The effect of water on the flow orientation process of lyotropic liquid crystals cholesterized by D(+)-mannose (2002)
- Authors:
- Autor USP: ALCANTARA, MARIA REGINA - IQ
- Unidade: IQ
- Subjects: FÍSICO-QUÍMICA; REOLOGIA (PROPRIEDADES); CRISTAIS LÍQUIDOS
- Language: Inglês
- Imprenta:
- Publisher place: Philadelphia
- Date published: 2002
- Source:
- Título: Molecular Crystals and Liquid Crystals
- ISSN: 1058-725X
- Volume/Número/Paginação/Ano: v. 378, p. 89-101, 2002
-
ABNT
ALCÂNTARA, Maria Regina e FERNANDES JÚNIOR, Edgard Gonçalves. The effect of water on the flow orientation process of lyotropic liquid crystals cholesterized by D(+)-mannose. Molecular Crystals and Liquid Crystals, v. 378, p. 89-101, 2002Tradução . . Acesso em: 13 fev. 2026. -
APA
Alcântara, M. R., & Fernandes Júnior, E. G. (2002). The effect of water on the flow orientation process of lyotropic liquid crystals cholesterized by D(+)-mannose. Molecular Crystals and Liquid Crystals, 378, 89-101. -
NLM
Alcântara MR, Fernandes Júnior EG. The effect of water on the flow orientation process of lyotropic liquid crystals cholesterized by D(+)-mannose. Molecular Crystals and Liquid Crystals. 2002 ; 378 89-101.[citado 2026 fev. 13 ] -
Vancouver
Alcântara MR, Fernandes Júnior EG. The effect of water on the flow orientation process of lyotropic liquid crystals cholesterized by D(+)-mannose. Molecular Crystals and Liquid Crystals. 2002 ; 378 89-101.[citado 2026 fev. 13 ] - Obtenção de um modelo semi-empírico para análise das variáveis operacionais envolvidas no estudo de reologia
- Estudos de reologia em cristais liquidos liotropicos
- Comportamento reológico de sistemas líquido-cristalinos
- Effect of the type of emulsifying salt on the rheological characteristics of model processed cheese spreads
- 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
- A influência da colestericidade no comportamento reológico de sistemas líquido cristalinos a base de cloreto de decilamônio
- Effect of the type of fat on rheology, functional properties and sensory acceptance of spreadable cheese analogue
- Effect of the type of emulsifying salt on microstructure and rheological properties of "Requeijao Cremoso" processed cheese spreads
- The edge fracture occurrence on lyotropic liquid crystals
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
