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You searched for subject:(Gelation). Showing records 1 – 30 of 226 total matches.

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Rutgers University

1. Xia, Qiuyang. Understanding gelation systems with different gelling mechanisms in foods.

Degree: PhD, Food Science, 2016, Rutgers University

We explored several typical food gel systems to understand the structure-rheology relationship. The first one is zein protein in aqueous ethanol solution. We utilized rheology… (more)

Subjects/Keywords: Gelation

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APA (6th Edition):

Xia, Q. (2016). Understanding gelation systems with different gelling mechanisms in foods. (Doctoral Dissertation). Rutgers University. Retrieved from https://rucore.libraries.rutgers.edu/rutgers-lib/51502/

Chicago Manual of Style (16th Edition):

Xia, Qiuyang. “Understanding gelation systems with different gelling mechanisms in foods.” 2016. Doctoral Dissertation, Rutgers University. Accessed February 22, 2020. https://rucore.libraries.rutgers.edu/rutgers-lib/51502/.

MLA Handbook (7th Edition):

Xia, Qiuyang. “Understanding gelation systems with different gelling mechanisms in foods.” 2016. Web. 22 Feb 2020.

Vancouver:

Xia Q. Understanding gelation systems with different gelling mechanisms in foods. [Internet] [Doctoral dissertation]. Rutgers University; 2016. [cited 2020 Feb 22]. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/51502/.

Council of Science Editors:

Xia Q. Understanding gelation systems with different gelling mechanisms in foods. [Doctoral Dissertation]. Rutgers University; 2016. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/51502/


Rutgers University

2. Liu, Chen, 1989-. Ternary phase diagram of octane-1-octanol-1-octylamine.

Degree: MS, Food Science, 2015, Rutgers University

 Structuring liquid oils with molecular gels as a novel strategy, to replace saturated and trans fat, has become an intense field of study. Molecular gels… (more)

Subjects/Keywords: Colloids; Gelation

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APA (6th Edition):

Liu, Chen, 1. (2015). Ternary phase diagram of octane-1-octanol-1-octylamine. (Masters Thesis). Rutgers University. Retrieved from https://rucore.libraries.rutgers.edu/rutgers-lib/47466/

Chicago Manual of Style (16th Edition):

Liu, Chen, 1989-. “Ternary phase diagram of octane-1-octanol-1-octylamine.” 2015. Masters Thesis, Rutgers University. Accessed February 22, 2020. https://rucore.libraries.rutgers.edu/rutgers-lib/47466/.

MLA Handbook (7th Edition):

Liu, Chen, 1989-. “Ternary phase diagram of octane-1-octanol-1-octylamine.” 2015. Web. 22 Feb 2020.

Vancouver:

Liu, Chen 1. Ternary phase diagram of octane-1-octanol-1-octylamine. [Internet] [Masters thesis]. Rutgers University; 2015. [cited 2020 Feb 22]. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/47466/.

Council of Science Editors:

Liu, Chen 1. Ternary phase diagram of octane-1-octanol-1-octylamine. [Masters Thesis]. Rutgers University; 2015. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/47466/


Rutgers University

3. Lan, Yaqi, 1988-. Rational design of molecular gelator  – solvent systems guided by solubility parameters.

Degree: PhD, Food Science, 2016, Rutgers University

Self-assembled architectures, such as molecular gels, have attracted wide interest among chemists, physicists and engineers during the past decade. However, the mechanism behind self-assembly remains… (more)

Subjects/Keywords: Colloids; Gelation

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APA (6th Edition):

Lan, Yaqi, 1. (2016). Rational design of molecular gelator  – solvent systems guided by solubility parameters. (Doctoral Dissertation). Rutgers University. Retrieved from https://rucore.libraries.rutgers.edu/rutgers-lib/50033/

Chicago Manual of Style (16th Edition):

Lan, Yaqi, 1988-. “Rational design of molecular gelator  – solvent systems guided by solubility parameters.” 2016. Doctoral Dissertation, Rutgers University. Accessed February 22, 2020. https://rucore.libraries.rutgers.edu/rutgers-lib/50033/.

MLA Handbook (7th Edition):

Lan, Yaqi, 1988-. “Rational design of molecular gelator  – solvent systems guided by solubility parameters.” 2016. Web. 22 Feb 2020.

Vancouver:

Lan, Yaqi 1. Rational design of molecular gelator  – solvent systems guided by solubility parameters. [Internet] [Doctoral dissertation]. Rutgers University; 2016. [cited 2020 Feb 22]. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/50033/.

Council of Science Editors:

Lan, Yaqi 1. Rational design of molecular gelator  – solvent systems guided by solubility parameters. [Doctoral Dissertation]. Rutgers University; 2016. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/50033/


University of New South Wales

4. Tong, Katie Wing Ki. Pyromellitamide aggregates and self-assembled gels.

Degree: Chemistry, 2011, University of New South Wales

 In recent years, self-assembled gels formed by aggregation of gelator molecules into entangled networks with entrapped solvent have found potential use in biomedical applications, due… (more)

Subjects/Keywords: Pyromellitamide aggregates; Gelation

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APA (6th Edition):

Tong, K. W. K. (2011). Pyromellitamide aggregates and self-assembled gels. (Doctoral Dissertation). University of New South Wales. Retrieved from http://handle.unsw.edu.au/1959.4/50857 ; https://unsworks.unsw.edu.au/fapi/datastream/unsworks:9751/SOURCE02?view=true

Chicago Manual of Style (16th Edition):

Tong, Katie Wing Ki. “Pyromellitamide aggregates and self-assembled gels.” 2011. Doctoral Dissertation, University of New South Wales. Accessed February 22, 2020. http://handle.unsw.edu.au/1959.4/50857 ; https://unsworks.unsw.edu.au/fapi/datastream/unsworks:9751/SOURCE02?view=true.

MLA Handbook (7th Edition):

Tong, Katie Wing Ki. “Pyromellitamide aggregates and self-assembled gels.” 2011. Web. 22 Feb 2020.

Vancouver:

Tong KWK. Pyromellitamide aggregates and self-assembled gels. [Internet] [Doctoral dissertation]. University of New South Wales; 2011. [cited 2020 Feb 22]. Available from: http://handle.unsw.edu.au/1959.4/50857 ; https://unsworks.unsw.edu.au/fapi/datastream/unsworks:9751/SOURCE02?view=true.

