UB Paderborn / Katalog / Suche / in CDI

Sortiert nach

Einfacher Volltextzugriff von (fast) überall

Installieren Sie die LibKey Nomad-Browsererweiterung und erhalten Sie von vielen Webseiten einfachen Zugriff auf lizenzierte Volltexte oder Open Access Publikationen. Mehr erfahren...

Stabilizing Effect of PS‑b‑PMMA Diblock Copolymers in PS/PMMA-Based THF-in-THF Emulsions

Langmuir, 2024-10, Vol.40 (39), p.20736-20744

2024

Volltextzugriff (PDF)

Viscosity of Aqueous Polysaccharide Solutions and Selected Homogeneous Binary Mixtures

Macromolecules, 2020-12, Vol.53 (23), p.10514-10525

2020

Volltextzugriff (PDF)

Mixed iota and kappa carrageenan gels in the presence of both calcium and potassium ions

Carbohydrate polymers, 2019-11, Vol.223, p.115107-115107, Article 115107

2019

Volltextzugriff (PDF)

Impact of chemical composition of xanthan and acacia gums on the emulsification and stability of oil-in-water emulsions

Food hydrocolloids, 2012-06, Vol.27 (2), p.401-410

2012

Volltextzugriff (PDF)

Hydrophobically Modified Xanthan: An Amphiphilic but Not Associative Polymer

Biomacromolecules, 2014-04, Vol.15 (4), p.1160-1170

2014

Volltextzugriff (PDF)

Stabilization of Water-In-Water Emulsions by Linear Homo-Polyelectrolytes

Langmuir, 2019-07, Vol.35 (27), p.9029-9036

2019

Volltextzugriff (PDF)

Hybridization of Poly(oxazoline) and Poly(ethylene oxide)-Based Amphiphilic Copolymers into Thermosensitive Mixed Micelles of Tunable Cloud Point

Langmuir, 2021-10, Vol.37 (39), p.11447-11456

2021

Volltextzugriff (PDF)

Effect of xanthan structure on its interaction with locust bean gum: Toward prediction of rheological properties

Food hydrocolloids, 2013-08, Vol.32 (2), p.331-340

2013

Volltextzugriff (PDF)

Rheology and microstructure of mixtures of iota and kappa-carrageenan

Food hydrocolloids, 2019-04, Vol.89, p.180-187

2019

Volltextzugriff (PDF)

Mobility of carrageenan chains in iota- and kappa carrageenan gels

Colloids and surfaces. A, Physicochemical and engineering aspects, 2019-02, Vol.562, p.113-118

2019

Volltextzugriff (PDF)

Hydrophobically modified xanthan: Thickening and surface active agent for highly stable oil in water emulsions

Carbohydrate polymers, 2019-02, Vol.205, p.362-370

2019

Volltextzugriff (PDF)

Viscosity and Morphology of Water-in-Water Emulsions: The Effect of Different Biopolymer Stabilizers

Macromolecules, 2020-05, Vol.53 (10), p.3914-3922

2020

Volltextzugriff (PDF)

Assessment of the stability of water in water emulsions using analytical centrifugation

Colloids and surfaces. A, Physicochemical and engineering aspects, 2021-01, Vol.608, p.125619, Article 125619

2021

Volltextzugriff (PDF)

Impact of backbone stiffness and hydrophobic chain length of modified xanthan on oil in water emulsion stabilization

Carbohydrate polymers, 2019-07, Vol.216, p.352-359

2019

Volltextzugriff (PDF)

Impact of fine structure of galactomannans on their interactions with xanthan: Two co-existing mechanisms to explain the synergy

Food hydrocolloids, 2015-10, Vol.51, p.449-458

2015

Volltextzugriff (PDF)

Effect of hydrophobicity and molar mass on the capacity of chitosan and κ-carrageenan to stabilize water in water emulsions

Carbohydrate polymers, 2021-11, Vol.271, p.118423-118423, Article 118423

2021

Volltextzugriff (PDF)

Yielding processes in a colloidal glass of soft star-like micelles under large amplitude oscillatory shear (LAOS)

Journal of rheology (New York : 1978), 2010-11, Vol.54 (6), p.1219-1242

2010

Volltextzugriff (PDF)

Structure and rheological properties of carrageenans extracted from different red algae species cultivated in Cam Ranh Bay, Vietnam

