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المؤلفون: Nazir, A.
المساهمون: Wageningen University, Karin Schroen, Remko Boom
مصطلحات موضوعية: fouling, poriëngrootte, emulgeren, emulsification, emulsions, kunstmatige membranen, emulsies, sieves, pore size, emulsifying, emulgering, Food Process Engineering, vervuiling door afzetting, artificial membranes, zeven, VLAG
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::b90aeb346baa515b8444602b423b8b91
https://research.wur.nl/en/publications/premix-emulsification-systems -
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المؤلفون: Schwenzfeier, A.
المساهمون: Wageningen University, Harry Gruppen, Peter Wierenga, Michel Eppink
مصطلحات موضوعية: algae, Bio Process Engineering, functional properties, Food Chemistry, foaming, functionele eigenschappen, emulgeren, schuimen, emulsions, algen, eiwitten, proteins, emulsies, Levensmiddelenchemie, emulsifying, VLAG
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::e04fe9224702feab6c4dda2282e315cb
https://research.wur.nl/en/publications/physico-chemical-and-techno-functional-properties-of-proteins-iso -
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مصطلحات موضوعية: fouling, poriëngrootte, emulgeren, emulsification, emulsions, kunstmatige membranen, emulsies, sieves, pore size, emulsifying, emulgering, Food Process Engineering, vervuiling door afzetting, artificial membranes, zeven, VLAG
URL الوصول: https://explore.openaire.eu/search/publication?articleId=dris___00893::833cc2f66ca27171607b35b2eb43b459
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مصطلحات موضوعية: algae, Bio Process Engineering, functional properties, Food Chemistry, foaming, functionele eigenschappen, emulgeren, schuimen, emulsions, algen, eiwitten, proteins, emulsies, Levensmiddelenchemie, emulsifying, VLAG
URL الوصول: https://explore.openaire.eu/search/publication?articleId=dris___00893::beba22ff02b0761919069dc1c97f857a
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المؤلفون: Anthonissen IH, Smallegange JP, LAE
مصطلحات موضوعية: cement, norm, geosta-e mix, emulgeren, recycling, pah, emulsions, emulsie, foundation, hergebruik, building materials, test, pak, stabilisatie, koper, uitspoelen, nen 7345, pollution, wegenbouw, standtest, immobiliseren, lead, fixation, lood, zinc, bouwmateriaal, aardolie, road construction, testing, fundering, leaching, copper, mineral oils, standards, verontreiniging, zink
وصف الملف: application/pdf; 27 p; 914 kb
URL الوصول: https://explore.openaire.eu/search/publication?articleId=narcis______::b56a9cad8a01bc449c0268f074f2ca29
http://hdl.handle.net/10029/260186 -
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مصطلحات موضوعية: cement, norm, geosta-e mix, emulgeren, recycling, pah, emulsions, emulsie, foundation, hergebruik, building materials, test, pak, stabilisatie, koper, uitspoelen, nen 7345, pollution, wegenbouw, standtest, immobiliseren, lead, fixation, lood, zinc, bouwmateriaal, aardolie, road construction, testing, fundering, leaching, copper, mineral oils, standards, verontreiniging, zink
URL الوصول: https://explore.openaire.eu/search/publication?articleId=dris___00893::0c3bec49f237a66c34846dd2880a830f
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المصدر: Voedingsmiddelentechnologie. 36(14/15):14-16
مصطلحات موضوعية: voedseltechnologie, food industry, voedselindustrie, savings, energie, emulgeren, emulsification, emulsions, besparingen, conferences, emulsies, membranen, membranes, emulsifying, conferenties, food technology, emulgering, Food Process Engineering, VLAG, energy
URL الوصول: https://explore.openaire.eu/search/publication?articleId=dris___00893::f317dbf584d89587b37a60aefc4e6159
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المؤلفون: van Dijke, K.C.
المصدر: Chemie Magazine, 2010(1), 13-13
مصطلحات موضوعية: voedseltechnologie, microtechniques, emulgeren, voedselemulsies, emulsions, low fat products, vetarme producten, voeding en gezondheid, microtechnieken, emulsies, nutrition and health, fat emulsions, food emulsions, vetemulsies, emulsifying, food technology, Food Process Engineering, VLAG
وصف الملف: application/octet-stream
URL الوصول: https://explore.openaire.eu/search/publication?articleId=narcis______::096359fa2bdf7a1a7e80e2b504cfcf39
https://research.wur.nl/en/publications/microtechnologie-voor-minder-vette-mayonaise -
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المصدر: Industrial Proteins. 8(3):3-5
مصطلحات موضوعية: peulvruchteiwit, structuur, literatuuroverzichten, literature reviews, structure activity relationships, emulgeren, protein engineering, sojabonen, Instituut voor Agrotechnologisch Onderzoek, eiwittechnologie, eiwitten, sojaeiwit, proteins, botanical composition, globulinen, botanische samenstelling, Agrotechnological Research Institute, soyabeans, structuuractiviteitsrelaties, legume protein, soya protein, emulsifying, structure, globulins
URL الوصول: https://explore.openaire.eu/search/publication?articleId=dris___00893::9f20222139f9dddf2d52292c9c59cf9d
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