Council of Science Editors:

Tong KWK. Pyromellitamide aggregates and self-assembled gels. [Doctoral Dissertation]. University of New South Wales; 2011. Available from: http://handle.unsw.edu.au/1959.4/50857 ; https://unsworks.unsw.edu.au/fapi/datastream/unsworks:9751/SOURCE02?view=true


Drexel University

5. Farrell, Stefanie Anne. Characterization, Spectroscopic and Kinetic Analyses of the Unexpected Gel Formed by Glycyl-Alanyl-Glycine (GAG) in an Ethanol/Water Mixture.

Degree: 2016, Drexel University

The introduction of a co-solvent system (55 mol% ethanol/45 mol% water) promoted the aggregation, fibrilization and subsequent gelation of the cationic tripeptide glycylanalylglycine (GAG). This… (more)

Subjects/Keywords: Chemistry; Gelation; Colloids

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APA (6th Edition):

Farrell, S. A. (2016). Characterization, Spectroscopic and Kinetic Analyses of the Unexpected Gel Formed by Glycyl-Alanyl-Glycine (GAG) in an Ethanol/Water Mixture. (Thesis). Drexel University. Retrieved from http://hdl.handle.net/1860/idea:6843

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Farrell, Stefanie Anne. “Characterization, Spectroscopic and Kinetic Analyses of the Unexpected Gel Formed by Glycyl-Alanyl-Glycine (GAG) in an Ethanol/Water Mixture.” 2016. Thesis, Drexel University. Accessed February 22, 2020. http://hdl.handle.net/1860/idea:6843.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Farrell, Stefanie Anne. “Characterization, Spectroscopic and Kinetic Analyses of the Unexpected Gel Formed by Glycyl-Alanyl-Glycine (GAG) in an Ethanol/Water Mixture.” 2016. Web. 22 Feb 2020.

Vancouver:

Farrell SA. Characterization, Spectroscopic and Kinetic Analyses of the Unexpected Gel Formed by Glycyl-Alanyl-Glycine (GAG) in an Ethanol/Water Mixture. [Internet] [Thesis]. Drexel University; 2016. [cited 2020 Feb 22]. Available from: http://hdl.handle.net/1860/idea:6843.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Farrell SA. Characterization, Spectroscopic and Kinetic Analyses of the Unexpected Gel Formed by Glycyl-Alanyl-Glycine (GAG) in an Ethanol/Water Mixture. [Thesis]. Drexel University; 2016. Available from: http://hdl.handle.net/1860/idea:6843

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Massey University

6. Ren, Lu. Production of alginate beads : a project report [i.e. thesis] presented in partial fulfillment of the requirements for the degree of Master in Food Technology at Massey University, Auckland, New Zealand.

Degree: 2010, Massey University

 This paper was to improve the production of calcium-induced alginate gels manufactured by a company in Auckland. Problems encountered included yield and syneresis of the… (more)

Subjects/Keywords: Alginates; Gelation; Alginate gel beads

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APA (6th Edition):

Ren, L. (2010). Production of alginate beads : a project report [i.e. thesis] presented in partial fulfillment of the requirements for the degree of Master in Food Technology at Massey University, Auckland, New Zealand. (Thesis). Massey University. Retrieved from http://hdl.handle.net/10179/1192

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Ren, Lu. “Production of alginate beads : a project report [i.e. thesis] presented in partial fulfillment of the requirements for the degree of Master in Food Technology at Massey University, Auckland, New Zealand. ” 2010. Thesis, Massey University. Accessed February 22, 2020. http://hdl.handle.net/10179/1192.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Ren, Lu. “Production of alginate beads : a project report [i.e. thesis] presented in partial fulfillment of the requirements for the degree of Master in Food Technology at Massey University, Auckland, New Zealand. ” 2010. Web. 22 Feb 2020.

Vancouver:

Ren L. Production of alginate beads : a project report [i.e. thesis] presented in partial fulfillment of the requirements for the degree of Master in Food Technology at Massey University, Auckland, New Zealand. [Internet] [Thesis]. Massey University; 2010. [cited 2020 Feb 22]. Available from: http://hdl.handle.net/10179/1192.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Ren L. Production of alginate beads : a project report [i.e. thesis] presented in partial fulfillment of the requirements for the degree of Master in Food Technology at Massey University, Auckland, New Zealand. [Thesis]. Massey University; 2010. Available from: http://hdl.handle.net/10179/1192

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Oklahoma

7. Weston, Javen S. METAL OXIDE NANOPARTICLES: WETTABILITY MODIFICATION FOR EMULSION STABILIZATION AND ELECTROSTATICALLY INDUCED GELATION.

Degree: PhD, 2015, University of Oklahoma

 Mixtures of fumed metal oxide nanoparticles (np’s) dispersed in water, at a solution pH where one species is positively charged and the other is negatively… (more)

Subjects/Keywords: nanoparticles; gelation; rheology; wettability

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APA (6th Edition):

Weston, J. S. (2015). METAL OXIDE NANOPARTICLES: WETTABILITY MODIFICATION FOR EMULSION STABILIZATION AND ELECTROSTATICALLY INDUCED GELATION. (Doctoral Dissertation). University of Oklahoma. Retrieved from http://hdl.handle.net/11244/14586

Chicago Manual of Style (16th Edition):

Weston, Javen S. “METAL OXIDE NANOPARTICLES: WETTABILITY MODIFICATION FOR EMULSION STABILIZATION AND ELECTROSTATICALLY INDUCED GELATION.” 2015. Doctoral Dissertation, University of Oklahoma. Accessed February 22, 2020. http://hdl.handle.net/11244/14586.

MLA Handbook (7th Edition):

Weston, Javen S. “METAL OXIDE NANOPARTICLES: WETTABILITY MODIFICATION FOR EMULSION STABILIZATION AND ELECTROSTATICALLY INDUCED GELATION.” 2015. Web. 22 Feb 2020.

Vancouver:

Weston JS. METAL OXIDE NANOPARTICLES: WETTABILITY MODIFICATION FOR EMULSION STABILIZATION AND ELECTROSTATICALLY INDUCED GELATION. [Internet] [Doctoral dissertation]. University of Oklahoma; 2015. [cited 2020 Feb 22]. Available from: http://hdl.handle.net/11244/14586.

Council of Science Editors:

Weston JS. METAL OXIDE NANOPARTICLES: WETTABILITY MODIFICATION FOR EMULSION STABILIZATION AND ELECTROSTATICALLY INDUCED GELATION. [Doctoral Dissertation]. University of Oklahoma; 2015. Available from: http://hdl.handle.net/11244/14586


Michigan State University

8. Vittayanont, Manee. Heat-induced gelation of myosin with native or heat-denatured [beta]-lactoglobulin.

Degree: PhD, Department of Food Science and Human Nutrition, 2000, Michigan State University

Subjects/Keywords: Myosin; Gelation

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APA (6th Edition):

Vittayanont, M. (2000). Heat-induced gelation of myosin with native or heat-denatured [beta]-lactoglobulin. (Doctoral Dissertation). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:30621

Chicago Manual of Style (16th Edition):

Vittayanont, Manee. “Heat-induced gelation of myosin with native or heat-denatured [beta]-lactoglobulin.” 2000. Doctoral Dissertation, Michigan State University. Accessed February 22, 2020. http://etd.lib.msu.edu/islandora/object/etd:30621.

