Zobrazeno 1 - 10
of 368
pro vyhledávání: '"H. Robe"'
Autor:
I Aviles Santillana, J Debeux, M Meyer, M Muddamallappa, A Polo Picazo, H Robe, E Rodriguez Castro, S Sgobba, KP Weiss
Friction stir welding (FSW) is a solid state joining process that uses the heat generated by the friction of a rotating tool and the base material to join materials together. Due to the fact that the material is never melted, and that extensive plast
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eb5d7c288f464140637b196ea54e7160
http://cds.cern.ch/record/2816677
http://cds.cern.ch/record/2816677
Publikováno v:
AIP Conference Proceedings.
A finite element model has been developed by means of a coupled Eulerian-Lagrangian approach. The banded structure which is related to the periodical material deposition is predicted in two dimensions as the experimental investigation shows that, dur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d8f2c27ebbb0be31b6dd99bc7e5ecb8a
https://doi.org/10.1063/1.4963501
https://doi.org/10.1063/1.4963501
Publikováno v:
Journal of Food Science. 58:1241-1244
Oxidation inhibition during washing, as it affects gelling properties and binding strength of beef heart myofibrillar protein, was investigated. Crude myofibrils isolated by repeated washing in the presence of propyl gallate, ascorbate and tripolypho
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::081311c241fa05174207815ed446b948
https://doi.org/10.1111/j.1365-2621.1993.tb06156.x
https://doi.org/10.1111/j.1365-2621.1993.tb06156.x
Autor:
Gerald H. Robe, Youling L. Xiong
Publikováno v:
Food Hydrocolloids. 7:137-146
The effect of phosphates on the rheological properties of porcine Longissimus dorsi (LD, white), Serratus ventralis (SV, red) and Vastus intermedius (VI, red) muscle salt-soluble proteins (SSP) was examined. Changes in shear stress and viscosity as a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6464132c86e668c216c52c0dfd7d9927
https://doi.org/10.1016/s0268-005x(09)80165-3
https://doi.org/10.1016/s0268-005x(09)80165-3
Autor:
Harry H. Robe, Randolph A. McBride
Publikováno v:
AAPG Bulletin. 86
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::129805cdda5a8408fd3b5c09107eea1e
https://doi.org/10.1306/3fef436b-1741-11d7-8645000102c1865d
https://doi.org/10.1306/3fef436b-1741-11d7-8645000102c1865d
Akademický článek
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Autor:
Gerald H. Robe, Youling L. Xiong
Publikováno v:
Meat science. 37(1)
The kinetics of thermal aggregation of salt-soluble proteins (SSP) isolated from porcine Longissimus dorsi (75% white fiber, Serratus ventralis (43% red fiber, and Vastus intermedius (76% red fiber) muscles were studied in the presence of sodium trip
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3effb516f23ef91c54b469de8022dffe
https://pubmed.ncbi.nlm.nih.gov/22059413
https://pubmed.ncbi.nlm.nih.gov/22059413
Autor:
Gerald H. Robe, Youling L. Xiong
Publikováno v:
Journal of Food Science. 57:1304-1304
Salt-soluble proteins (SSP) were extracted from porcine Serratus ventralis (red), Vastus intermedius (red) and Longissimus dorsi (white) muscles and heated to examine dynamic changes and transitions in protein aggregation. At pH 6.0, red muscle SSP t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1b76f4c09d50083fb25effa4c59234f8
https://doi.org/10.1111/j.1365-2621.1992.tb06842.x
https://doi.org/10.1111/j.1365-2621.1992.tb06842.x
Akademický článek
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Akademický článek
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