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المؤلفون: Khan, Mohd Azeem
المساهمون: Faculteit Betawetenschappen, Kegel, Willem, Haase, Martin
مصطلحات موضوعية: Bijels, nonspherical drops, nanoparticles, Bijels, emulsies, nanodeeltjes, niet-bolvormige druppels, vastlopers, emulsions, jamming
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=od_______101::8b33e5003eda07ff1cc09f2cc16456bb
https://dspace.library.uu.nl/handle/1874/427356 -
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المؤلفون: Kelly Muijlwijk
المساهمون: Wageningen University, C.G.P.H. Schroën, C.C. Berton-Carabin
مصطلحات موضوعية: Coalescence (physics), adsorptie, droplets, Microfluidics, microfluidics, Nanotechnology, voedselemulsies, colloïdale eigenschappen, Hexadecane, emulsions, Surface tension, colloidal properties, Colloid, chemistry.chemical_compound, emulsies, Adsorption, Pulmonary surfactant, Chemical engineering, chemistry, food emulsions, adsorption, Emulsion, druppels, Food Process Engineering, VLAG
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6040d99c4b03b4e6af5f7ad1d6684a81
https://doi.org/10.18174/403476 -
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المؤلفون: Anika Oppermann
المساهمون: Wageningen University, Kees de Graaf, Markus Stieger, Elke Scholten
مصطلحات موضوعية: sensorische wetenschappen, sensory sciences, fats, perceptie, sensory evaluation, gelation, emulsions, perception, Double emulsion, Mouthfeel, emulsies, Oil content, fat, vet, vetten, Food science, VLAG, Human Nutrition & Health, Fat reduction, Chemistry, Humane Voeding & Gezondheid, Oil droplet, Food products, Emulsion, sensorische evaluatie, gelering
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::16e3973e3053834c705012369c2a0b94
https://doi.org/10.18174/403479 -
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المؤلفون: Peng, Jinfeng
المساهمون: Wageningen University, Erik van der Linden, Paul Venema, K.P. Velikov
مصطلحات موضوعية: mechanische eigenschappen, Physics and Physical Chemistry of Foods, whey, emulsions, mechanical properties, cellulose, mengsels, fibres, bacteriën, emulsies, vezels, mixtures, eiwitisolaten, wei, protein isolates, bacteria, VLAG
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::904e25016a048de25a95983d687f64d4
https://research.wur.nl/en/publications/fibrillar-structures-in-mixed-systems -
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المؤلفون: S. Sahin
المساهمون: Wageningen University, Karin Schroen
مصطلحات موضوعية: Packed bed, Materials science, droplets, Dispersity, Nanotechnology, emulsification, Mechanics, Edge (geometry), emulsions, emulsies, Rheology, Emulsion, Homogenizer, Wetting, druppels, emulgering, Food Process Engineering, Order of magnitude, VLAG
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::27a2f551d68d6a2591093b7e9c72baab
https://research.wur.nl/en/publications/upscaling-microstructured-emulsification-devices -
7كتاب
المؤلفون: Mayer, Mateo Jozef Jacques, 1967-
المساهمون: Technische Universiteit Eindhoven
Degree: doctoral -- Technische Universiteit Eindhoven -- 1995.
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المؤلفون: Monteillet, H.J.M.
المساهمون: Wageningen University, Frans Leermakers, Mieke Kleijn, Joris Sprakel
مصطلحات موضوعية: separation, emulsies, stabilisatie, electrolytes, emulsions, gels, scheiding, Physical Chemistry and Soft Matter, elektrolyten, VLAG, stabilization
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::8b6af415fc342d7c318a94d5dd21d6ad
https://research.wur.nl/en/publications/complex-coacervates-and-microgels-for-emulsions-robust-responsive -
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مصطلحات موضوعية: voedsel, milk, maillard-reactie, food, melk, olijfolie, inkapselen, maillard reaction products, emulsions, maillard reaction, olive oil, maillard-reactieproducten, modulatie, models, modulation, emulsies, Food Quality and Design, gereedschappen, tools, controle, encapsulation, Food Process Engineering, control, modellen, VLAG
URL الوصول: https://explore.openaire.eu/search/publication?articleId=dris___00893::398eb632f39c8bb7527ce1742c516ecf
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