MLA Handbook (7th Edition):

Vittayanont, Manee. “Heat-induced gelation of myosin with native or heat-denatured [beta]-lactoglobulin.” 2000. Web. 22 Feb 2020.

Vancouver:

Vittayanont M. Heat-induced gelation of myosin with native or heat-denatured [beta]-lactoglobulin. [Internet] [Doctoral dissertation]. Michigan State University; 2000. [cited 2020 Feb 22]. Available from: http://etd.lib.msu.edu/islandora/object/etd:30621.

Council of Science Editors:

Vittayanont M. Heat-induced gelation of myosin with native or heat-denatured [beta]-lactoglobulin. [Doctoral Dissertation]. Michigan State University; 2000. Available from: http://etd.lib.msu.edu/islandora/object/etd:30621


The Ohio State University

9. Baddeley, Christopher Peter. Structure-Function Studies of Modular Aromatics That Form Molecular Organogels.

Degree: MS, Chemistry, 2009, The Ohio State University

 Three urea-based aromatics 1-3, each with distinct steric and electronic characteristics,have been synthesized and their ability to undergo hierarchical assembly and gel organicsolvents investigated. We… (more)

Subjects/Keywords: Chemistry; Gels; Gelation; Physical Organic; ChemistryGels; Gelation; Physical Organic; Chemistry

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APA (6th Edition):

Baddeley, C. P. (2009). Structure-Function Studies of Modular Aromatics That Form Molecular Organogels. (Masters Thesis). The Ohio State University. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=osu1243445872

Chicago Manual of Style (16th Edition):

Baddeley, Christopher Peter. “Structure-Function Studies of Modular Aromatics That Form Molecular Organogels.” 2009. Masters Thesis, The Ohio State University. Accessed February 22, 2020. http://rave.ohiolink.edu/etdc/view?acc_num=osu1243445872.

MLA Handbook (7th Edition):

Baddeley, Christopher Peter. “Structure-Function Studies of Modular Aromatics That Form Molecular Organogels.” 2009. Web. 22 Feb 2020.

Vancouver:

Baddeley CP. Structure-Function Studies of Modular Aromatics That Form Molecular Organogels. [Internet] [Masters thesis]. The Ohio State University; 2009. [cited 2020 Feb 22]. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1243445872.

Council of Science Editors:

Baddeley CP. Structure-Function Studies of Modular Aromatics That Form Molecular Organogels. [Masters Thesis]. The Ohio State University; 2009. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=osu1243445872


Texas A&M University

10. Wegener, Jeffrey J. Production of cerium oxide microsheres by an internal gelation sol-gel process.

Degree: 2010, Texas A&M University

 The experiments performed for this research were completed to produce solid cerium oxide microspheres by an internal gelation sol-gel process. The motivation for this work… (more)

Subjects/Keywords: Internal Gelation Sol-Gel; Microspheres; Cerium Oxide

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APA (6th Edition):

Wegener, J. J. (2010). Production of cerium oxide microsheres by an internal gelation sol-gel process. (Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2008-12-83

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Wegener, Jeffrey J. “Production of cerium oxide microsheres by an internal gelation sol-gel process.” 2010. Thesis, Texas A&M University. Accessed February 22, 2020. http://hdl.handle.net/1969.1/ETD-TAMU-2008-12-83.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Wegener, Jeffrey J. “Production of cerium oxide microsheres by an internal gelation sol-gel process.” 2010. Web. 22 Feb 2020.

Vancouver:

Wegener JJ. Production of cerium oxide microsheres by an internal gelation sol-gel process. [Internet] [Thesis]. Texas A&M University; 2010. [cited 2020 Feb 22]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2008-12-83.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Wegener JJ. Production of cerium oxide microsheres by an internal gelation sol-gel process. [Thesis]. Texas A&M University; 2010. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2008-12-83

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

11. Mattson, Jacob E. Oxidative gelation and functionality of wheat flour : effects of grain storage, flour aging, and grain type (hard or soft).

Degree: MS, Food Science and Technology, 2014, Oregon State University

 This study examined changes in flour functionality during storage of grain and subsequent aging of flour milled from the grain. Freshly harvested grain was stored… (more)

Subjects/Keywords: Oxidative; Gelation

…28 TABLE OF CONTENTS (Continued) Page Oxidative gelation… …37 Oxidative gelation capacity… …38 Response of oxidative gelation to dosage of hydrogen peroxide and ADA ....41 Statistical… …61 CHAPTER 5 - RESULTS AND DISCUSSION: OXIDATIVE GELATION AND LIPID PEROXIDATION IN SOFT… …effect of aging on oxidative gelation capacity: a survey… 

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APA (6th Edition):

Mattson, J. E. (2014). Oxidative gelation and functionality of wheat flour : effects of grain storage, flour aging, and grain type (hard or soft). (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/49439

Chicago Manual of Style (16th Edition):

Mattson, Jacob E. “Oxidative gelation and functionality of wheat flour : effects of grain storage, flour aging, and grain type (hard or soft).” 2014. Masters Thesis, Oregon State University. Accessed February 22, 2020. http://hdl.handle.net/1957/49439.

MLA Handbook (7th Edition):

Mattson, Jacob E. “Oxidative gelation and functionality of wheat flour : effects of grain storage, flour aging, and grain type (hard or soft).” 2014. Web. 22 Feb 2020.

Vancouver:

Mattson JE. Oxidative gelation and functionality of wheat flour : effects of grain storage, flour aging, and grain type (hard or soft). [Internet] [Masters thesis]. Oregon State University; 2014. [cited 2020 Feb 22]. Available from: http://hdl.handle.net/1957/49439.

Council of Science Editors:

Mattson JE. Oxidative gelation and functionality of wheat flour : effects of grain storage, flour aging, and grain type (hard or soft). [Masters Thesis]. Oregon State University; 2014. Available from: http://hdl.handle.net/1957/49439

12. Arfat, Yasir Ali. Impact of zinc on gelling and film forming properties of muscle proteins from yellow stripe trevally (Selaroides leptolepis) .

