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pro vyhledávání: '"J. Y. Won"'
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Akademický článek
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Akademický článek
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Autor:
F. G. Hernandez-Martinez, J. D. Greenwood, I. A. Contreras, J. Jønland, Helene Alexandra Amundsen, Arnfinn Emdal, Vikas Thakur, J. Y. Won
Publikováno v:
Géotechnique Letters. 7:352-355
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::64510acf94d1511160bd01b97289ee7c
https://doi.org/10.1680/jgele.17.00162
https://doi.org/10.1680/jgele.17.00162
Autor:
G. Gochev, V. Ulaganathan, Eugene V. Aksenenko, Reinhard Miller, V. B. Fainerman, J. Y. Won, Jürgen Krägel
Publikováno v:
Colloids and Surfaces A: Physicochemical and Engineering Aspects. 521:204-210
Drop profile analysis tensiometry is applied to measure the dilational visco-elasticity of BLG at the buffered aqueous solution/tetradecane (W/TD) interface using oscillating drops of TD immersed in W at frequencies between 0.01–0.2 Hz. The buffere
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b1b74b544af264e5b57a0800b6d663e3
https://doi.org/10.1016/j.colsurfa.2016.08.054
https://doi.org/10.1016/j.colsurfa.2016.08.054
Autor:
Reinhard Miller, Boris A. Noskov, Martin E. Leser, I. Retzlaff, J. Y. Won, V. Ulaganathan, Cécile Gehin-Delval, G. Gochev
Publikováno v:
Colloids and Surfaces A: Physicochemical and Engineering Aspects. 519:153-160
The dynamic surface pressure II of air bubbles aging in buffered beta-lactoglobulin (BLG) solutions containing various protein concentrations C-BLG (10(-9)-10(-4)M), pH (3-7) and buffer concentrations C-buff (1, 10 and 100 mM) was measured as a funct
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::335321829e6df7ca3ca7ee02ce252bec
https://doi.org/10.1016/j.colsurfa.2016.03.008
https://doi.org/10.1016/j.colsurfa.2016.03.008
Autor:
G. Gochev, V. Ulaganathan, Eugene V. Aksenenko, V. B. Fainerman, Jürgen Krägel, J. Y. Won, Reinhard Miller
Publikováno v:
Colloids and Surfaces A: Physicochemical and Engineering Aspects. 519:146-152
The adsorption kinetics of beta-lactoglobulin (BLG) at the water/tetradecane (W/TD) interface as studied by drop profile analysis tensiometry is significantly controlled by the diffusional transport in the aqueous solution bulk. However, due to the c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bcae71096b1397ec77e06de9e5e63a7d
https://doi.org/10.1016/j.colsurfa.2016.08.024
https://doi.org/10.1016/j.colsurfa.2016.08.024
Autor:
J. Y. Won, V. B. Fainerman, G. Gochev, V. Ulaganathan, Reinhard Miller, Eugene V. Aksenenko, Jürgen Krägel
Publikováno v:
Colloids and Surfaces A: Physicochemical and Engineering Aspects
Using drop profile analysis tensiometry the adsorption dynamics and the equilibrium equation of state of beta-lactoglobulin (BLG) at the water/tetradecane (W/TD) interface are studied at pH 3, 5 and 7. The data are well described by a thermodynamic a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::46e7dcdce8c6d412df6892cf75c571d5
https://hdl.handle.net/21.11116/0000-0001-8B5F-911858/00-001M-0000-002D-4D57-811858/00-001M-0000-002A-AEC4-F
https://hdl.handle.net/21.11116/0000-0001-8B5F-911858/00-001M-0000-002D-4D57-811858/00-001M-0000-002A-AEC4-F
Publikováno v:
Advances in Applied Ceramics. 113:328-333
Reaction sintered SiC ceramics were prepared by the silicon melt infiltration method over temperatures of 1450−1550°C. The effects of the carbon and silicon contents of the starting materials as well as the sintering temperature and time on the th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::94cf1cef5b3f93870f43d6f034f1a588
https://doi.org/10.1179/1743676114y.0000000168
https://doi.org/10.1179/1743676114y.0000000168
Autor:
G. Gochev, J. Y. Won, V. Ulaganathan, Reinhard Miller, Aliyar Javadi, Jürgen Krägel, Alexander V. Makievski
Publikováno v:
Food Hydrocolloids. 34:15-21
The recently described new experimental tool called Drop and Bubble Micro Manipulator (DBMM) has been applied to studies of the stability of protein covered bubbles against coalescence. Among the available protocols the time interval between the mome
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::978d3b134d425d59647d63dd45f17e18
https://doi.org/10.1016/j.foodhyd.2013.07.027
https://doi.org/10.1016/j.foodhyd.2013.07.027