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Results:
1-14
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Results: 14
Authors:
Stefanov, KG
Narine, SS
Slavin, AJ
Citation: Kg. Stefanov et al., Absolute determination of the stoichiometry of ultra-thin oxide films as afunction of thickness: antimony oxide on gold, APPL SURF S, 175, 2001, pp. 670-673
Authors:
Narine, SS
Marangoni, AG
Citation: Ss. Narine et Ag. Marangoni, Elastic modulus as an indicator of macroscopic hardness of fat crystal networks, LEBENSM-WIS, 34(1), 2001, pp. 33-40
Authors:
Marangoni, AG
Barbut, S
McGauley, SE
Marcone, M
Narine, SS
Citation: Ag. Marangoni et al., On the structure of particulate gels - the case of salt-induced cold gelation of heat-denatured whey protein isolate, FOOD HYDROC, 14(1), 2000, pp. 61-74
Authors:
Wright, AJ
McGauley, SE
Narine, SS
Willis, WM
Lencki, RW
Marangoni, AG
Citation: Aj. Wright et al., Solvent effects on the crystallization behavior of milk fat fractions, J AGR FOOD, 48(4), 2000, pp. 1033-1040
Authors:
Wright, AJ
Hartel, RW
Narine, SS
Marangoni, AG
Citation: Aj. Wright et al., The effect of minor components on milk fat crystallization, J AM OIL CH, 77(5), 2000, pp. 463-475
Authors:
Marangoni, AG
Wright, AJ
Narine, SS
Lencki, RW
Citation: Ag. Marangoni et al., Comment on the use of direct pulsed nuclear magnetic resonance solid fat content measurements in phase behavior studies of lipid mixtures, J AM OIL CH, 77(5), 2000, pp. 565-567
Authors:
Wright, AJ
Narine, SS
Marangoni, AG
Citation: Aj. Wright et al., Comparison of experimental techniques used in lipid crystallization studies, J AM OIL CH, 77(12), 2000, pp. 1239-1242
Authors:
Narine, SS
Marangoni, AG
Citation: Ss. Narine et Ag. Marangoni, Mechanical and structural model of fractal networks of fat crystals at lowdeformations, PHYS REV E, 60(6), 1999, pp. 6991-7000
Authors:
Narine, SS
Marangoni, AG
Citation: Ss. Narine et Ag. Marangoni, Fractal nature of fat crystal networks, PHYS REV E, 59(2), 1999, pp. 1908-1920
Authors:
Narine, SS
Marangoni, AG
Citation: Ss. Narine et Ag. Marangoni, Relating structure of fat crystal networks to mechanical properties: a review, FOOD RES IN, 32(4), 1999, pp. 227-248
Authors:
Narine, SS
Hughes, R
Slavin, AJ
Citation: Ss. Narine et al., The use of inductively coupled plasma mass spectrometry to provide an absolute measurement of surface coverage, and comparison with the quartz crystal microbalance, APPL SURF S, 137(1-4), 1999, pp. 204-206
Authors:
Marangoni, AG
Narine, SS
Citation: Ag. Marangoni et Ss. Narine, The influence of microstructure on the macroscopic rheological properties of soft materials, SCANNING, 21(2), 1999, pp. 120-121
Authors:
Narine, SS
Marangoni, AG
Citation: Ss. Narine et Ag. Marangoni, Microscopic and rheological studies of fat crystal networks, J CRYST GR, 199, 1999, pp. 1315-1319
Authors:
Narine, SS
Marangoni, AG
Citation: Ss. Narine et Ag. Marangoni, The difference between cocoa butter and Salatrim (R) lies in the microstructure of the fat crystal network, J AM OIL CH, 76(1), 1999, pp. 7-13
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1-14
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