Degree: คณะอุตสาหกรรมเกษตร ภาควิชาเทคโนโลยีอาหาร, 2014, Prince of Songkla University

Subjects/Keywords: Zinc; Gelation; Gelatin

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APA (6th Edition):

Arfat, Y. A. (2014). Impact of zinc on gelling and film forming properties of muscle proteins from yellow stripe trevally (Selaroides leptolepis) . (Thesis). Prince of Songkla University. Retrieved from http://kb.psu.ac.th/psukb/handle/2010/9670

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Arfat, Yasir Ali. “Impact of zinc on gelling and film forming properties of muscle proteins from yellow stripe trevally (Selaroides leptolepis) .” 2014. Thesis, Prince of Songkla University. Accessed February 22, 2020. http://kb.psu.ac.th/psukb/handle/2010/9670.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Arfat, Yasir Ali. “Impact of zinc on gelling and film forming properties of muscle proteins from yellow stripe trevally (Selaroides leptolepis) .” 2014. Web. 22 Feb 2020.

Vancouver:

Arfat YA. Impact of zinc on gelling and film forming properties of muscle proteins from yellow stripe trevally (Selaroides leptolepis) . [Internet] [Thesis]. Prince of Songkla University; 2014. [cited 2020 Feb 22]. Available from: http://kb.psu.ac.th/psukb/handle/2010/9670.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Arfat YA. Impact of zinc on gelling and film forming properties of muscle proteins from yellow stripe trevally (Selaroides leptolepis) . [Thesis]. Prince of Songkla University; 2014. Available from: http://kb.psu.ac.th/psukb/handle/2010/9670

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Notre Dame

13. Prasad Sarangapani. Experimental Investigation of Spatially Heterogeneous Dynamics in Dense Colloidal Liquids</h1>.

Degree: PhD, Chemical Engineering, 2010, University of Notre Dame

  Despite decades of research, the origins of spatially heterogeneous dynamics in proximity to the glass transition as well as the length scales associated with… (more)

Subjects/Keywords: colloid physics; confinement; glass transition; colloidal gelation

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APA (6th Edition):

Sarangapani, P. (2010). Experimental Investigation of Spatially Heterogeneous Dynamics in Dense Colloidal Liquids</h1>. (Doctoral Dissertation). University of Notre Dame. Retrieved from https://curate.nd.edu/show/v979v121868

Chicago Manual of Style (16th Edition):

Sarangapani, Prasad. “Experimental Investigation of Spatially Heterogeneous Dynamics in Dense Colloidal Liquids</h1>.” 2010. Doctoral Dissertation, University of Notre Dame. Accessed February 22, 2020. https://curate.nd.edu/show/v979v121868.

MLA Handbook (7th Edition):

Sarangapani, Prasad. “Experimental Investigation of Spatially Heterogeneous Dynamics in Dense Colloidal Liquids</h1>.” 2010. Web. 22 Feb 2020.

Vancouver:

Sarangapani P. Experimental Investigation of Spatially Heterogeneous Dynamics in Dense Colloidal Liquids</h1>. [Internet] [Doctoral dissertation]. University of Notre Dame; 2010. [cited 2020 Feb 22]. Available from: https://curate.nd.edu/show/v979v121868.

Council of Science Editors:

Sarangapani P. Experimental Investigation of Spatially Heterogeneous Dynamics in Dense Colloidal Liquids</h1>. [Doctoral Dissertation]. University of Notre Dame; 2010. Available from: https://curate.nd.edu/show/v979v121868


University of Manchester

14. Benamer, Wadiaa. Development of preparative methods for chitosan microparticles.

Degree: PhD, 2013, University of Manchester

 In recent years, the application of microparticles in different fields including cosmetics, agriculture, pharmaceutics and biomedicine has been widely investigated.In this project, we aimed to… (more)

Subjects/Keywords: 573.774; Chitosan; microspheres; B-glycerophosphate; ionotropic gelation.

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APA (6th Edition):

Benamer, W. (2013). Development of preparative methods for chitosan microparticles. (Doctoral Dissertation). University of Manchester. Retrieved from https://www.research.manchester.ac.uk/portal/en/theses/development-of-preparative-methods-for-chitosan-microparticles(cffb422a-2781-4b3b-aa30-7650d47ba556).html ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.574336

Chicago Manual of Style (16th Edition):

Benamer, Wadiaa. “Development of preparative methods for chitosan microparticles.” 2013. Doctoral Dissertation, University of Manchester. Accessed February 22, 2020. https://www.research.manchester.ac.uk/portal/en/theses/development-of-preparative-methods-for-chitosan-microparticles(cffb422a-2781-4b3b-aa30-7650d47ba556).html ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.574336.

MLA Handbook (7th Edition):

Benamer, Wadiaa. “Development of preparative methods for chitosan microparticles.” 2013. Web. 22 Feb 2020.

Vancouver:

Benamer W. Development of preparative methods for chitosan microparticles. [Internet] [Doctoral dissertation]. University of Manchester; 2013. [cited 2020 Feb 22]. Available from: https://www.research.manchester.ac.uk/portal/en/theses/development-of-preparative-methods-for-chitosan-microparticles(cffb422a-2781-4b3b-aa30-7650d47ba556).html ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.574336.

Council of Science Editors:

Benamer W. Development of preparative methods for chitosan microparticles. [Doctoral Dissertation]. University of Manchester; 2013. Available from: https://www.research.manchester.ac.uk/portal/en/theses/development-of-preparative-methods-for-chitosan-microparticles(cffb422a-2781-4b3b-aa30-7650d47ba556).html ; http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.574336


University of Manchester

15. Fraylich, Michael. Colloidal Delivery Systems.

Degree: 2010, University of Manchester

 In this project we aim to produce a thermally triggered PLGA particulate gel, which is injectable and biocompatible. This will act as a scaffold for… (more)

Subjects/Keywords: Colloid; PEGMA; PPGMA; PLGA; Thermal; Temperature; Gelation

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APA (6th Edition):

Fraylich, M. (2010). Colloidal Delivery Systems. (Doctoral Dissertation). University of Manchester. Retrieved from http://www.manchester.ac.uk/escholar/uk-ac-man-scw:89507

Chicago Manual of Style (16th Edition):

Fraylich, Michael. “Colloidal Delivery Systems.” 2010. Doctoral Dissertation, University of Manchester. Accessed February 22, 2020. http://www.manchester.ac.uk/escholar/uk-ac-man-scw:89507.

MLA Handbook (7th Edition):

Fraylich, Michael. “Colloidal Delivery Systems.” 2010. Web. 22 Feb 2020.

Vancouver:

Fraylich M. Colloidal Delivery Systems. [Internet] [Doctoral dissertation]. University of Manchester; 2010. [cited 2020 Feb 22]. Available from: http://www.manchester.ac.uk/escholar/uk-ac-man-scw:89507.

