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Tensile and Barrier Properties of Edible Films Made from Whey Proteins

Journal of food science, 2002-01, Vol.67 (1), p.188-193

2002

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Barrier and Tensile Properties of Transglutaminase Cross-linked Gelatin Films as Affected by Relative Humidity, Temperature, and Glycerol Content

Journal of food science, 1999-07, Vol.64 (4), p.616-622

1999

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Gelling properties of gellan solutions containing monovalent and divalent cations

Journal of food science, 1997-07, Vol.62 (4), p.688-712

1997

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Gelling temperature, gel clarity and texture of gellan gels containing fructose or sucrose

Carbohydrate polymers, 2001-03, Vol.44 (3), p.197-209

2001

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Rheological Properties of Gellan Gels Containing Filler Particles

Journal of food science, 2001-03, Vol.66 (2), p.289-293

2001

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Sorption and transport of water vapor in nylon 6,6 film

Journal of applied polymer science, 1999-01, Vol.71 (2), p.197-206

1999

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Tanzimat Reforms and the Ottoman Empire’s Reaction to Western Powers, 1839-1876

INTERNATIONAL JOURNAL OF SOCIAL SCIENCE AND EDUCATION RESEARCH STUDIES, 2024-06, Vol.4 (6)

Tung Anh, M.A, Doan

2024

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Tanzimat Reforms and the Ottoman Empire’s Reaction to Western Powers, 1839-1876

INTERNATIONAL JOURNAL OF SOCIAL SCIENCE AND EDUCATION RESEARCH STUDIES, 2024-06, Vol.4 (6)

Anh, M.A, Doan Tung

2024

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Transglutaminase Cross-Linked Egg White Protein Films: Tensile Properties and Oxygen Permeability

Journal of agricultural and food chemistry, 1998-10, Vol.46 (10), p.4022-4029

1998

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Characterization of gellan gels using stress relaxation

Journal of food engineering, 1998, Vol.38 (3), p.279-295

1998

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Vapor pressure of allyl isothiocyanate and its transport in PVDC/PVC copolymer packaging film

Journal of food science, 1997-09, Vol.62 (5), p.1061-1062

1997

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Mechanical properties of gellan gels in relation to divalent cations

Journal of food science, 1995-07, Vol.60 (4), p.748-752

1995

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Gelling temperature of gellan solutions containing calcium ions

Journal of food science, 1997-03, Vol.62 (2), p.276-280

1997

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Stress-strain relationships for gellan gels in tension, compression and torsion

Journal of food engineering, 1997, Vol.31 (4), p.511-529

1997

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Anthocyanins as food colorants--a review

Journal of food biochemistry, 1987-09, Vol.11 (3), p.201-247

1987

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Thermorheological studies of food polymer dispersions

Journal of food engineering, 1992, Vol.16 (1), p.39-53

1992

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Thermally induced gelation of succinylated canola protein isolate

Journal of agricultural and food chemistry, 1989-03, Vol.37 (2), p.319-326

1989

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Modelling Heat Transfer in Steam/Air Processing of Thin Profile Packages

Canadian Institute of Food Science and Technology journal, 1986-12, Vol.19 (5), p.215-222

1986

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Relationship Between Hydrophobicity and Emulsifying Properties of Some Plant Proteins

Canadian Institute of Food Science and Technology journal, 1980-01, Vol.13 (1), p.23-27

1980

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Rheology of fresh, aged and gamma-irradiated egg white

Journal of food science, 1970-01, Vol.35 (6), p.872-874

1970

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Biochemical aspects of yeast flocculation and its measurement: a review

Journal of the Institute of Brewing, 1992-07, Vol.98 (4), p.293-300

1992

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Food material science and food process engineering: keys to product quality and safety

Food research international, 1995, Vol.28 (1), p.101-108

1995

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Failure testing of gellan gels

Journal of food engineering, 1992, Vol.16 (1), p.25-37

1992

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Solubilization of Rapeseed, Soy and Sunflower Protein Isolates by Surfactant and Proteinase Treatments

Canadian Institute of Food Science and Technology journal, 1980-01, Vol.13 (1), p.14-22

1980

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Colloidal properties of flocculent and nonflocculent brewing yeast suspensions

Biotechnology progress, 1993-05, Vol.9 (3), p.267-272

1993

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Tensile and Barrier Properties of Edible Films Made from Whey Proteins

Barrier and Tensile Properties of Transglutaminase Cross-linked Gelatin Films as Affected by Relative Humidity, Temperature, and Glycerol Content

Gelling properties of gellan solutions containing monovalent and divalent cations

Gelling temperature, gel clarity and texture of gellan gels containing fructose or sucrose

Rheological Properties of Gellan Gels Containing Filler Particles

Sorption and transport of water vapor in nylon 6,6 film

Tanzimat Reforms and the Ottoman Empire’s Reaction to Western Powers, 1839-1876

Tanzimat Reforms and the Ottoman Empire’s Reaction to Western Powers, 1839-1876

Transglutaminase Cross-Linked Egg White Protein Films: Tensile Properties and Oxygen Permeability

Characterization of gellan gels using stress relaxation

Vapor pressure of allyl isothiocyanate and its transport in PVDC/PVC copolymer packaging film

Mechanical properties of gellan gels in relation to divalent cations

Gelling temperature of gellan solutions containing calcium ions

Stress-strain relationships for gellan gels in tension, compression and torsion

Anthocyanins as food colorants--a review

Thermorheological studies of food polymer dispersions

Thermally induced gelation of succinylated canola protein isolate

Modelling Heat Transfer in Steam/Air Processing of Thin Profile Packages

Relationship Between Hydrophobicity and Emulsifying Properties of Some Plant Proteins

Rheology of fresh, aged and gamma-irradiated egg white

Biochemical aspects of yeast flocculation and its measurement: a review

Food material science and food process engineering: keys to product quality and safety

Failure testing of gellan gels

Solubilization of Rapeseed, Soy and Sunflower Protein Isolates by Surfactant and Proteinase Treatments

Colloidal properties of flocculent and nonflocculent brewing yeast suspensions

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