Twenty years of research on cholesteric lyotropic liquid crystals at the Chemistry Institute of the University of São Paulo (2002)
- Authors:
- Autor USP: ALCANTARA, MARIA REGINA - IQ
- Unidade: IQ
- Subjects: CRISTAIS LÍQUIDOS; SURFACTANTES; FÍSICO-QUÍMICA; REOLOGIA
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Brazilian Journal of Physics
- ISSN: 0103-9733
- Volume/Número/Paginação/Ano: v. 32, n. 2B, p. 509-515, 2002
-
ABNT
ALCÂNTARA, Maria Regina e FERNANDES JÚNIOR, E. G. Twenty years of research on cholesteric lyotropic liquid crystals at the Chemistry Institute of the University of São Paulo. Brazilian Journal of Physics, v. 32, n. 2B, p. 509-515, 2002Tradução . . Acesso em: 24 abr. 2024. -
APA
Alcântara, M. R., & Fernandes Júnior, E. G. (2002). Twenty years of research on cholesteric lyotropic liquid crystals at the Chemistry Institute of the University of São Paulo. Brazilian Journal of Physics, 32( 2B), 509-515. -
NLM
Alcântara MR, Fernandes Júnior EG. Twenty years of research on cholesteric lyotropic liquid crystals at the Chemistry Institute of the University of São Paulo. Brazilian Journal of Physics. 2002 ; 32( 2B): 509-515.[citado 2024 abr. 24 ] -
Vancouver
Alcântara MR, Fernandes Júnior EG. Twenty years of research on cholesteric lyotropic liquid crystals at the Chemistry Institute of the University of São Paulo. Brazilian Journal of Physics. 2002 ; 32( 2B): 509-515.[citado 2024 abr. 24 ] - O efeito da quiralidade na orientação de cristais líquidos liotrópicos colestéricos
- A influência da colestericidade no comportamento reológico de sistemas líquido cristalinos a base de cloreto de decilamônio
- Estudos de reologia em cristais liquidos liotropicos
- The effect of water on the flow orientation process of lyotropic liquid crystals cholesterized by D(+)-mannose
- The effect of the cholesteric structure on the water activity of lyotropic liquid crystals
- Experimental study of MR suspensions of carbonyl iron powders with different particle sizes
- The edge fracture occurrence on lyotropic liquid crystals
- Effect of the type of emulsifying salt on the rheological characteristics of model processed cheese spreads
- Comportamento reológico de sistemas líquido-cristalinos
- Effect of the type of fat on rheology, functional properties and sensory acceptance of spreadable cheese analogue
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