Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Matthias Knarr"'
Autor:
Roland Adden, Aljazi Alajmi, S. Al-Assaf, Katerina Alba, V. Amar, Inge Anderson-Dekkers, Steve W. Cui, M.J. Dille, K.I. Draget, Kurt Ingar Draget, Christine A. Edwards, Hans-Ulrich Endreß, Yapeng Fang, Sebastian Förtsch, Takahiro Funami, Hongxia Gao, Ada L. Garcia, Maria P. Gonçalves, F.M. Goycoolea, Qingbin Guo, I.J. Haug, I. Higuera-Ciapara, S.E. Hill, Xiaojun Huang, Britta Hübner-Keese, Marta S. Izydorczyk, Ji Kang, Taous Khan, Matthias Knarr, Vassilis Kontogiorgos, Wei Liu, J Lizardi-Mendoza, Y.L. López-Franco, H. Maeda, Már Másson, David Julian McClements, J.R. Mitchell, A. Nakamura, Shaoping Nie, K. Nishinari, Katsuyoshi Nishinari, Catherine T. Nordgård, Marjan Nouwens-Roest, John Nsor-Atindana, A. Nussinovitch, L.M. Nwokocha, Joong Kon Park, Brigitte Peters, Glyn O. Phillips, Cristina M.R. Rocha, Matthias Roth, Beatriz Gabriela Morillo Santander, Anwesha Sarkar, G. Sason, Ana M.M. Sousa, David G. Stevenson, Lise Stouby, Y. Suzuki, Graham Sworn, M. Takemasa, S. Takigami, Catriona Thomson, R. Tuvikene, Mazhar Ul-Islam, Muhammad Wajid Ullah, Elaine Vaughan, Junqiao Wang, W. Wang, Peter A. Williams, Mingyong Xie, K. Yamatoya, Kwan-Mo You, Benjamin Zeeb, Hongbin Zhang, Fang Zhong, Liqiang Zou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6ff2e11183642490c28e6e269881bf05
https://doi.org/10.1016/b978-0-12-820104-6.09989-7
https://doi.org/10.1016/b978-0-12-820104-6.09989-7
Autor:
Roland Dr. Bayer, Matthias Knarr
Publikováno v:
Carbohydrate Polymers. 111:80-88
The gelation temperature of methylcellulose (MC) in aqueous solutions as well as in aqueous ceramic paste depends on the applied shear. Rheological investigations in oscillation vs. shear mode show lower gelation temperature at low shear rates as for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aaf6228b5c4954624b38186f510fc65f
https://doi.org/10.1016/j.carbpol.2014.04.078
https://doi.org/10.1016/j.carbpol.2014.04.078
Publikováno v:
Food Hydrocolloids. 29:317-325
Rheological properties of aqueous solutions of a novel methyl cellulose has been compared to the performance of a conventional methyl cellulose. Gel formation of these materials is trigged only by increased temperatures. The low gelation temperature
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6ca919be8d722f40a247766df48cf61f
https://doi.org/10.1016/j.foodhyd.2012.03.008
https://doi.org/10.1016/j.foodhyd.2012.03.008
Autor:
Roland Dr. Bayer, Matthias Knarr
Publikováno v:
Journal of the European Ceramic Society. 32:1007-1018
Methylcelluloses dissolved in water show a temperature dependent gelling behaviour. The gel temperatures depend mainly on the degree of substitution with methyl groups. The behaviour of methylcellulose containing pastes is of high importance in vario
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2fb0f22b10465fcf0430826e5f243408
https://doi.org/10.1016/j.jeurceramsoc.2011.11.025
https://doi.org/10.1016/j.jeurceramsoc.2011.11.025
Autor:
Roland Adden, Petra Mischnick, Juergen Engelhardt, Claes Melander, Matthias Knarr, Gunnar Brinkmalm
Publikováno v:
Macromolecular Symposia. 280:36-44
Six methyl cellulose (MC) samples, one with a IDS Of 1.32 and five with a DS between 1.83 and 1.88, were degraded with five different enzymes or enzyme preparations containing endoglucanases. The main goal was to investigate whether enzymes could be
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9f8bbae75a6eba1f16e27603d699077e
https://doi.org/10.1002/masy.200950605
https://doi.org/10.1002/masy.200950605
Autor:
Stuart Clegg, Matthias Knarr, Kerr Anderson, Britta Hübner-Keese, Wim Calame, Roland Adden, Martin S. J. Wickham, Roberta Re
Publikováno v:
Scopus-Elsevier
Gums and Stabilisers for the Food Industry 16 ISBN: 9781849733588
Gums and Stabilisers for the Food Industry 16 ISBN: 9781849733588
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6bd2ae776970556106558f21643f5179
http://www.scopus.com/inward/record.url?eid=2-s2.0-84900309832&partnerID=MN8TOARS
http://www.scopus.com/inward/record.url?eid=2-s2.0-84900309832&partnerID=MN8TOARS