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Search Results - Hanazawa, Tomohito
Search Results - Hanazawa, Tomohito
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Rheology of heat-set pudding (emulsion gel) and O/W interface: effects of interaction between tea catechins and egg yolk plasma at O/W interface
by
Kaneko, Wataru
,
Hanazawa, Tomohito
Published in
Food hydrocolloids
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The influence of oil droplets on the phase separation of protein–polysaccharide mixtures
by
Hanazawa, Tomohito
,
Murray, Brent S.
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Food hydrocolloids
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The influence of oil droplets on the phase separation of proteinapolysaccharide mixtures
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Hanazawa, Tomohito
,
Murray, Brent
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Food hydrocolloids
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Effects of solid fat content in fat particles on their adsorption at the air–water interface
by
Hanazawa, Tomohito
,
Sakurai, Yoko
,
Matsumiya, Kentaro
,
Mutoh, Taka-aki
,
Matsumura, Yasuki
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Food hydrocolloids
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Effect of Oil Droplets and Their Solid/Liquid Composition on the Phase Separation of Protein–Polysaccharide Mixtures
by
Hanazawa, Tomohito
,
Murray, Brent S
Published in
Langmuir
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Journal Title
Food Hydrocolloids
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Langmuir
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Subjects
Chemistry
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Physical Sciences
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Science & Technology
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Chemistry, Applied
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Food Science & Technology
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Life Sciences & Biomedicine
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Aggregates
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Air–Water Interface
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Alkanes - Chemistry
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Calcium Chloride - Chemistry
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Catechin
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Chemistry, Multidisciplinary
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Chemistry, Physical
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Coconut Oil
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Colloidal State And Disperse State
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Dried Milk
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Egg Albumen
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Egg Yolk
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Egg Yolk Plasma
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Emulsion Gel
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Sciencedirect (Online Service)
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Elsevier
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Backfile Package - Chemical Engineering (Legacy) [Ycc]
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American Chemical Society
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American Chemical Society:jisc Collections:american Chemical Society Read & Publish Agreement 2022-2024 (Reading List)
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