous solution, Polymer, law.invention, Solvent, symbols.namesake, chemistry, Chemical engineering, law, Phase (matter), Flow birefringence, symbols, Organic chemistry, van der Waals force, Crystallization, Dispersion (chemistry)
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::d50aafca560a0f9d7e74eb56ed1d8e6a
https://doi.org/10.1016/b978-012733865-1/50003-6 -
9
المؤلفون: Reginald H. Walter
المصدر: Polysaccharide Dispersions
مصطلحات موضوعية: State function, Physics, Hysteresis, Thermodynamic equilibrium, Infinitesimal, State (functional analysis), Interval (mathematics), Statistical physics, Algebraic number, Constant (mathematics)
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::e9201fc2f08d6dbb7e23da1f7691af66
https://doi.org/10.1016/b978-012733865-1/50004-8 -
10
المؤلفون: Reginald H. Walter
المصدر: Polysaccharide Dispersions
مصطلحات موضوعية: Solvent, chemistry.chemical_classification, chemistry.chemical_compound, Adsorption, Aqueous solution, chemistry, Organic chemistry, Ionic bonding, Molecule, Alcohol, Polysaccharide, Dissociation (chemistry)
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::1d78b0195e5b4a4d2d947a616e589480
https://doi.org/10.1016/b978-012733865-1/50008-5