Council of Science Editors:

Fraylich M. Colloidal Delivery Systems. [Doctoral Dissertation]. University of Manchester; 2010. Available from: http://www.manchester.ac.uk/escholar/uk-ac-man-scw:89507


Massey University

16. Findlay, Robyn Rosemary. Properties of recombined milk protein composite gels : effects of protein source, protein concentration and processing time.

Degree: Master of Technology, Food Technology, 2002, Massey University

 Increased knowledge of the interactions involved in the manufacture of Milk Protein Composite Gels (MPCGs) is essential for the further development of dairy-based analogue and… (more)

Subjects/Keywords: Gelation; Milk proteins

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APA (6th Edition):

Findlay, R. R. (2002). Properties of recombined milk protein composite gels : effects of protein source, protein concentration and processing time. (Masters Thesis). Massey University. Retrieved from http://hdl.handle.net/10179/13532

Chicago Manual of Style (16th Edition):

Findlay, Robyn Rosemary. “Properties of recombined milk protein composite gels : effects of protein source, protein concentration and processing time.” 2002. Masters Thesis, Massey University. Accessed February 22, 2020. http://hdl.handle.net/10179/13532.

MLA Handbook (7th Edition):

Findlay, Robyn Rosemary. “Properties of recombined milk protein composite gels : effects of protein source, protein concentration and processing time.” 2002. Web. 22 Feb 2020.

Vancouver:

Findlay RR. Properties of recombined milk protein composite gels : effects of protein source, protein concentration and processing time. [Internet] [Masters thesis]. Massey University; 2002. [cited 2020 Feb 22]. Available from: http://hdl.handle.net/10179/13532.

Council of Science Editors:

Findlay RR. Properties of recombined milk protein composite gels : effects of protein source, protein concentration and processing time. [Masters Thesis]. Massey University; 2002. Available from: http://hdl.handle.net/10179/13532


Boston University

17. Eliamani, Saburi D. Monitoring dynamically the gelation phase transition of agarose with T2 qMRI as a function of concentration at 3T.

Degree: 2014, Boston University

 The purpose of this experiment is to study as a model the gelation phase transition of agarose solutions with transverse relaxation (T2) quantitative magnetic resonance… (more)

Subjects/Keywords: Medical imaging; Agarose; Gelation; MRI; T2

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APA (6th Edition):

Eliamani, S. D. (2014). Monitoring dynamically the gelation phase transition of agarose with T2 qMRI as a function of concentration at 3T. (Thesis). Boston University. Retrieved from http://hdl.handle.net/2144/13313

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Eliamani, Saburi D. “Monitoring dynamically the gelation phase transition of agarose with T2 qMRI as a function of concentration at 3T.” 2014. Thesis, Boston University. Accessed February 22, 2020. http://hdl.handle.net/2144/13313.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Eliamani, Saburi D. “Monitoring dynamically the gelation phase transition of agarose with T2 qMRI as a function of concentration at 3T.” 2014. Web. 22 Feb 2020.

Vancouver:

Eliamani SD. Monitoring dynamically the gelation phase transition of agarose with T2 qMRI as a function of concentration at 3T. [Internet] [Thesis]. Boston University; 2014. [cited 2020 Feb 22]. Available from: http://hdl.handle.net/2144/13313.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Eliamani SD. Monitoring dynamically the gelation phase transition of agarose with T2 qMRI as a function of concentration at 3T. [Thesis]. Boston University; 2014. Available from: http://hdl.handle.net/2144/13313

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Oklahoma

18. Abdelfatah, Elsayed. Multiscale Modeling of Nanoparticles Transport, Aggregation, and In Situ Gelation in Porous Media.

Degree: PhD, 2017, University of Oklahoma

 Nanoparticle applications in the petroleum industry have grown recently especially in EOR and well stimulation. Transport of nanoparticles in porous media involves different interaction mechanisms… (more)

Subjects/Keywords: Nanoparticles; Aggregation; Gelation; Filtration; Porous Media

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APA (6th Edition):

Abdelfatah, E. (2017). Multiscale Modeling of Nanoparticles Transport, Aggregation, and In Situ Gelation in Porous Media. (Doctoral Dissertation). University of Oklahoma. Retrieved from http://hdl.handle.net/11244/51949

Chicago Manual of Style (16th Edition):

Abdelfatah, Elsayed. “Multiscale Modeling of Nanoparticles Transport, Aggregation, and In Situ Gelation in Porous Media.” 2017. Doctoral Dissertation, University of Oklahoma. Accessed February 22, 2020. http://hdl.handle.net/11244/51949.

MLA Handbook (7th Edition):

Abdelfatah, Elsayed. “Multiscale Modeling of Nanoparticles Transport, Aggregation, and In Situ Gelation in Porous Media.” 2017. Web. 22 Feb 2020.

Vancouver:

Abdelfatah E. Multiscale Modeling of Nanoparticles Transport, Aggregation, and In Situ Gelation in Porous Media. [Internet] [Doctoral dissertation]. University of Oklahoma; 2017. [cited 2020 Feb 22]. Available from: http://hdl.handle.net/11244/51949.

Council of Science Editors:

Abdelfatah E. Multiscale Modeling of Nanoparticles Transport, Aggregation, and In Situ Gelation in Porous Media. [Doctoral Dissertation]. University of Oklahoma; 2017. Available from: http://hdl.handle.net/11244/51949


University of Toronto

19. Ba, Qing. Microfluidic Bioprinter for Hydrogel Sheet Formation.

Degree: 2014, University of Toronto

We present a microfluidic bioprinter that is compatible with a wide range of biopolymers and is able to continuously or periodically produce intact homogeneous or… (more)

Subjects/Keywords: biopolymer; bioprinting; gelation; hydrogel; microfluidic; 0548

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APA (6th Edition):

Ba, Q. (2014). Microfluidic Bioprinter for Hydrogel Sheet Formation. (Masters Thesis). University of Toronto. Retrieved from http://hdl.handle.net/1807/74599

Chicago Manual of Style (16th Edition):

Ba, Qing. “Microfluidic Bioprinter for Hydrogel Sheet Formation.” 2014. Masters Thesis, University of Toronto. Accessed February 22, 2020. http://hdl.handle.net/1807/74599.

MLA Handbook (7th Edition):

Ba, Qing. “Microfluidic Bioprinter for Hydrogel Sheet Formation.” 2014. Web. 22 Feb 2020.

Vancouver:

Ba Q. Microfluidic Bioprinter for Hydrogel Sheet Formation. [Internet] [Masters thesis]. University of Toronto; 2014. [cited 2020 Feb 22]. Available from: http://hdl.handle.net/1807/74599.

