| 1 |
Investigating the gelling behaviour of 'waxy' paraffinic mixtures during flow shutdown
Ehsani S, Mehrotra AK
Canadian Journal of Chemical Engineering, 98(12), 2618, 2020 |
| 2 |
Acceleration of acid gel formation by high intensity ultrasound is linked to whey protein denaturation and formation of functional milk fat globule-protein complexes
Gregersen SB, Wiking L, Hammershoj M
Journal of Food Engineering, 254, 17, 2019 |
| 3 |
Acid and Oxidative Treatment of Raw Material for the Production of Nanofibrillar Cellulose
Novikov AA, Anikushin BM, Petrova DA, Konstantinova SA, Mel'nikov VB, Vinokurov VA
Chemistry and Technology of Fuels and Oils, 54(5), 564, 2018 |
| 4 |
Effects of ultrasonic treatment on gel rheological properties and gel formation of high-methoxyl pectin
Zheng J, Zeng RQ, Kan JQ, Zhang FS
Journal of Food Engineering, 231, 83, 2018 |
| 5 |
Viscosity-Reducing Bulky-Salt Excipients Prevent Gelation of Protein, but Not Carbohydrate, Solutions
Kumar A, Klibanov AM
Applied Biochemistry and Biotechnology, 182(4), 1491, 2017 |
| 6 |
Gel formation and transformation of Moxidectin during the anti-solvent crystallization
Shi ZC, Hao L, Zhang MQ, Dang LP, Wei HY
Journal of Crystal Growth, 469, 8, 2017 |
| 7 |
Rheological behavior of suspensions of modified and unmodified cellulose nanocrystals in dimethyl sulfoxide
Sojoudiasli H, Heuzey MC, Carreau PJ, Riedl B
Rheologica Acta, 56(7-8), 673, 2017 |
| 8 |
Magnetic Field Effects on Silica Gel Evolution from Aqueous Silicate Solutions
Sasahara S, Kaida K, Ozeki S
Chemistry Letters, 45(8), 895, 2016 |
| 9 |
Formation Mechanism of Foamed Gel for Controlling the Coal Spontaneous Combustion
Zhang LL, Qin BT, Shi BM, Wen KP
Combustion Science and Technology, 188(1), 132, 2016 |
| 10 |
Thermal and rheological properties of tapioca starch gels with and without xanthan gum under cold storage
Pongsawatmanit R, Chantaro P, Nishinari K
Journal of Food Engineering, 117(3), 333, 2013 |
