Lista de obras - Bryony James - Dominio Público Uruguay

A study the interaction forces between the bovine serum albumin protein and montmorillonite surface

Characterization of Exhaust Particulates from a Dual Fuel Engine by TGA, XPS, and Raman Techniques

Combining nutrition, food science and engineering in developing solutions to Inflammatory bowel diseases--omega-3 polyunsaturated fatty acids as an example

artículo científico publicado en 2010

Correlating mozzarella cheese properties to its production processes and microstructure quantification

Determination of a representative volume element based on the variability of mechanical properties with sample size in bread.

artículo científico publicado en 2010

Dimensional Changes of Tracheids during Drying of Radiata Pine (Pinus radiata D. Don) Compression Woods: A Study Using Variable-Pressure Scanning Electron Microscopy (VP-SEM).

artículo científico publicado en 2018

Effect of Cooking Method on the Toughness of Bovine M. Semitendinosus

Effect of surface roughness parameters on thermally sprayed PEEK coatings

scholarly article

Effects of Fat Polymorphic Transformation and Nonfat Particle Size Distribution on the Surface Changes of Untempered Model Chocolate, Based on Solid Cocoa Mass.

artículo científico publicado en 2018

Electrolytic Degradation within Cathode Materials

Erosion of oxide scales formed on Cr3C2–NiCr thermal spray coatings

Evolution of steel surface composition with heating in vacuum and in air

article

Functionalization of cycloolefin polymer surfaces by plasma-enhanced chemical vapour deposition: comprehensive characterization and analysis of the contact surface and the bulk of aminosiloxane coatings

artículo científico publicado en 2010

High efficiency amine functionalization of cycloolefin polymer surfaces for biodiagnostics

scholarly article

High energy ball milling (HEBM) of high volume fraction hard-phase composite powder: Production and characterisation of Al4C3–27vol.%NiCrAlY composite powder

High temperature erosion of Cr3C2-NiCr thermal spray coatings — The role of phase microstructure

High temperature erosion–oxidation of Cr3C2–NiCr thermal spray coatings under simulated turbine conditions

In Situ ESEM Examination of Microstructural Changes of an Apple Tissue Sample Undergoing Low-Pressure Air-Drying Followed by Wetting

article by Xiao Dong Chen et al published August 2006 in Drying Technology

Increased textural complexity in food enhances satiation

artículo científico publicado en 2016

Influence of non-fat particulate network on fat bloom development in a model chocolate

article

Investigating the feasibility of using polysulfone–montmorillonite composite membranes for protein adsorption

Long-Term Carbide Development in High-Velocity Oxygen Fuel/High-Velocity Air Fuel Cr 3 C 2 -NiCr Coatings Heat Treated at 900°C

article

Measurement techniques for steady shear viscosity of Mozzarella-type cheeses at high shear rates and high temperature

Membrane fouling during filtration of milk––a microstructural study

article by Bryony J. James et al published December 2003 in Journal of Food Engineering

Microhardness variation in relation to carbide development in heat treated Cr3C2–NiCr thermal spray coatings

article

Microstructural transformations in anisotropy and melt-stretch properties of low moisture part skim mozzarella cheese

Multi-Layered Plasma-Polymerized Chips for SPR-Based Detection

artículo científico publicado en 2011

Oral Breakdown of Texturally Complex Gel-Based Model Food

article

Oral processing and texture perception influences satiation

artículo científico publicado en 2018

Oral processing preference affects flavor perception in dark chocolate with added ingredients

scientific article published on 16 December 2020

PECVD coatings for functionalization of point-of-care biosensor surfaces

scholarly article

Plasma functionalization of AFM tips for measurement of chemical interactions

artículo científico publicado en 2010

Quantification of pizza baking properties of different cheeses, and their correlation with cheese functionality.

artículo científico publicado en 2014

Quantifying blistering and browning properties of Mozzarella cheese. Part I: Cheese made with different starter cultures

article

Quantifying blistering and browning properties of Mozzarella cheese. Part II: Cheese with different salt and moisture contents

Room temperature deposition of tunable plasmonic nanostructures by atmospheric pressure jet plasma

Structural Changes Within a Biscuit Bolus During Mastication

Structure-fracture relationships in chocolate systems

Surface structure and composition of fresh and bloomed chocolate analysed using X-ray photoelectron spectroscopy, cryo-scanning electron microscopy and environmental scanning electron microscopy

article

Tetraethyl Orthosilicate and Acrylic Acid Forming Robust Carboxylic Functionalities on Plastic Surfaces for Biodiagnostics

scholarly article

Textural Complexity is a Food Property – Shown Using Model Foods

article

The Effect of Heat Treatment on the Oxidation Mechanism of Blended Powder Cr3C2-NiCr Coatings

The effect of textural complexity of solid foods on satiation

artículo científico publicado en 2016

The oxidation reactions of heterogeneous carbon cathodes used in the electrolytic production of aluminium ⬇️

1997 doctoral thesis by Bryony Joanne James at University of Auckland

The role of microstructure in the high temperature oxidation mechanism of Cr3C2–NiCr composite coatings

The role of microstructure in the mechanism of high velocity erosion of Cr3C2–NiCr thermal spray coatings: Part 1 — As-sprayed coatings