Journal of applied phycology, 2019-06, Vol.31 (3), p.1947-1953

2019

Volltextzugriff (PDF)

LBP2 Development and validation of a patient-centered autoevaluation questionnaire in systemic lupus erythematosus: LUPIN

Lupus science & medicine, 2024-03, Vol.11 (Suppl 1), p.A172-A173

2024

Volltextzugriff (PDF)

Chemical modification of xanthan in the ordered and disordered states: An open route for tuning the physico-chemical properties

Carbohydrate polymers, 2017-12, Vol.178, p.115-122

2017

Volltextzugriff (PDF)

Large amplitude oscillatory shear (LAOS) in model colloidal suspensions and glasses: frequency dependence

Rheologica acta, 2015-08, Vol.54 (8), p.715-724

2015

Volltextzugriff (PDF)

Chemical and physicochemical characterizations of the water-soluble fraction of the Commiphora Africana exudate

Food hydrocolloids, 2019-01, Vol.86, p.2-10

2019

Volltextzugriff (PDF)

Structure and Viscoelasticity of Mixed Micelles Formed by Poly(ethylene oxide) End Capped with Alkyl Groups of Different Length

Langmuir, 2009-01, Vol.25 (1), p.515-521

2009

Volltextzugriff (PDF)

1 – 25 von 115

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(109)
Mit Volltextzugriff
(112)

Publikationsform

Artikel
(113)
Bücher
(2)

Sprache

Englisch
(105)
Französisch
(10)

Erscheinungsjahr

n.n

Thema

15 weitere anzeigen...

Weniger anzeigen...

Zeitschrift / Serie

5 weitere anzeigen...

Weniger anzeigen...

Neu hinzugefügt

... seit 90 Tagen
(2)

Menü

Weitere Dienste

Einstellungen

Analysis of risk factors for complications and adverse obstetrical outcomes in women with Takayasu arteritis: a French retrospective study and literature review

Stabilizing Effect of PS‑b‑PMMA Diblock Copolymers in PS/PMMA-Based THF-in-THF Emulsions

Viscosity of Aqueous Polysaccharide Solutions and Selected Homogeneous Binary Mixtures

Mixed iota and kappa carrageenan gels in the presence of both calcium and potassium ions

Impact of chemical composition of xanthan and acacia gums on the emulsification and stability of oil-in-water emulsions

Hydrophobically Modified Xanthan: An Amphiphilic but Not Associative Polymer

Stabilization of Water-In-Water Emulsions by Linear Homo-Polyelectrolytes

Hybridization of Poly(oxazoline) and Poly(ethylene oxide)-Based Amphiphilic Copolymers into Thermosensitive Mixed Micelles of Tunable Cloud Point

Effect of xanthan structure on its interaction with locust bean gum: Toward prediction of rheological properties

Rheology and microstructure of mixtures of iota and kappa-carrageenan

Long-term efficacy and safety of rituximab in IgG4-related disease: Data from a French nationwide study of thirty-three patients

Mobility of carrageenan chains in iota- and kappa carrageenan gels

Hydrophobically modified xanthan: Thickening and surface active agent for highly stable oil in water emulsions

Viscosity and Morphology of Water-in-Water Emulsions: The Effect of Different Biopolymer Stabilizers

Assessment of the stability of water in water emulsions using analytical centrifugation

Impact of backbone stiffness and hydrophobic chain length of modified xanthan on oil in water emulsion stabilization

Impact of fine structure of galactomannans on their interactions with xanthan: Two co-existing mechanisms to explain the synergy

Effect of hydrophobicity and molar mass on the capacity of chitosan and κ-carrageenan to stabilize water in water emulsions

Yielding processes in a colloidal glass of soft star-like micelles under large amplitude oscillatory shear (LAOS)

Structure and rheological properties of carrageenans extracted from different red algae species cultivated in Cam Ranh Bay, Vietnam

LBP2 Development and validation of a patient-centered autoevaluation questionnaire in systemic lupus erythematosus: LUPIN

Chemical modification of xanthan in the ordered and disordered states: An open route for tuning the physico-chemical properties

Large amplitude oscillatory shear (LAOS) in model colloidal suspensions and glasses: frequency dependence

Chemical and physicochemical characterizations of the water-soluble fraction of the Commiphora Africana exudate

Structure and Viscoelasticity of Mixed Micelles Formed by Poly(ethylene oxide) End Capped with Alkyl Groups of Different Length

Suchergebnisse filtern