Council of Science Editors:

Ba Q. Microfluidic Bioprinter for Hydrogel Sheet Formation. [Masters Thesis]. University of Toronto; 2014. Available from: http://hdl.handle.net/1807/74599


University of New South Wales

20. Jamieson, Scott A. Structural evolution in self-assembled gels.

Degree: Chemistry, 2013, University of New South Wales

 The use of self-assembled gel in biomaterials and drug delivery is an important new area of research, with these novel materials possessing both physical and… (more)

Subjects/Keywords: Biomaterial; Gel; Self-assembly; Gelation; Deuteration

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APA (6th Edition):

Jamieson, S. A. (2013). Structural evolution in self-assembled gels. (Doctoral Dissertation). University of New South Wales. Retrieved from http://handle.unsw.edu.au/1959.4/53309 ; https://unsworks.unsw.edu.au/fapi/datastream/unsworks:12004/SOURCE02?view=true

Chicago Manual of Style (16th Edition):

Jamieson, Scott A. “Structural evolution in self-assembled gels.” 2013. Doctoral Dissertation, University of New South Wales. Accessed February 22, 2020. http://handle.unsw.edu.au/1959.4/53309 ; https://unsworks.unsw.edu.au/fapi/datastream/unsworks:12004/SOURCE02?view=true.

MLA Handbook (7th Edition):

Jamieson, Scott A. “Structural evolution in self-assembled gels.” 2013. Web. 22 Feb 2020.

Vancouver:

Jamieson SA. Structural evolution in self-assembled gels. [Internet] [Doctoral dissertation]. University of New South Wales; 2013. [cited 2020 Feb 22]. Available from: http://handle.unsw.edu.au/1959.4/53309 ; https://unsworks.unsw.edu.au/fapi/datastream/unsworks:12004/SOURCE02?view=true.

Council of Science Editors:

Jamieson SA. Structural evolution in self-assembled gels. [Doctoral Dissertation]. University of New South Wales; 2013. Available from: http://handle.unsw.edu.au/1959.4/53309 ; https://unsworks.unsw.edu.au/fapi/datastream/unsworks:12004/SOURCE02?view=true


University of Guelph

21. Zhao, Zhengtao. Colloidal and Rennet Coagulation Properties of Concentrated Casein Micelles with Altered Mineral Equilibrium .

Degree: 2015, University of Guelph

 The changes in mineral equilibrium in milk affect the structure of casein micelles, and as a consequence, their processing functionality. In this thesis, the changes… (more)

Subjects/Keywords: Casein micelles; Minerals; Milk; Gelation; Protein

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APA (6th Edition):

Zhao, Z. (2015). Colloidal and Rennet Coagulation Properties of Concentrated Casein Micelles with Altered Mineral Equilibrium . (Thesis). University of Guelph. Retrieved from https://atrium.lib.uoguelph.ca/xmlui/handle/10214/9276

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Zhao, Zhengtao. “Colloidal and Rennet Coagulation Properties of Concentrated Casein Micelles with Altered Mineral Equilibrium .” 2015. Thesis, University of Guelph. Accessed February 22, 2020. https://atrium.lib.uoguelph.ca/xmlui/handle/10214/9276.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Zhao, Zhengtao. “Colloidal and Rennet Coagulation Properties of Concentrated Casein Micelles with Altered Mineral Equilibrium .” 2015. Web. 22 Feb 2020.

Vancouver:

Zhao Z. Colloidal and Rennet Coagulation Properties of Concentrated Casein Micelles with Altered Mineral Equilibrium . [Internet] [Thesis]. University of Guelph; 2015. [cited 2020 Feb 22]. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/9276.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Zhao Z. Colloidal and Rennet Coagulation Properties of Concentrated Casein Micelles with Altered Mineral Equilibrium . [Thesis]. University of Guelph; 2015. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/9276

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Princeton University

22. Fortmeyer, Ivy Camille. Characterization of the fluid and solid components of cyanogel systems during the gelation process .

Degree: PhD, 2016, Princeton University

 The work in this thesis concerns the sol-gel transformation in cyanogel systems comprised of d8 square planar chlorometalates (M=Pd(II), Pt(II)) and d6 octahedral hexacyanometalates (M=Fe(II),… (more)

Subjects/Keywords: coordination polymer; cyanogel; gelation; NMR spectroscopy; spectroscopy

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APA (6th Edition):

Fortmeyer, I. C. (2016). Characterization of the fluid and solid components of cyanogel systems during the gelation process . (Doctoral Dissertation). Princeton University. Retrieved from http://arks.princeton.edu/ark:/88435/dsp01np193c65d

Chicago Manual of Style (16th Edition):

Fortmeyer, Ivy Camille. “Characterization of the fluid and solid components of cyanogel systems during the gelation process .” 2016. Doctoral Dissertation, Princeton University. Accessed February 22, 2020. http://arks.princeton.edu/ark:/88435/dsp01np193c65d.

MLA Handbook (7th Edition):

Fortmeyer, Ivy Camille. “Characterization of the fluid and solid components of cyanogel systems during the gelation process .” 2016. Web. 22 Feb 2020.

Vancouver:

Fortmeyer IC. Characterization of the fluid and solid components of cyanogel systems during the gelation process . [Internet] [Doctoral dissertation]. Princeton University; 2016. [cited 2020 Feb 22]. Available from: http://arks.princeton.edu/ark:/88435/dsp01np193c65d.

Council of Science Editors:

Fortmeyer IC. Characterization of the fluid and solid components of cyanogel systems during the gelation process . [Doctoral Dissertation]. Princeton University; 2016. Available from: http://arks.princeton.edu/ark:/88435/dsp01np193c65d


Michigan State University

23. Herald, Thomas Joseph. Effect of pH, salt type and denaturants on the denaturation properties, storage modulus, secondary structure and microstructure of hen egg s-ovalbumin heat-induced gels.

Degree: PhD, Department of Food Science and Human Nutrition, 1991, Michigan State University

Subjects/Keywords: Ovalbumin; Gelation; Chickens

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APA (6th Edition):

Herald, T. J. (1991). Effect of pH, salt type and denaturants on the denaturation properties, storage modulus, secondary structure and microstructure of hen egg s-ovalbumin heat-induced gels. (Doctoral Dissertation). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:23134

Chicago Manual of Style (16th Edition):

Herald, Thomas Joseph. “Effect of pH, salt type and denaturants on the denaturation properties, storage modulus, secondary structure and microstructure of hen egg s-ovalbumin heat-induced gels.” 1991. Doctoral Dissertation, Michigan State University. Accessed February 22, 2020. http://etd.lib.msu.edu/islandora/object/etd:23134.