The role of microstructure in the mechanism of high velocity erosion of Cr3C2–NiCr thermal spray coatings: Part 2 — Heat treated coatings

The stretchability of Mozzarella cheese evaluated by a temperature-controlled 3-prong hook test.

artículo científico publicado en 2012

Understanding the Link between Bolus Properties and Perceived Texture

Valence band XPS and FT-IR evaluation of thermal degradation of HVAF thermally sprayed PEEK coatings

scholarly article

Lista de obras de Bryony James

A study the interaction forces between the bovine serum albumin protein and montmorillonite surface

Characterization of Exhaust Particulates from a Dual Fuel Engine by TGA, XPS, and Raman Techniques

Combining nutrition, food science and engineering in developing solutions to Inflammatory bowel diseases--omega-3 polyunsaturated fatty acids as an example

Correlating mozzarella cheese properties to its production processes and microstructure quantification

Determination of a representative volume element based on the variability of mechanical properties with sample size in bread.

Dimensional Changes of Tracheids during Drying of Radiata Pine (Pinus radiata D. Don) Compression Woods: A Study Using Variable-Pressure Scanning Electron Microscopy (VP-SEM).

Effect of Cooking Method on the Toughness of Bovine M. Semitendinosus

Effect of surface roughness parameters on thermally sprayed PEEK coatings

Effects of Fat Polymorphic Transformation and Nonfat Particle Size Distribution on the Surface Changes of Untempered Model Chocolate, Based on Solid Cocoa Mass.

Electrolytic Degradation within Cathode Materials

Erosion of oxide scales formed on Cr3C2–NiCr thermal spray coatings

Evolution of steel surface composition with heating in vacuum and in air

Functionalization of cycloolefin polymer surfaces by plasma-enhanced chemical vapour deposition: comprehensive characterization and analysis of the contact surface and the bulk of aminosiloxane coatings

High efficiency amine functionalization of cycloolefin polymer surfaces for biodiagnostics

High energy ball milling (HEBM) of high volume fraction hard-phase composite powder: Production and characterisation of Al4C3–27vol.%NiCrAlY composite powder

High temperature erosion of Cr3C2-NiCr thermal spray coatings — The role of phase microstructure

High temperature erosion–oxidation of Cr3C2–NiCr thermal spray coatings under simulated turbine conditions

In Situ ESEM Examination of Microstructural Changes of an Apple Tissue Sample Undergoing Low-Pressure Air-Drying Followed by Wetting

Increased textural complexity in food enhances satiation

Influence of non-fat particulate network on fat bloom development in a model chocolate

Investigating the feasibility of using polysulfone–montmorillonite composite membranes for protein adsorption

Long-Term Carbide Development in High-Velocity Oxygen Fuel/High-Velocity Air Fuel Cr 3 C 2 -NiCr Coatings Heat Treated at 900°C

Measurement techniques for steady shear viscosity of Mozzarella-type cheeses at high shear rates and high temperature

Membrane fouling during filtration of milk––a microstructural study

Microhardness variation in relation to carbide development in heat treated Cr3C2–NiCr thermal spray coatings

Microstructural transformations in anisotropy and melt-stretch properties of low moisture part skim mozzarella cheese

Multi-Layered Plasma-Polymerized Chips for SPR-Based Detection

Oral Breakdown of Texturally Complex Gel-Based Model Food

Oral processing and texture perception influences satiation

Oral processing preference affects flavor perception in dark chocolate with added ingredients

PECVD coatings for functionalization of point-of-care biosensor surfaces

Plasma functionalization of AFM tips for measurement of chemical interactions

Quantification of pizza baking properties of different cheeses, and their correlation with cheese functionality.

Quantifying blistering and browning properties of Mozzarella cheese. Part I: Cheese made with different starter cultures

Quantifying blistering and browning properties of Mozzarella cheese. Part II: Cheese with different salt and moisture contents

Room temperature deposition of tunable plasmonic nanostructures by atmospheric pressure jet plasma

Structural Changes Within a Biscuit Bolus During Mastication

Structure-fracture relationships in chocolate systems

Surface structure and composition of fresh and bloomed chocolate analysed using X-ray photoelectron spectroscopy, cryo-scanning electron microscopy and environmental scanning electron microscopy

Tetraethyl Orthosilicate and Acrylic Acid Forming Robust Carboxylic Functionalities on Plastic Surfaces for Biodiagnostics

Textural Complexity is a Food Property – Shown Using Model Foods

The Effect of Heat Treatment on the Oxidation Mechanism of Blended Powder Cr3C2-NiCr Coatings

The effect of textural complexity of solid foods on satiation

The oxidation reactions of heterogeneous carbon cathodes used in the electrolytic production of aluminium ⬇️

The role of microstructure in the high temperature oxidation mechanism of Cr3C2–NiCr composite coatings

The role of microstructure in the mechanism of high velocity erosion of Cr3C2–NiCr thermal spray coatings: Part 1 — As-sprayed coatings

The role of microstructure in the mechanism of high velocity erosion of Cr3C2–NiCr thermal spray coatings: Part 2 — Heat treated coatings

The stretchability of Mozzarella cheese evaluated by a temperature-controlled 3-prong hook test.

Understanding the Link between Bolus Properties and Perceived Texture

Valence band XPS and FT-IR evaluation of thermal degradation of HVAF thermally sprayed PEEK coatings