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Books on the topic 'Gelation'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

Evans, S. J. Studies of gelation in industrial polyurethane formation. UMIST, 1993.

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2

Tausif, Muhammad. Gelation studies in polyurethane using comb-like polyols. UMIST, 1998.

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3

Chiangtong, Worawadee. Studies of gelation in industrially-related polyurethane formation. UMIST, 1996.

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4

Chaibundit, C. The gelation behaviour of thiol-based polymer networks. UMIST, 1997.

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5

Frédéric, Fages, and Araki K, eds. Low molecular mass gelators: Design, self-assembly, function. Springer, 2005.

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6

Gong, Doo-Hoon. Gelation studies using polybutadiene polyols in polyurethane-forming polymerisations. UMIST, 1998.

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7

Tanodekaew, Siriporn. Micellisation and gelation of biodegradable ethylene oxide based block copolymers. University of Manchester, 1995.

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8

Voigt, Bernd. Glassy GeO₂ obtained by the gel process. National Aeronautics and Space Administration, 1987.

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9

Bansal, Narottam P. Influence of several metal ions on the gelation activation energy of silicon tetraethoxide. National Aeronautics and Space Administration, 1989.

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10

Shamekh, Salem Sassi. Effects of lipids, heating and enzymatic treatment on starches. Technical Research Centre of Finland, 2002.

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11

Nijenhuis, K. te. Thermoreversible networks: Viscoelastic properties and structure of gels. Springer, 1997.

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12

Nijenhuis, K. te. Thermoreversible networks: Viscoelastic properties and structure of gels. Springer, 1996.

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13

Yang, Zhuo. Effect of block structure on the micellisation and gelation of aqueous solutions of copolymers ofethylene oxide and butylene oxide. University of Manchester, 1993.

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14

María de Lourdes Ortega Rivera. Gelatinas para toda ocasión. Trillas, 2001.

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15

Gelatin. Gelatin. [Gelatin], 1998.

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16

Dewar, J. D. Manual of Ready-Mixed Concrete. Taylor & Francis Group Plc, 2004.

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17

1928-, Anderson R., ed. Manual of ready-mixed concrete. 2nd ed. Blackie Academic & Professional, 1992.

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18

Nelson, Greta Vesterback. Gelatin days. G.V. Nelson, 2000.

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19

Wyman, Carolyn. Jell-O: A biography. Harcourt, 2001.

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20

United States International Trade Commission. Office of Industries., ed. Adhesives, glues, and gelatin. U.S. International Trade Commission, Office of Industries, 1998.

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21

Pompidou, Centre Georges, ed. Dionysiac: [Gelatin ... et al.]. Centre Pompidou, 2005.

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22

Ltd, Publications International, ed. Celebrating 100 years of Jell-O. Publications International, 1997.

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23

Palm, Michelle. Jelly shot test kitchen: Jell-ing classic cocktails--one drink at a time. Running Press, 2011.

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24

Bardi, Carla. Gelato. McRae Books Srl, 2009.

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25

Welling, James. Gelatin photographs 1-12, 1984. CEPA Gallery, 1985.

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26

Hans-Peter, Wipplinger, Kunst Halle Krems, Bosch Hieronymus -1516, and Gelatin (Artists' group), eds. Sarah Lucas, Hieronymus Bosch, Gelatin. Kunsthalle Krems, 2011.

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27

Gelatin. Gelatin's grand marquis. König, 2003.

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28

Lohmann, Michael. Untersuchungen zur Bedeutung von Gelatine als Proteinbestandteil. Selbstverlag des Instituts für Humanernährung und Lebensmittelkunde der Christian-Albrechts-Universität zu Kiel, 1995.

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29

Family, Fereydoon. Kinetics of Aggregation and Gelation. North-Holland, 1985.

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30

Landau, D. P., and F. Family. Kinetics of Aggregation and Gelation. Elsevier Science & Technology Books, 2012.

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31

Thermoreversible Gelation of Polymers and Biopolymers. Academic Pr, 1992.

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32

Lu, Peter James. Gelation and phase separation of attractive colloids. 2008.

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33

Larwood, Vivienne Lynne. Modelling studies of factors affecting gellan gelation. 1996.

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34

Xiong, Youling. Physicochemical and gelation properties of chicken myofibrillar proteins. 1989.

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35

Thickening and gelling agents for food. 2nd ed. Blackie Academic & Professional, 1997.

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36

Fages, Frederic. Low Molecular Mass Gelators : Design, Self-Assembly, Function (Topics in Current Chemistry) (Topics in Current Chemistry). Springer, 2005.

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37

Tanaka, Fumihiko. Polymer Physics: Applications to Molecular Association and Thermoreversible Gelation. Cambridge University Press, 2011.

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38

Tanaka, Fumihiko. Polymer Physics: Applications to Molecular Association and Thermoreversible Gelation. Cambridge University Press, 2011.

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39

Ndi, Embola Ernest. Thermal aggregation and gelation properties of duck myofibrillar proteins. 1991.

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40

Tanaka, Fumihiko. Polymer Physics: Applications to Molecular Association and Thermoreversible Gelation. Cambridge University Press, 2011.

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41

Tanaka, Fumihiko. Polymer Physics: Applications to Molecular Association and Thermoreversible Gelation. Cambridge University Press, 2011.

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42

Polymer Physics: Applications to Molecular Association and Thermoreversible Gelation. Cambridge University Press, 2011.

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43

Visessanguan, Wonnop. Endogenous proteinase and myosin gelation of arrowtooth flounder (Atheresthes stomias). 1999.

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44

Fages, Frederic. Low Molecular Mass Gelators: Design, Self-Assembly, Function. Springer Berlin / Heidelberg, 2010.

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45

Cheong, Wei-Hua Adeline. Structural modification of whey protein gels. 1995.

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46

Ndi, Embola Ernest. Rheological, microstructural and physicochemical properties of Ý-lactoglobulin and sodium polypectate composite gels. 1994.

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47

(Editor), Richard G. Weiss, and Pierre Terech (Editor), eds. Molecular Gels: Materials with Self-Assembled Fibrillar Networks. Springer, 2005.

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48

Molecular Gels: Structure and Dynamics. Royal Society of Chemistry, The, 2018.

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49

(Editor), Jean Michel Guenet, and Arun Khumar Nandi (Editor), eds. Fibrillar Networks as Advanced Materials (Macromolecular Symposia). Wiley-VCH, 2006.

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50

Paulsson, Marie. Thermal denaturation and gelation of whey proteins and their adsorption at the air/water interface. 1990.

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