MLA Handbook (7th Edition):

Herald, Thomas Joseph. “Effect of pH, salt type and denaturants on the denaturation properties, storage modulus, secondary structure and microstructure of hen egg s-ovalbumin heat-induced gels.” 1991. Web. 22 Feb 2020.

Vancouver:

Herald TJ. Effect of pH, salt type and denaturants on the denaturation properties, storage modulus, secondary structure and microstructure of hen egg s-ovalbumin heat-induced gels. [Internet] [Doctoral dissertation]. Michigan State University; 1991. [cited 2020 Feb 22]. Available from: http://etd.lib.msu.edu/islandora/object/etd:23134.

Council of Science Editors:

Herald TJ. Effect of pH, salt type and denaturants on the denaturation properties, storage modulus, secondary structure and microstructure of hen egg s-ovalbumin heat-induced gels. [Doctoral Dissertation]. Michigan State University; 1991. Available from: http://etd.lib.msu.edu/islandora/object/etd:23134


Michigan State University

24. Harte, Janice Bach. Ovalbumin thermal gelation : prediction of gel strength as influenced by selected factors.

Degree: PhD, Department of Food Science and Human Nutrition, 1989, Michigan State University

Subjects/Keywords: Albumins; Gelation; Eggs

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APA (6th Edition):

Harte, J. B. (1989). Ovalbumin thermal gelation : prediction of gel strength as influenced by selected factors. (Doctoral Dissertation). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:20504

Chicago Manual of Style (16th Edition):

Harte, Janice Bach. “Ovalbumin thermal gelation : prediction of gel strength as influenced by selected factors.” 1989. Doctoral Dissertation, Michigan State University. Accessed February 22, 2020. http://etd.lib.msu.edu/islandora/object/etd:20504.

MLA Handbook (7th Edition):

Harte, Janice Bach. “Ovalbumin thermal gelation : prediction of gel strength as influenced by selected factors.” 1989. Web. 22 Feb 2020.

Vancouver:

Harte JB. Ovalbumin thermal gelation : prediction of gel strength as influenced by selected factors. [Internet] [Doctoral dissertation]. Michigan State University; 1989. [cited 2020 Feb 22]. Available from: http://etd.lib.msu.edu/islandora/object/etd:20504.

Council of Science Editors:

Harte JB. Ovalbumin thermal gelation : prediction of gel strength as influenced by selected factors. [Doctoral Dissertation]. Michigan State University; 1989. Available from: http://etd.lib.msu.edu/islandora/object/etd:20504


Michigan State University

25. Wang, Shuefung. Gelation of chicken breast muscle myosin : influence of heating temperature and actin-to-myosin weight ratio.

Degree: PhD, Department of Food Science Human Nutrition, 1993, Michigan State University

Subjects/Keywords: Gelation; Myosin; Actin; Gelation – Effect of heat on; Chickens

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APA (6th Edition):

Wang, S. (1993). Gelation of chicken breast muscle myosin : influence of heating temperature and actin-to-myosin weight ratio. (Doctoral Dissertation). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:23877

Chicago Manual of Style (16th Edition):

Wang, Shuefung. “Gelation of chicken breast muscle myosin : influence of heating temperature and actin-to-myosin weight ratio.” 1993. Doctoral Dissertation, Michigan State University. Accessed February 22, 2020. http://etd.lib.msu.edu/islandora/object/etd:23877.

MLA Handbook (7th Edition):

Wang, Shuefung. “Gelation of chicken breast muscle myosin : influence of heating temperature and actin-to-myosin weight ratio.” 1993. Web. 22 Feb 2020.

Vancouver:

Wang S. Gelation of chicken breast muscle myosin : influence of heating temperature and actin-to-myosin weight ratio. [Internet] [Doctoral dissertation]. Michigan State University; 1993. [cited 2020 Feb 22]. Available from: http://etd.lib.msu.edu/islandora/object/etd:23877.

Council of Science Editors:

Wang S. Gelation of chicken breast muscle myosin : influence of heating temperature and actin-to-myosin weight ratio. [Doctoral Dissertation]. Michigan State University; 1993. Available from: http://etd.lib.msu.edu/islandora/object/etd:23877

26. Christe, Charles de Miranda. Efeitos de variáveis do processo de gelificação interna nas propriedades físicas e químicas de microesferas de alumina.

Degree: Mestrado, Tecnologia Nuclear - Materiais, 2012, University of São Paulo

Microesferas cerâmicas vêm sendo utilizadas em diferentes aplicações, relacionadas à área nuclear, farmacêutica, química, médica, ambiental, biotecnológica, etc. É possível a obtenção, pelo método da… (more)

Subjects/Keywords: alumina; alumina; gelificação interna; internal gelation; microesferas; microspheres

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APA (6th Edition):

Christe, C. d. M. (2012). Efeitos de variáveis do processo de gelificação interna nas propriedades físicas e químicas de microesferas de alumina. (Masters Thesis). University of São Paulo. Retrieved from http://www.teses.usp.br/teses/disponiveis/85/85134/tde-07032013-094320/ ;

Chicago Manual of Style (16th Edition):

Christe, Charles de Miranda. “Efeitos de variáveis do processo de gelificação interna nas propriedades físicas e químicas de microesferas de alumina.” 2012. Masters Thesis, University of São Paulo. Accessed February 22, 2020. http://www.teses.usp.br/teses/disponiveis/85/85134/tde-07032013-094320/ ;.

MLA Handbook (7th Edition):

Christe, Charles de Miranda. “Efeitos de variáveis do processo de gelificação interna nas propriedades físicas e químicas de microesferas de alumina.” 2012. Web. 22 Feb 2020.

Vancouver:

Christe CdM. Efeitos de variáveis do processo de gelificação interna nas propriedades físicas e químicas de microesferas de alumina. [Internet] [Masters thesis]. University of São Paulo; 2012. [cited 2020 Feb 22]. Available from: http://www.teses.usp.br/teses/disponiveis/85/85134/tde-07032013-094320/ ;.

