Results 231 to 240 of about 46,028 (264)

Textural Properties of Germanium Films

Journal of Applied Physics, 1961
The textural properties of thin germanium films vacuum evaporated onto hot fused-quartz substrates have been investigated in detail over the temperature range from ambient to 650°C. The strongest texture characteristic of these films is the [110], which is obtained at substrate temperatures as low as 175°C, and prevails up to about 350°C.
openaire   +1 more source

Contribution of texture to aesthetic properties

2016
The subjective perception of beauty plays a key role in the purchasing decision. This paper investigates the texture properties of knitted single jersey pantyhose fabrics, by defining the degree to which difference in texture can be subjectively accessed, as well as the contribution of texture to the aesthetic properties.
Tomovska, Elena, Jordeva, Sonja, Zafirova, Koleta   +2 more
openaire  

The properties of melt-textured superconductors

JOM, 2000
Melt-textured rare earth-Ba-Cu-O has significant potential for industrial applications, particularly for high-field applications. This article summarizes the flux-pinning, magnetic, and trapped-field properties of melt-textured RE-Ba-Cu-O.
openaire   +1 more source

Matching textural properties of commercial meat and cheese products using zein as the viscoelastic agent and calcium hydroxide as the textural modifier in plant-based formulations

Food Hydrocolloids, 2023
Oguz K ÖZTÜRK, Bruce R Hamaker, Osvaldo H Campanella   +2 more
exaly  

Structure and Textural Properties of Foods

1973
Since the textural properties of foods are greatly influenced by their internal structure, a detailed study of structure and its interrelationship with textural properties should indicate how the latter can be modified and, furthermore, how to synthesize new textural concepts.
openaire   +1 more source

Applying low voltage electrostatic field in the freezing process of beef steak reduced the loss of juiciness and textural properties

Innovative Food Science and Emerging Technologies, 2021
Bo Chen, Wen Nie, Peijun Li
exaly  

Textural Properties of Foods

2012
openaire   +2 more sources

The role of textural properties and surface chemistry of activated carbon support in catalytic deoxygenation of triglycerides into renewable diesel

Catalysis Communications, 2023
Thomas Kivevele
exaly  

Impact of extraction procedures on the chemical, rheological and textural properties of ulvan from Ulva lactuca of Tunisia coast

Food Hydrocolloids, 2014
Hela Yaïch, Haïkel Garna, Souhail Besbes   +2 more
exaly  

Cooking and textural properties of spaghetti

2020
ABSTRACT COOKING AND TEXTURAL PROPERTIES OF SPAGHETTI SÖZER, Nesli M.Sc. in Food Engineering Supervisor: Assoc.Prof.Dr. Ahmet KAYA December 2001, 101 pages Some cooking and textural properties of commercial spaghetti brands were studied. Effect of deionized, tap, 2.5 and 5.0 % salt cooking water on spaghetti was determined by measuring degree of ...
openaire   +1 more source