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Results: 1-15 |
Results: 15
H-1 and H-2 NMR mobility in cellulose
Authors: Vittadini, E Dickinson, LC Chinachoti, P
Citation: E. Vittadini et al., H-1 and H-2 NMR mobility in cellulose, CARBOHY POL, 46(1), 2001, pp. 49-57
A study of some physicochemical properties of high-crystalline tapioca starch
Authors: Atichokudomchai, N Shobsngob, S Chinachoti, P Varavinit, S
Citation: N. Atichokudomchai et al., A study of some physicochemical properties of high-crystalline tapioca starch, STARCH, 53(11), 2001, pp. 577-581
Mobility of water in NaCl and brain heart infusion (BHI) solutions as studied by O-17 NMR
Authors: Vittadini, E Schmidt, SJ Chinachoti, P
Citation: E. Vittadini et al., Mobility of water in NaCl and brain heart infusion (BHI) solutions as studied by O-17 NMR, MOLEC PHYS, 99(19), 2001, pp. 1641-1651
Effects of glycerol and moisture gradient on thermomechanical properties of white bread
Authors: Baik, MY Chinachoti, P
Citation: My. Baik et P. Chinachoti, Effects of glycerol and moisture gradient on thermomechanical properties of white bread, J AGR FOOD, 49(8), 2001, pp. 4031-4038
Maltodextrin-anionic surfactant interactions: Isothermal titration calorimetry and surface tension study
Authors: Wangsakan, A Chinachoti, P McClements, DJ
Citation: A. Wangsakan et al., Maltodextrin-anionic surfactant interactions: Isothermal titration calorimetry and surface tension study, J AGR FOOD, 49(10), 2001, pp. 5039-5045
Accelerated stability studies of microencapsulated anhydrous milk fat
Authors: Hardas, N Danviriyakul, S Foley, JL Nawar, WW Chinachoti, P
Citation: N. Hardas et al., Accelerated stability studies of microencapsulated anhydrous milk fat, LEBENSM-WIS, 33(7), 2000, pp. 506-513
Effect of crosslinking on thermal and microscopic transitions of rice starch
Authors: Chatakanonda, P Varavinit, S Chinachoti, P
Citation: P. Chatakanonda et al., Effect of crosslinking on thermal and microscopic transitions of rice starch, LEBENSM-WIS, 33(4), 2000, pp. 276-284
Mobility characterization of waxy corn starch using wide-line H-1 nuclear magnetic resonance
Authors: Kou, Y Dickinson, LC Chinachoti, P
Citation: Y. Kou et al., Mobility characterization of waxy corn starch using wide-line H-1 nuclear magnetic resonance, J AGR FOOD, 48(11), 2000, pp. 5489-5495
Molecular characterization around a glassy transition of starch using H-1 cross-relaxation nuclear magnetic resonance
Authors: Vodovotz, Y Dickinson, LC Chinachoti, P
Citation: Y. Vodovotz et al., Molecular characterization around a glassy transition of starch using H-1 cross-relaxation nuclear magnetic resonance, J AGR FOOD, 48(10), 2000, pp. 4948-4954
Effect of relative humidity on lipid oxidation in freeze-dried emulsions
Authors: Ponginebbi, L Nawar, WW Chinachoti, P
Citation: L. Ponginebbi et al., Effect of relative humidity on lipid oxidation in freeze-dried emulsions, GRASAS ACEI, 51(5), 2000, pp. 348-354
Moisture redistribution and phase transitions during bread staling
Authors: Baik, MY Chinachoti, P
Citation: My. Baik et P. Chinachoti, Moisture redistribution and phase transitions during bread staling, CEREAL CHEM, 77(4), 2000, pp. 484-488
Relationship of gelatinization and recrystallization of cross-linked rice to glass transition temperature
Authors: Chatakanonda, P Varavinit, S Chinachoti, P
Citation: P. Chatakanonda et al., Relationship of gelatinization and recrystallization of cross-linked rice to glass transition temperature, CEREAL CHEM, 77(3), 2000, pp. 315-319
Visualization of white bread with a confocal microscope
Authors: Vodovotz, Y Chinachoti, P
Citation: Y. Vodovotz et P. Chinachoti, Visualization of white bread with a confocal microscope, AM LABORAT, 31(8), 1999, pp. 46
Role of water mobility on mold spore germination
Authors: Pham, X Vittadini, E Levin, RE Chinachoti, P
Citation: X. Pham et al., Role of water mobility on mold spore germination, J AGR FOOD, 47(12), 1999, pp. 4976-4983
Oxidation of linoleic acid in emulsions: Effect of substrate, emulsifier, and sugar concentration
Authors: Ponginebbi, L Nawar, WW Chinachoti, P
Citation: L. Ponginebbi et al., Oxidation of linoleic acid in emulsions: Effect of substrate, emulsifier, and sugar concentration, J AM OIL CH, 76(1), 1999, pp. 131-138
Risultati: 1-15 |