Zobrazeno 1 - 10
of 58
pro vyhledávání: '"Maurice, Brogly"'
Publikováno v:
Surfaces, Vol 7, Iss 3, Pp 666-679 (2024)
Hypromellose (HM) is a cellulose-derived polymer of pharmaceutical grade that forms easily from thin films and coatings. As few studies concern HM-formulated systems, this study focuses on the formulation of HM films by incorporating a fatty acid add
Externí odkaz:
https://doaj.org/article/c4342485c49e4dafb9f406a5533e199d
Autor:
Maurice Brogly, Sophie Bistac
Publikováno v:
Chemical Engineering Transactions, Vol 109 (2024)
Cellulose derivatives are promising raw material as emulsifier, thickening or suspending agent, excipient, drug release agent, adhesive or water-based coating for food, building or pharmaceutical industries. Additives such as plasticizers or surfacta
Externí odkaz:
https://doaj.org/article/0146f0d08cff45a9997442f50508494c
Publikováno v:
Polymers; Volume 14; Issue 17; Pages: 3639
The crystallinity and the growth rate of crystalline structures of polyethylene glycol and polyethylene blocks in polyethylene-b-polyethylene glycol diblock copolymers (PE-b-PEG) were evaluated and compared to polyethylene and polyethylene glycol hom
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a613afb1dcca2bc8ebf9234906f91882
https://pubmed.ncbi.nlm.nih.gov/36080716
https://pubmed.ncbi.nlm.nih.gov/36080716
Publikováno v:
Polymer International. 69:1105-1112
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e5357b78fa880970270d136eb525f86c
https://doi.org/10.1002/pi.5964
https://doi.org/10.1002/pi.5964
Publikováno v:
Applied Surface Science. 603:154428
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7fc00e157da12af67cd15154466780c1
https://doi.org/10.1016/j.apsusc.2022.154428
https://doi.org/10.1016/j.apsusc.2022.154428
Publikováno v:
Journal of Food Science. 84:499-506
The adhesion of wheat dough affects many aspects of industrial baking, from kneading raw dough to the final baking process. In this work, an original method was developed to study the effect of temperature on the adhesive properties of bread dough in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::05051cd91957922caabd63b29ffdd0bd
https://doi.org/10.1111/1750-3841.14462
https://doi.org/10.1111/1750-3841.14462
Autor:
Maurice Brogly, Frédéric Glasser, Florian Cavodeau, Thomas Devanne, Thomas Pedrollo, Sophie Bistac
Publikováno v:
The Journal of Adhesion. 96:1027-1051
In the present work, moisture absorption of an original expanded Epoxy/dicyandiamide solid formulation designed for the automotive industry was studied. The first part of work focuses on the bulk o...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a51ec553d5a28621166fe0e012160b77
https://doi.org/10.1080/00218464.2018.1556100
https://doi.org/10.1080/00218464.2018.1556100
Autor:
Lucie, Huault, Manon, Vésinet, Maurice, Brogly, Pierre, Giampaoli, Sophie, Bistac, Véronique, Bosc
Publikováno v:
Journal of Food Science
Journal of Food Science, Wiley, 2019, 84 (3), pp.499-506. ⟨10.1111/1750-3841.14462⟩
Journal of Food Science, Wiley, 2019, 84 (3), pp.499-506. ⟨10.1111/1750-3841.14462⟩
International audience; The adhesion of wheat dough affects many aspects of industrial baking, from kneading raw dough to the final baking process. In this work, an original method was developed to study the effect of temperature on the adhesive prop
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid_dedup__::89096235bbe43cfe9b253e1e52f645a6
https://hal.inrae.fr/hal-02622212
https://hal.inrae.fr/hal-02622212
Publikováno v:
Surfactants in Tribology, Volume 5
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::55b98378c5be01f52592826eb5f08808
https://doi.org/10.1201/9781315120829-4
https://doi.org/10.1201/9781315120829-4
Autor:
Maurice Brogly
Publikováno v:
Handbook of Adhesion Technology ISBN: 9783319420875
Handbook of Adhesion Technology
Handbook of Adhesion Technology
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::daa9a9791c526adb0de1e4b9bb44a178
https://doi.org/10.1007/978-3-319-42087-5_3-2
https://doi.org/10.1007/978-3-319-42087-5_3-2