Showing results (11-20 of 115) with videos related to

Sort By:
Pageof 12
Water Research|March 3, 2009
Determination of charge density and adsorption behaviour of DMAEA-Q-based cationic polymers by fluorimetric analysisHans Saveyn, Daan Curvers, Ruben Dupont, et al.
Langmuir : the ACS Journal of Surfaces and Colloids|June 23, 2005
Temperature quenched DODAB dispersions: fluid and solid state coexistence and complex formation with oppositely charged surfactantJan Cocquyt, Ulf Olsson, Gerd Olofsson, et al.
Water Research|July 5, 2005
Effect of polyelectrolyte conditioning on the enhanced dewatering of activated sludge by application of an electric field during the expression phaseHans Saveyn, Geert Pauwels, Rik Timmerman, et al.
Carbohydrate Polymers|June 18, 2013
Processing of waxy starch/xanthan gum mixtures within the gelatinization temperature rangeBart Heyman, Frédéric Depypere, Paul Van der Meeren, et al.
Water Research|October 26, 2007
Optimization of sewage sludge conditioning and pressure dewatering by statistical modellingHans Saveyn, Daan Curvers, Olivier Thas, et al.
Meat Science|November 9, 2011
Influence of κ-carrageenan on the thermal gelation of salt-soluble meat proteinsDirk Verbeken, Nico Neirinck, Paul Van Der Meeren, et al.
Langmuir : the ACS Journal of Surfaces and Colloids|March 23, 2011
Enclosed volume determination of concentrated dioctadecyldimethylammonium chloride (DODAC) vesicular dispersions by low-resolution proton NMR diffusometry and T2 relaxometryPaolo Sabatino, Pieter Saveyn, José C Martins, et al.
Food & Function|March 22, 2018
High internal phase emulsion (HIPE)-templated biopolymeric oleofilms containing an ultra-high concentration of edible liquid oilWahyu Wijaya, Paul Van der Meeren, Koen Dewettinck, et al.
Food Research International (Ottawa, Ont.)|June 1, 2024
The mechanism of resveratrol stabilization and degradation by synergistic interactions between constituent proteins of whey proteinXin Yin, Wusigale, Hao Cheng, et al.
Foods (Basel, Switzerland)|December 30, 2025
Modulating Protein Glycation in Skim Milk Powder via Low Humidity Dry Heating to Improve Its Heat-Stabilizing PropertiesZijun Zhao, Riza Flores, Bruno De Meulenaer, et al.
Pageof 12