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Dewatering
9
"Influence of ligand structure and water interactions on the physical properties of β-cyclodextrins complexes"
(2012) Dos Santos, C.; Buera, M.P.; Mazzobre, M.F. Food Chemistry. 132(4):2030-2036
"The influence of organic ligands on the adsorption of cadmium by suspended matter in natural waters studied by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry and electrochemical methods"
(2010) Minaberry, Y.S.; Gordillo, G.J. Chemosphere. 78(11):1356-1361
"Kinetics of adsorption of whey proteins and hydroxypropyl-methyl-cellulose mixtures at the air-water interface"
(2009) Pérez, O.E.; Sánchez, C.C.; Pilosof, A.M.R.; Rodríguez Patino, J.M. Journal of Colloid and Interface Science. 336(2):485-496
"Interactions in the aqueous phase and adsorption at the air-water interface of caseinoglycomacropeptide (GMP) and β-lactoglobulin mixed systems"
(2009) Martinez, M.J.; Sánchez, C.C.; Patino, J.M.R.; Pilosof, A.M.R. Colloids and Surfaces B: Biointerfaces. 68(1):39-47
"Surface dilatational properties of whey protein and hydroxypropyl-methyl-cellulose mixed systems at the air-water interface"
(2009) Pérez, O.E.; Carrera Sánchez, C.; Pilosof, A.M.R.; Rodríguez Patino, J.M. Journal of Food Engineering. 94(3-4):274-282
"Microencapsulation of a low-trans fat in trehalose as affected by emulsifier type"
(2008) Cerimedo, M.S.A.; Cerdeira, M.; Candal, R.J.; Herrera, M.L. JAOCS, Journal of the American Oil Chemists' Society. 85(9):797-807
"Triassic ichnofaunas in distal alluvial fans: Evidence from the Cerro Puntudo formation, Cuyo Basin, Argentina "
(2008) Krapovickas, V.;Mángano, M.G.;Mancuso, A. (
...
)Volkheimer, W. Ameghiniana. 45(2):463-472
"Structural changes and mass transfer during glucose infusion of apples as affected by blanching and process variables"
(2000) Salvatori, D.; Alzamora, S.M. Drying Technology. 18(1-2):361-382
"Structural changes and mass transfer during glucose infusion of apples as affected by blanching and process variables"
(2000) Salvatori, D.; Alzamora, S.M. Drying Technology. 18(1-2):361-382
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