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Results:
1-8
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Results: 8
Authors:
SANCHEZ MC
BERJANO M
GUERRERO A
BRITO E
GALLEGOS C
Citation: Mc. Sanchez et al., EVOLUTION OF THE MICROSTRUCTURE AND RHEOLOGY OF O W EMULSIONS DURING THE EMULSIFICATION PROCESS (VOL 76, PG 479, 1998)/, Canadian journal of chemical engineering, 76(4), 1998, pp. 827-827
Authors:
SANCHEZ MC
BERJANO M
GUERRERO A
BRITO E
GALLEGOS C
Citation: Mc. Sanchez et al., EVOLUTION OF THE MICROSTRUCTURE AND RHEOLOGY OF O W EMULSIONS DURING THE EMULSIFICATION PROCESS/, Canadian journal of chemical engineering, 76(3), 1998, pp. 479-485
Authors:
FRANCO JM
BERJANO M
GALLEGOS C
Citation: Jm. Franco et al., LINEAR VISCOELASTICITY OF SALAD DRESSING EMULSIONS, Journal of agricultural and food chemistry, 45(3), 1997, pp. 713-719
Authors:
PARTAL P
GUERRERO A
BERJANO M
GALLEGOS C
Citation: P. Partal et al., INFLUENCE OF CONCENTRATION AND TEMPERATURE ON THE FLOW BEHAVIOR OF OIL-IN-WATER EMULSIONS STABILIZED BY SUCROSE PALMITATE, Journal of the American Oil Chemists' Society, 74(10), 1997, pp. 1203-1212
Authors:
FRANCO JM
BERJANO M
GUERRERO A
MUNOZ J
GALLEGOS C
Citation: Jm. Franco et al., FLOW BEHAVIOR AND STABILITY OF LIGHT MAYONNAISE CONTAINING A MIXTURE OF EGG-YOLK AND SUCROSE STEARATE AS EMULSIFIERS, Food hydrocolloids, 9(2), 1995, pp. 111-121
Authors:
MADIEDO JM
BERJANO M
GUERRERO A
MUNOZ J
GALLEGOS C
Citation: Jm. Madiedo et al., INFLUENCE OF SURFACTANT CONCENTRATION AND TEMPERATURE ON THE FLOW BEHAVIOR OF SUCROSE OLEATE AQUEOUS SYSTEMS, Colloids and surfaces. A, Physicochemical and engineering aspects, 82(1), 1994, pp. 59-69
Authors:
PARTAL P
GUERRERO A
BERJANO M
MUNOZ J
GALLEGOS C
Citation: P. Partal et al., FLOW BEHAVIOR AND STABILITY OF OIL-IN-WATER EMULSIONS STABILIZED BY ASUCROSE PALMITATE, Journal of texture studies, 25(3), 1994, pp. 331-348
Authors:
BERJANO M
GUERRERO A
MUNOZ J
GALLEGOS C
Citation: M. Berjano et al., TEMPERATURE-DEPENDENCE OF VISCOSITY FOR SUCROSE LAURATE WATER MICELLAR SYSTEMS, Colloid and polymer science, 271(6), 1993, pp. 600-606
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