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Plant, Holly Lotus  813k v. 2 Jun 4, 2012, 5:14 PM michael partensky
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"Distribution of size and distance between the bubbles", Bellido G.G., Scanlon M.G. Page J.H. Hallgrimsson G.  300k v. 3 May 8, 2012, 9:27 PM michael partensky
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[5] Bloksma A.H. "A calculation of the shape of the alveograms of some rheological model substances", Cerial Chem., 1957, 126-136.  2455k v. 3 Apr 27, 2012, 2:49 PM michael partensky
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[1] Nyuk L Chin and Grant M Campbell,"Dough aeration and rheology: Part 1. Effectsof mixing speed and headspace pressure onmechanical development of bread dough",J Sci Food Agric 85:2194–2202 (2005)   165k v. 8 Apr 8, 2012, 8:58 PM michael partensky
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[2] Nyuk L Chin and Grant M Campbell,"Dough aeration and rheology: Part 2. Effects of flour type, mixing speed and total work inputon aeration and rheology of bread dough,J Sci Food Agric 85:2194–2202 (2005)  162k v. 6 Apr 8, 2012, 9:00 PM michael partensky
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[3] Nyuk L Chin and Grant M Campbell,"Dough aeration and rheology: Part 3. Effect of the presence of gas bubbles in bread dough on measured bulk rheology and work input rate,J Sci Food Agric 85:2203–2212 (2005)  177k v. 5 Apr 8, 2012, 9:02 PM michael partensky
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[4] Campbell at al., "Measurement of dynamic dough density...", Cerial Chemistry, 2001, 272-277  852k v. 5 Apr 27, 2012, 2:42 PM michael partensky
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  1789k v. 4 Mar 30, 2012, 12:04 PM michael partensky
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Feng et al, Petal Effect: A Superhydrophobic State with High Adhesive Force  1009k v. 2 Jun 14, 2012, 12:12 AM michael partensky
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  831k v. 1 May 9, 2012, 4:19 PM michael partensky
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Hierarchical roughness is beneficial for superhydrophobicity. Surfaces with microstructure, nanostructure, and hierarchical structure were fabricated by replication of micropattern and self- assembly of hydrophobic alkanes. The fabrication technique used is a low cost two step process, which provides flexibility in the fabrication of a variety of hierarchical structures.  300k v. 2 Jun 14, 2012, 4:29 PM michael partensky
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  238k v. 4 Mar 30, 2012, 12:04 PM michael partensky
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  191k v. 4 Mar 30, 2012, 12:04 PM michael partensky
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  255k v. 1 May 8, 2012, 11:36 PM michael partensky
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Shas et al., PROVING OF BREAD DOUGH: MODELLING THEGROWTH OF INDIVIDUAL BUBBLES",Institution of Chem. Eng. Trans, 1998, 76,73-79.   219k v. 4 Apr 27, 2012, 3:47 PM michael partensky
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S. Sahlstriim* & E. Brathen "Effects of enzyme preparations for baking, mixing time and resting time on bread quality - and bread staling", Food Chemirtry, Vol. 58, No. 1-2, pp. 7-, 1997   717k v. 5 Mar 30, 2012, 12:09 PM michael partensky
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Shculte et all, Superhydrophobic flowers  2521k v. 2 Jun 14, 2012, 12:13 AM michael partensky
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