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M G Scanlon

Showing results (1-10 of 9) with videos related to

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International Journal of Biological Macromolecules|May 4, 2016
Development of emulsifying property in Persian gum using octenyl succinic anhydride (OSA)S Mohammadi, S Abbasi, M G Scanlon
Colloids and Surfaces. B, Biointerfaces|October 1, 2013
Influence of internal interfacial area on nanosecond relaxation of wheat gluten proteins as probed by broadband ultrasonic spectroscopyY Fan, M G Scanlon, J H Page
The European Physical Journal. E, Soft Matter|May 14, 2009
Transmission of ultrasound through a single layer of bubblesV Leroy, A Strybulevych, M G Scanlon, et al.
Soft Matter|September 9, 2020
Characterizing a model food gel containing bubbles and solid inclusions using ultrasoundAnatoliy Strybulevych, Valentin Leroy, M G Scanlon, et al.
Journal of Food Science|November 24, 2007
Extrusion of pea starch containing lysozyme and determination of antimicrobial activityS Nam, M G Scanlon, J H Han, et al.
Comprehensive Reviews in Food Science and Food Safety|December 18, 2020
Pulse Flour Characteristics from a Wheat Flour Miller's Perspective: A Comprehensive ReviewS Thakur, M G Scanlon, R T Tyler, et al.
Journal of Food Science|May 25, 2010
Ultrasonic investigation of the effect of vegetable shortening and mixing time on the mechanical properties of bread doughK L Mehta, M G Scanlon, H D Sapirstein, et al.
Journal of Ultrasound|January 17, 2014
Probing thermal transitions and structural properties of gluten proteins using ultrasoundH M Elmehdi, M G Scanlon, J H Page, et al.
Food Research International (Ottawa, Ont.)|February 14, 2018
Bubbles in noodle dough: Characterization by X-ray microtomographyR-M Guillermic, F Koksel, X Sun, et al.
Pageof 1

Showing results (1-10 of 9) with videos related to

Sort By:
Pageof 1
International Journal of Biological Macromolecules|May 4, 2016
Development of emulsifying property in Persian gum using octenyl succinic anhydride (OSA)S Mohammadi, S Abbasi, M G Scanlon
Colloids and Surfaces. B, Biointerfaces|October 1, 2013
Influence of internal interfacial area on nanosecond relaxation of wheat gluten proteins as probed by broadband ultrasonic spectroscopyY Fan, M G Scanlon, J H Page
The European Physical Journal. E, Soft Matter|May 14, 2009
Transmission of ultrasound through a single layer of bubblesV Leroy, A Strybulevych, M G Scanlon, et al.
Soft Matter|September 9, 2020
Characterizing a model food gel containing bubbles and solid inclusions using ultrasoundAnatoliy Strybulevych, Valentin Leroy, M G Scanlon, et al.
Journal of Food Science|November 24, 2007
Extrusion of pea starch containing lysozyme and determination of antimicrobial activityS Nam, M G Scanlon, J H Han, et al.
Comprehensive Reviews in Food Science and Food Safety|December 18, 2020
Pulse Flour Characteristics from a Wheat Flour Miller's Perspective: A Comprehensive ReviewS Thakur, M G Scanlon, R T Tyler, et al.
Journal of Food Science|May 25, 2010
Ultrasonic investigation of the effect of vegetable shortening and mixing time on the mechanical properties of bread doughK L Mehta, M G Scanlon, H D Sapirstein, et al.
Journal of Ultrasound|January 17, 2014
Probing thermal transitions and structural properties of gluten proteins using ultrasoundH M Elmehdi, M G Scanlon, J H Page, et al.
Food Research International (Ottawa, Ont.)|February 14, 2018
Bubbles in noodle dough: Characterization by X-ray microtomographyR-M Guillermic, F Koksel, X Sun, et al.
Pageof 1