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Results:
1-9
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Results: 9
Authors:
Herrmann, N
Hemar, Y
Lemarechal, P
McClements, DJ
Citation: N. Herrmann et al., Probing particle-particle interactions in flocculated oil-in-water emulsions using ultrasonic attenuation spectrometry, EUR PHY J E, 5(2), 2001, pp. 183-188
Authors:
Hemar, Y
Tamehana, M
Munro, PA
Singh, H
Citation: Y. Hemar et al., Influence of xanthan gum on the formation and stability of sodium caseinate oil-in-water emulsions, FOOD HYDROC, 15(4-6), 2001, pp. 513-519
Authors:
Hemar, Y
Tamehana, M
Munro, PA
Singh, H
Citation: Y. Hemar et al., Viscosity, microstructure and phase behavior of aqueous mixtures of commercial milk protein products and xanthan gum, FOOD HYDROC, 15(4-6), 2001, pp. 565-574
Authors:
Hemar, Y
Horne, DS
Citation: Y. Hemar et Ds. Horne, Dynamic rheological properties of highly concentrated protein-stabilized emulsions, LANGMUIR, 16(7), 2000, pp. 3050-3057
Authors:
Wijmans, CM
Horne, DS
Hemar, Y
Dickinson, E
Citation: Cm. Wijmans et al., Computer simulation of diffusing-wave spectroscopy of colloidal dispersions and particle gels, LANGMUIR, 16(14), 2000, pp. 5856-5863
Authors:
Hemar, Y
Law, AJR
Horne, DS
Leaver, J
Citation: Y. Hemar et al., Rheological investigations of alkaline-induced gelation of skimmed milk and reconstituted skimmed milk concentrates, FOOD HYDROC, 14(3), 2000, pp. 197-201
Authors:
Hemar, Y
Tamehana, M
Munro, PA
Singh, H
Citation: Y. Hemar et al., Milk-protein/polysaccharide interactions in aqueous solutions, AUST J DAIR, 55(2), 2000, pp. 92-92
Authors:
Hemar, Y
Tamehana, M
Munro, PA
Singh, H
Citation: Y. Hemar et al., Effect of xanthan on the stability of sodium caseinate oil-in-water emulsions, AUST J DAIR, 55(2), 2000, pp. 95-95
Authors:
McClements, DJ
Hemar, Y
Herrmann, N
Citation: Dj. Mcclements et al., Incorporation of thermal overlap effects into multiple scattering theory, J ACOUST SO, 105(2), 1999, pp. 915-918
Risultati:
1-9
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