Council of Science Editors:

Christe CdM. Efeitos de variáveis do processo de gelificação interna nas propriedades físicas e químicas de microesferas de alumina. [Masters Thesis]. University of São Paulo; 2012. Available from: http://www.teses.usp.br/teses/disponiveis/85/85134/tde-07032013-094320/ ;


University of Kansas

27. Li, Xianping. Effect of Shear on Gelation of Polyacrylamide-Chromium Acetate Gelant in a Circular Tube.

Degree: MS, Chemical & Petroleum Engineering, 2010, University of Kansas

 This research studies the gelation and flow properties of a partially hydrolyzed polyacrylamide (HPAM)-chromium acetate gel system under shear conditions. Gelation was observed in steady… (more)

Subjects/Keywords: Petroleum engineering; Engineering; Apparent viscosity; Effluent; Flow resistance; Gelation; Shear; Syneresis

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APA (6th Edition):

Li, X. (2010). Effect of Shear on Gelation of Polyacrylamide-Chromium Acetate Gelant in a Circular Tube. (Masters Thesis). University of Kansas. Retrieved from http://hdl.handle.net/1808/7007

Chicago Manual of Style (16th Edition):

Li, Xianping. “Effect of Shear on Gelation of Polyacrylamide-Chromium Acetate Gelant in a Circular Tube.” 2010. Masters Thesis, University of Kansas. Accessed February 22, 2020. http://hdl.handle.net/1808/7007.

MLA Handbook (7th Edition):

Li, Xianping. “Effect of Shear on Gelation of Polyacrylamide-Chromium Acetate Gelant in a Circular Tube.” 2010. Web. 22 Feb 2020.

Vancouver:

Li X. Effect of Shear on Gelation of Polyacrylamide-Chromium Acetate Gelant in a Circular Tube. [Internet] [Masters thesis]. University of Kansas; 2010. [cited 2020 Feb 22]. Available from: http://hdl.handle.net/1808/7007.

Council of Science Editors:

Li X. Effect of Shear on Gelation of Polyacrylamide-Chromium Acetate Gelant in a Circular Tube. [Masters Thesis]. University of Kansas; 2010. Available from: http://hdl.handle.net/1808/7007


University of Delaware

28. Murphy, Ryan P. The nature of anisotropic particles with short-range interactions .

Degree: 2017, University of Delaware

 Anisotropic particles are used widely to control the thermodynamic and rheological properties of pharmaceuticals, cosmetics, food products, composite materials, and cements. In particular, rod-like particle… (more)

Subjects/Keywords: Applied sciences; Anisotropy; Colloids; Dynamic arrest; Gelation; Glass transition; Nanoparticles

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APA (6th Edition):

Murphy, R. P. (2017). The nature of anisotropic particles with short-range interactions . (Doctoral Dissertation). University of Delaware. Retrieved from http://udspace.udel.edu/handle/19716/23213

Chicago Manual of Style (16th Edition):

Murphy, Ryan P. “The nature of anisotropic particles with short-range interactions .” 2017. Doctoral Dissertation, University of Delaware. Accessed February 22, 2020. http://udspace.udel.edu/handle/19716/23213.

MLA Handbook (7th Edition):

Murphy, Ryan P. “The nature of anisotropic particles with short-range interactions .” 2017. Web. 22 Feb 2020.

Vancouver:

Murphy RP. The nature of anisotropic particles with short-range interactions . [Internet] [Doctoral dissertation]. University of Delaware; 2017. [cited 2020 Feb 22]. Available from: http://udspace.udel.edu/handle/19716/23213.

Council of Science Editors:

Murphy RP. The nature of anisotropic particles with short-range interactions . [Doctoral Dissertation]. University of Delaware; 2017. Available from: http://udspace.udel.edu/handle/19716/23213

29. Nonthanum, Panadda. Rheological characterization and applications of zein and whey protein gels.

Degree: PhD, 0037, 2014, University of Illinois – Urbana-Champaign

 Protein gelation is an interesting scientific phenomenon of wide commercial impact. Gels are used to control rheological properties in a number of industrial processes from… (more)

Subjects/Keywords: Zein; Rheology; Gelation

…presence of -zein of zein extracted from ground corn was thought to contribute to the gelation… …The initial state can be a solution, dispersion, or suspension. Gelation arises either from… …food systems are primarily polysaccharides and proteins. Gelation phenomena involving zein… …of zein alcoholic solutions affected their gelation rate. Lower water content of solvent… …viscosity function alone, such as gelation phenomena and elastic behavior. Viscoelasticity is the… 

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Nonthanum, P. (2014). Rheological characterization and applications of zein and whey protein gels. (Doctoral Dissertation). University of Illinois – Urbana-Champaign. Retrieved from http://hdl.handle.net/2142/46719

Chicago Manual of Style (16th Edition):

Nonthanum, Panadda. “Rheological characterization and applications of zein and whey protein gels.” 2014. Doctoral Dissertation, University of Illinois – Urbana-Champaign. Accessed February 22, 2020. http://hdl.handle.net/2142/46719.

MLA Handbook (7th Edition):

Nonthanum, Panadda. “Rheological characterization and applications of zein and whey protein gels.” 2014. Web. 22 Feb 2020.

Vancouver:

Nonthanum P. Rheological characterization and applications of zein and whey protein gels. [Internet] [Doctoral dissertation]. University of Illinois – Urbana-Champaign; 2014. [cited 2020 Feb 22]. Available from: http://hdl.handle.net/2142/46719.

Council of Science Editors:

Nonthanum P. Rheological characterization and applications of zein and whey protein gels. [Doctoral Dissertation]. University of Illinois – Urbana-Champaign; 2014. Available from: http://hdl.handle.net/2142/46719


RMIT University

30. Buthgamuwa, B. Characterisation of proteolytic activity in thermally-treated milk for novel product development.

Degree: 2014, RMIT University

 Milk is a very nutritious and widely consumed food, as well as a versatile raw material for the food industry. Processing involves converting raw milk… (more)

Subjects/Keywords: Fields of Research; Age-gelation; Protein-enrichment; Dairy-based products

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Buthgamuwa, B. (2014). Characterisation of proteolytic activity in thermally-treated milk for novel product development. (Thesis). RMIT University. Retrieved from http://researchbank.rmit.edu.au/view/rmit:160747

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Buthgamuwa, B. “Characterisation of proteolytic activity in thermally-treated milk for novel product development.” 2014. Thesis, RMIT University. Accessed February 22, 2020. http://researchbank.rmit.edu.au/view/rmit:160747.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Buthgamuwa, B. “Characterisation of proteolytic activity in thermally-treated milk for novel product development.” 2014. Web. 22 Feb 2020.

Vancouver:

Buthgamuwa B. Characterisation of proteolytic activity in thermally-treated milk for novel product development. [Internet] [Thesis]. RMIT University; 2014. [cited 2020 Feb 22]. Available from: http://researchbank.rmit.edu.au/view/rmit:160747.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Buthgamuwa B. Characterisation of proteolytic activity in thermally-treated milk for novel product development. [Thesis]. RMIT University; 2014. Available from: http://researchbank.rmit.edu.au/view/rmit:160747

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

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