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  • 1
    Electronic Resource
    Electronic Resource
    Electrostatic ion cyclotron instabilities in negative ion plasmas (1996)
    [S.l.] : American Institute of Physics (AIP)
    Physics of Plasmas 3 (1996), S. 1202-1211 
    Details
    ISSN: 1089-7674
    Source: AIP Digital Archive
    Topics: Physics
    Notes: The effect of negative ions on the collisionless electrostatic ion cyclotron instability (EICI) is investigated analytically and numerically. The singly ionized negative ion species has mass greater than or equal to the mass of the singly ionized positive ion species. Standard linear Vlasov theory is used to estimate the critical electron drift velocity. It is shown that the critical drifts for the excitation of both the light and heavy ion EIC modes decrease as the relative density of negative ions increases. Our results are compared with available negative ion plasma experiments concerning the EICI, and possible applications to experiments in the ionosphere are briefly discussed. © 1996 American Institute of Physics.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1063/1.871744
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  • 2
    Electronic Resource
    Electronic Resource
    Instability of ion flows in bounded dusty plasma systems (1998)
    [S.l.] : American Institute of Physics (AIP)
    Physics of Plasmas 5 (1998), S. 3786-3788 
    Details
    ISSN: 1089-7674
    Source: AIP Digital Archive
    Topics: Physics
    Notes: The effect of longitudinal boundaries on electrostatic instabilities driven by an ion beam in a dusty plasma is considered. In analogy with instabilities in electron-ion plasma diodes, in this case both the low-frequency ion-space-charge waves and ion-dust waves can be unstable. The growth rates and ion current thresholds are estimated. The present investigation should help to design a large scale dusty plasma device to study these low-frequency analogs of instabilities in bounded beam-plasma systems. © 1998 American Institute of Physics.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1063/1.872743
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  • 3
    Electronic Resource
    Electronic Resource
    Low frequency drift instabilities in a dusty plasma (1996)
    [S.l.] : American Institute of Physics (AIP)
    Physics of Plasmas 3 (1996), S. 644-649 
    Details
    ISSN: 1089-7674
    Source: AIP Digital Archive
    Topics: Physics
    Notes: Low frequency drift instabilities are investigated in a dusty magnetized plasma with negatively charged grains in which locally there is an electron density gradient which is opposite in sign to a dust density gradient. Frequencies less than the ion gyrofrequency but much larger than the dust gyrofrequency are considered. Two different equilibria are considered that are characterized by ρd≥Lnd, where ρd is the dust gyroradius and Lnd is the dust density scale length. Instabilities analogous to the universal instability and to the lower-hybrid-drift instability (with the lower-hybrid frequency in this case associated with the dust) are investigated. Possible applications to dusty space plasmas such as the spoke regions of Saturn's B-ring are discussed. © 1996 American Institute of Physics.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1063/1.871891
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  • 4
    Electronic Resource
    Electronic Resource
    Morin-like spin reorientation in BiPb-2201 ferrates with iron in octahedral oxygen coordination : The 40th annual conference on magnetism and magnetic materials (1996)
    [S.l.] : American Institute of Physics (AIP)
    Journal of Applied Physics 79 (1996), S. 5257-5259 
    Details
    ISSN: 1089-7550
    Source: AIP Digital Archive
    Topics: Physics
    Notes: From a Mössbauer spectroscopy study of the BiPbSrCaFe6+z ferrate, prepared under different conditions, strong evidence for a variety of Morin-like spin-reorientation processes similar to the ones occuring in hematite was found. The phase evolution, their energetical and dynamical Mössbauer parameters as well as the spin-rotational process are described in detail and finally correlated with a proposed mechanism. © 1996 American Institute of Physics.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1063/1.361917
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  • 5
    Electronic Resource
    Electronic Resource
    Porosity of Whey Protein-Based Microcapsules Containing Anhydrous Milkfat Measured by Gas Displacement Pycnometry (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Porosity characteristics of spray-dried microcapsules consisting of whey proteins and anhydrous milkfat were investigated by gas displacement technique, using helium and nitrogen as displacing gases. Microcapsules exhibited molecular-sieve type porosity. True and apparent densities as well as porosity characteristics were affected by wall solids concentration and by core load. Results indicated that about 10% of capsule volume was not accessible to helium. Pore volume inaccessible to nitrogen penetration was affected by core load and solid concentration. Results suggested that porosity, and hence gas-permeation into microcapsules, could be tailored by adjusting microcapsules composition.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb17907.x
