Lund University-ko ikertzaileekin lankidetzan egindako argitalpenak (9)

2024

  1. Strategies of sexual refusal in effervescent nightlife settings: A study of Spanish university students

    Sexualities

2007

  1. Shear-induced topology changes in liquid crystals of the soybean lecithin/DDAB/water system

    Langmuir, Vol. 23, Núm. 21, pp. 10518-10524

2005

  1. Gel formation in mixtures of hydrophobically modified potato and high amylopectin potato starch

    Carbohydrate Polymers, Vol. 59, Núm. 3, pp. 313-327

  2. Rheological properties of a surfactant-induced gel for the lysozyme-sodium dodecyl sulfate-water system

    Colloid and Polymer Science, Vol. 283, Núm. 4, pp. 402-412

2004

  1. Gel formation in mixtures of amylose and high amylopectin potato starch

    Carbohydrate Polymers, Vol. 57, Núm. 1, pp. 55-66

  2. Gel formation in mixtures of high amylopectin potato starch and potato starch

    Carbohydrate Polymers, Vol. 56, Núm. 4, pp. 505-514

2003

  1. On the dispersion and small-amplitude oscillation measurements of high amylopectin potato starch

    Starch/Staerke, Vol. 55, Núm. 3-4, pp. 121-130

  2. Small angle neutron scattering study of lysozyme-sodium dodecyl sulfate aggregates

    Journal of Physical Chemistry B, Vol. 107, Núm. 44, pp. 12331-12338

2001

  1. Gelatinisation and retrogradation behaviour of some starch mixtures

    Starch/Staerke, Vol. 53, Núm. 10, pp. 520-529