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Dilatational and Shear Elasticity of Gel-like Protein Layers on Air/Water Interface

Langmuir, 2000-04, Vol.16 (8), p.3703-3711

2000

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Food texture and rheology: A tutorial review

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

Borwankar, Rajendra P.

1992

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In Vitro Method for Predicting Glycemic Index of Foods Using Simulated Digestion and an Artificial Neural Network

Cereal chemistry, 2010-07, Vol.87 (4), p.363-369

2010

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Size Dependence of the Stability of Emulsion Drops Pressed against a Large Interface

Langmuir, 1999-09, Vol.15 (20), p.6764-6769

1999

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Adsorption behavior of monoglycerides at the vegetable oil/water interface

Journal of colloid and interface science, 1991-10, Vol.146 (2), p.525-532

1991

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Particle Structure and Stability of Colloidal Dispersions as Probed by the Kossel Diffraction Technique

Journal of colloid and interface science, 1997-07, Vol.191 (2), p.471-481

1997

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In Vitro Method for Predicting Glycemic Index of Foods Using Simulated Digestion and an Artificial Neural Network: Molecular Diversity and Health Benefits of Carbohydrates from Cereals and Pulses

Cereal chemistry, 2010, Vol.87 (4), p.363-369

2010

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Competitive adsorption of monoglycerides and lecithin at the vegetable oil—water interface

Colloids and surfaces, 1991-11, Vol.59, p.331-343

1991

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Foam film rheology and thickness stability of foam-based food products

Colloids and surfaces. A, Physicochemical and engineering aspects, 2003-03, Vol.214 (1), p.13-21

2003

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Editorial

Journal of food engineering, 1992-01, Vol.16 (1-2), p.v

1992

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The role of additives for the behaviour of thin emulsion films stabilized by proteins

Colloids and surfaces. A, Physicochemical and engineering aspects, 1997-05, Vol.123, p.155-167

1997

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Flocculation of food dispersions by gums: isotropic/anisotropic dispersion separation by xanthan gum

Food hydrocolloids, 1998, Vol.12 (1), p.43-53

1998

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Kinetic Model for the Simultaneous Processes of Flocculation and Coalescence in Emulsion Systems

Journal of colloid and interface science, 1994-10, Vol.167 (1), p.8-17

1994

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Rheology of emulsions, foams and gels

Current opinion in colloid & interface science, 1997-12, Vol.2 (6), p.584-589

1997

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Spontaneous Cyclic Dimpling in Emulsion Films Due to Surfactant Mass Transfer between the Phases

Journal of colloid and interface science, 1993-09, Vol.159 (2), p.497-501

1993

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The effect of surfactants on interphase solute transport. A theory of interfacial resistance

Industrial & engineering chemistry fundamentals, 1986-11, Vol.25 (4), p.662-668

1986

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Dilatational and shear rheology of protein layers at the water-air interface

Food Colloids: Fundamentals of Formulation, 2001

2001

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SURFACTANT ADSORPTION AT FLUID-FLUID INTERFACES WITH APPLICATIONS TO ALKALINE FLOODING (SURFACE TENSION, INTERFACIAL, DYNAMICS)

BORWANKAR, RAJENDRA P

1984

Volltextzugriff (PDF)

Food Texture and Rheology: A Tutorial Review

Rheology of Foods, 1992, p.1-16

1992

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Emulsion stability — kinetics of flocculation and coalescence

Colloids and surfaces, 1992-12, Vol.69 (2), p.135-146

1992

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Capitalizing on thought diversity for innovation

Research technology management, 2009-11, Vol.52 (6), p.14-25

2009

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Rheology of Foods

1, 1992

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Film Trapping Technique: Precise Method for Three-Phase Contact Angle Determination of Solid and Fluid Particles of Micrometer Size

Langmuir, 1996-12, Vol.12 (26), p.6665-6675

1996

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Van der Waals Interaction between Two Truncated Spheres Covered by a Uniform Layer (Deformed Drops, Vesicles, or Bubbles)

Langmuir, 2001-04, Vol.17 (8), p.2357-2362

2001

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Characterization of nano-oxide added water emulsified biodiesel blend prepared with optimal emulsifying parameters

Renewable energy, 2020-01, Vol.145, p.308-317

2020

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Dilatational and Shear Elasticity of Gel-like Protein Layers on Air/Water Interface

Food texture and rheology: A tutorial review

In Vitro Method for Predicting Glycemic Index of Foods Using Simulated Digestion and an Artificial Neural Network

Size Dependence of the Stability of Emulsion Drops Pressed against a Large Interface

Adsorption behavior of monoglycerides at the vegetable oil/water interface

Particle Structure and Stability of Colloidal Dispersions as Probed by the Kossel Diffraction Technique

In Vitro Method for Predicting Glycemic Index of Foods Using Simulated Digestion and an Artificial Neural Network: Molecular Diversity and Health Benefits of Carbohydrates from Cereals and Pulses

Competitive adsorption of monoglycerides and lecithin at the vegetable oil—water interface

Foam film rheology and thickness stability of foam-based food products

Editorial

The role of additives for the behaviour of thin emulsion films stabilized by proteins

Flocculation of food dispersions by gums: isotropic/anisotropic dispersion separation by xanthan gum

Kinetic Model for the Simultaneous Processes of Flocculation and Coalescence in Emulsion Systems

Rheology of emulsions, foams and gels

Spontaneous Cyclic Dimpling in Emulsion Films Due to Surfactant Mass Transfer between the Phases

The effect of surfactants on interphase solute transport. A theory of interfacial resistance

Dilatational and shear rheology of protein layers at the water-air interface

SURFACTANT ADSORPTION AT FLUID-FLUID INTERFACES WITH APPLICATIONS TO ALKALINE FLOODING (SURFACE TENSION, INTERFACIAL, DYNAMICS)

Food Texture and Rheology: A Tutorial Review

Emulsion stability — kinetics of flocculation and coalescence

Capitalizing on thought diversity for innovation

Rheology of Foods

Film Trapping Technique: Precise Method for Three-Phase Contact Angle Determination of Solid and Fluid Particles of Micrometer Size

Van der Waals Interaction between Two Truncated Spheres Covered by a Uniform Layer (Deformed Drops, Vesicles, or Bubbles)

Characterization of nano-oxide added water emulsified biodiesel blend prepared with optimal emulsifying parameters

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