Showing 1 - 20 results of 275 for search '(( decrease food decrease oil processing ) OR ( decrease term decrease strain decrease ))*', query time: 0.86s Refine Results
1
Published 2022
Subjects: ...processing...
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2
Published 2015
... decrease of the oil:water ratio lead to a decrease of Hd for the cationic nanoemulsions (from 198 to 135...
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13
... a nonlinear one in which the nonlinear stiffness coefficients provide the same strain energy. The effect...
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17
Published 2019
... physicochemical properties, water-holding, oil-binding, and cation-exchange capacities. These properties can...
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19
Published 2010
... release of oregano oil which are important to optimize microencapsulation of functional food ingredients....
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20
Published 2023
... samples by the digital image correlation (DIC) technique to characterise the first principal strain fields...
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