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  • 6
    Electronic Resource
    Electronic Resource
    Solid Phase Microextraction for Cheese Volatile Compound Analysis (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 61 (1996), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Cheese headspace volatile compounds were extracted with solid-phase microextraction (SPME) fibers, coated with either polydimethylsiloxane or polyacrylate, and thermally desorbed in the injector port for gas chromatographic (GC) analysis. Results with polyacrylate-coated fibers were better than those with a polydimethylsiloxane fiber. Major cheese volatile components such as volatile fatty acids and 5-lactones were readily extracted by both SPME fibers, but minor components such as volatile sulfur compounds were not observed. SPME-GC patterns were distinctly different among cheese varieties, and characteristic volatile compounds could be identified using multivariate techniques.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1996.tb10943.x
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  • 7
    Electronic Resource
    Electronic Resource
    Microencapsulation by Spray Drying Ethyl Caprylate in Whey Protein and Carbohydrate Wall Systems (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 60 (1995), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Ethyl caprylate was microencapsulated by spray drying in wall systems consisting of whey protein in combination with maltodextrin (DE 5–15) or corn syrup solids (DE 24). Ester particle-size distribution in the infeed emulsion was adversely affected by high proportions of low DE maltodextrin. Ester retention during drying was affected (P 〈 0.05) by type of carbohydrate used and its proportion and ranged from 70 to 91%. The proportion of solvent extractable core was reduced with increasing DE value of carbohydrate. Combinations of whey proteins and high DE mal-todextrins or corn syrup solids are effective wall systems for microencapsulation of volatiles.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1995.tb05615.x
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  • 8
    Electronic Resource
    Electronic Resource
    Compressive Properties of Whey Protein Composite Gels Containing Fractionated Milkfat (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Compressive properties of composite gels consisting of 13% whey protein isolate (WPI) and 10% to 30% selected milkfat fractions were investigated at different temperatures. Compressive properties of gels were significantly affected by melting properties of the filler. Maximum compressive strength of composite gels was proportional to filler load and proportion of solid lipids. Compressive strength of composite gels was higher than that of WPI-only gels, and the relative increase in hardness ranged from about 5% to 91%. Results indicated that compressive properties of gels were affected by a combined effect of filler load and temperaturedependent influence on compressive properties of matrix, interface, and filler particles.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb12286.x
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  • 9
    Electronic Resource
    Electronic Resource
    Viscoelastic Property Changes in Cheddar Cheese During Ripening (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 60 (1995), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The rheological properties of pasteurized and raw milk Cheddar cheese were studied using oscillatory dynamic measurements, and a specially designed rheometer fixture that prevented specimen slippage. Dynamic measurements within the linear viscoelastic range were made throughout ripening. Within-cheese changes, as related to ripening time, as well as between-cheese-type differences in G’ and G” were observed. Differences in rheological characteristics were attributed to proteolytic activities in Cheddar cheese during ripening. Specific peptide profiles associated with proteolysis during ripening may affect cheese rheological properties.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1995.tb09846.x
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  • 10
    Electronic Resource
    Electronic Resource
    Microstructure of Microcapsules Consisting of Whey Proteins and Carbohydrates (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Microstructure was studied on spray-dried microcapsules with wall systems consisting of mixtures of whey protein isolate (WPI) and maltodextrins (DE 5, 10, 15) or corn syrup solids (DE 24). Structure of microcapsules was appreciably affected by type of carbohydrate and by the WPI-to-carbohydrate ratio. The extent of surface indentation was inversely related to the proportion of WPI in the wall system. Ratio of low-to-high molecular weight solutes in the wall system affected structure. At a WPI-to-carbohydrate ratio of 1:1 or higher, whey proteins improved the surface-smoothness and decrease surface indentation of maltodextrin-based microcapsules. Combinations of WPI with high-DE value carbohydrates were more effective than those with carbohydrates of low DE value in limiting surface-dents formation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15770.x
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