• Refine Query
  • Source
  • Publication year
  • to
  • Language
  • 1352
  • 498
  • 355
  • 161
  • 111
  • 48
  • 37
  • 36
  • 24
  • 17
  • 17
  • 17
  • 17
  • 17
  • 17
  • Tagged with
  • 3091
  • 444
  • 254
  • 238
  • 226
  • 215
  • 204
  • 194
  • 190
  • 187
  • 183
  • 181
  • 171
  • 171
  • 171
  • About
  • The Global ETD Search service is a free service for researchers to find electronic theses and dissertations. This service is provided by the Networked Digital Library of Theses and Dissertations.
    Our metadata is collected from universities around the world. If you manage a university/consortium/country archive and want to be added, details can be found on the NDLTD website.
231

Functionality hydrophobicity relationships of selected food proteins

Arbabzadeh, Sima-Dokht January 1993 (has links)
Commercial food proteins were used in order to study the relationship between hydrophobicity and two functional properties: emulsification and foaming. Hydrophobicity determined by sodium dodecyl sulfate (SDS) binding method and the cis-parinaric acid (CPA) fluorescence probe method gave poor statistical correlation with foaming and emulsification. The SDS binding method gave higher hydrophobicity and higher correlation values with foaming and emulsifying, than the fluorescence probe CPA method. / Fourier Transform Infrared (FTIR) spectroscopy was used to study the secondary structures, of the commercial food proteins. Infrared spectra of the protein samples with or without denaturing agents (SDS, urea, and guanidine) in the region of the amide I and II bands were determined in deuterium oxide (D$ sb{2}$O) buffer. Fourier self-deconvolution was used to study infrared band positions. BSA was an $ alpha$-helix protein, and in the presence of SDS, due to protein unfolding, exhibited a random coil structure. By correlating their infrared spectra to predetermined peak positions in the protein samples, it was shown that the legume proteins contained $ beta$-structure, and as SDS was added, exhibited non-ordered structures. The spectra of gluten samples were obtained only in the presence of SDS, showing either random coil, or non-ordered structures.
232

Giant quantum ultrasonic attenuation in semiconductors.

Reiss, Michael Levi. January 1969 (has links)
No description available.
233

Determination of surface areas of finely divided materials by the permeability method

McAllister, Robert Allen 08 1900 (has links)
No description available.
234

Rolling moment response of a wing-body to stagnation point actuation

Darden, Leigh-Ann 12 1900 (has links)
No description available.
235

Bounding surface plasticity theory with backstress decomposition and material memory

Lamar, Andrew 05 1900 (has links)
No description available.
236

Experiments on the stability of thin falling liquid films on a solid vertical cylindrical surface

Massey, Gregory St. Clair 05 1900 (has links)
No description available.
237

Subsurface damage in the abrasive machining of titanium aluminide (gamma)

Nelson, Luis Manuel 12 1900 (has links)
No description available.
238

An investigation of surface generation mechanisms for finish hard turning of AISI 52100 steel

Thiele, Jeffery D. 08 1900 (has links)
No description available.
239

The electrochemistry of platinum-isocyanide nonostructured systems

Horswell, Sarah L. January 1999 (has links)
No description available.
240

Liquid surface conditions

Abdulahad, Joseph G. January 1989 (has links)
No description available.

Page generated in 0.0278 seconds