Zobrazeno 1 - 10
of 50
pro vyhledávání: '"oppervlaktespanningsverlagende stoffen"'
This thesis shows the effects that the addition of low molecular weight surfactants (LWMS) to proteins has on the foam stability of the mixture. For this, the bulk, interfacial, thin liquid films and foam properties are determined for different prote
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dris___00893::fb99d985999ff5a61cc870dff127057e
Autor:
Lech, F.J.
This thesis shows the effects that the addition of low molecular weight surfactants (LWMS) to proteins has on the foam stability of the mixture. For this, the bulk, interfacial, thin liquid films and foam properties are determined for different prote
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::9154ede0babd70f1e4321a5345ff12d1
https://research.wur.nl/en/publications/foam-properties-of-proteins-low-molecular-weight-surfactants-and-
https://research.wur.nl/en/publications/foam-properties-of-proteins-low-molecular-weight-surfactants-and-
Publikováno v:
Greenkeeper. 21(2):30-33
Op golfbaan ‘De Pan’ in Bosch en Duin onderzochten we de effecten van het toedienen van de surfactant Revolution op de bevochtiging van een zwakke helling in een fairway met behulp van een groot aantal vochtsensoren. Ook onderzochten we of door d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dris___00893::8dc816ab4b5d2dedd37239f974517dcc
Aeration of food is considered to be a good method to create a texture and mouthfeel of food products that is liked by the consumer. However, traditional foams are not stable for a prolonged time. Microbubbles are air bubbles covered with a shell tha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dris___00893::d5369a1b945efccfd3ff325d078a02d2
Autor:
Rovers, T.A.M.
Aeration of food is considered to be a good method to create a texture and mouthfeel of food products that is liked by the consumer. However, traditional foams are not stable for a prolonged time. Microbubbles are air bubbles covered with a shell tha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::c740d6053eb94a123cc850985b567c2a
https://research.wur.nl/en/publications/microbubble-stability-and-applications-in-food
https://research.wur.nl/en/publications/microbubble-stability-and-applications-in-food
Autor:
Paulo, A.
De verwijdering van organische stof alsook van stikstof en fosfor wordt in RWZI vaak bewerkstelligd middels een anaëroob-anoxisch-aëroob (A2/O) proces. Met behulp van het A2/O proces kunnen oppervlakte-actieve stoffen al in het anaërobe dan wel an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::b55687e7a79de745816fda3649935974
https://research.wur.nl/en/publications/anaerobic-degradation-of-anionic-surfactants-by-denitrifying-bact
https://research.wur.nl/en/publications/anaerobic-degradation-of-anionic-surfactants-by-denitrifying-bact
De verwijdering van organische stof alsook van stikstof en fosfor wordt in RWZI vaak bewerkstelligd middels een anaëroob-anoxisch-aëroob (A2/O) proces. Met behulp van het A2/O proces kunnen oppervlakte-actieve stoffen al in het anaërobe dan wel an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dris___00893::9d7e0b4b404ba754b5e99c6c2eed01c8
Autor:
Harry Bruning, Jesko Soellner, Gatze Lettinga, Grietje Zeeman, Arie de Keizer, T.A. Elmitwalli
Publikováno v:
Water Research, 35, 1311-1317
Water Research 35 (2001)
Water Research 35 (2001)
At the high-rate anaerobic treatment of domestic sewage, both biological and physical processes play an important role. Therefore, the anaerobic biodegradability of raw, paper-filtered and membrane-filtered sewage and black water has been investigate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d2a243ad01a969b3211a105f7247ea36
https://doi.org/10.1016/s0043-1354(00)00377-8
https://doi.org/10.1016/s0043-1354(00)00377-8
Autor:
van Kempen, S.E.H.J.
Aerated food products consist of air bubbles that are surrounded by a matrix that can be either liquid or solid. Due to the large number of air bubbles that are generally present in aerated products, these systems contain a large interfacial area. Th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::1bcb746fa130f37f537efd2a19c085f8
https://research.wur.nl/en/publications/molecular-assembly-interfacial-rheology-and-foaming-properties-of
https://research.wur.nl/en/publications/molecular-assembly-interfacial-rheology-and-foaming-properties-of
Aerated food products consist of air bubbles that are surrounded by a matrix that can be either liquid or solid. Due to the large number of air bubbles that are generally present in aerated products, these systems contain a large interfacial area. Th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dris___00893::bb2221cd05c4e2e961af970555620a35