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Characterization of semiglobal stability properties for discrete-time models of non-uniformly sampled nonlinear systems
(Elsevier Science, 2018-12)
Discrete-time models of non-uniformly sampled nonlinear systems under zero-order hold relate the next state sample to the current state sample, (constant) input value, and sampling interval. The exact discrete-time model, ...
Study of physical-chemical stability in contaminated conditioners by bacteria
(2013)
This work was carried out accelerated stability study that aims to provide data to predict the stability of the product. Emulsions were analyzed with and without preservatives, deliberately contaminated with Staphylococcus ...
Dynamical stability and vibrational properties of Pt clusters
(Pergamon-Elsevier Science Ltd, 2019-08)
While cohesive and structural properties of Pt clusters have been widely investigated, there is scarce knowledge on their vibrational properties. In this work we investigate, by ab initio methods, the vibrational properties ...
Mechanical properties and water vapour permeability of hydrolysed collagen-cocoa butter edible films plasticised with sucrose
(Elsevier Sci LtdOxfordInglaterra, 2013)
The hydrophilic, foaming and emulsifying properties of casein concentrates produced by various methods
(Wiley-blackwellMaldenEUA, 2006)
POSITIVITY PROPERTIES OF THE FOURIER TRANSFORM AND THE STABILITY OF PERIODIC TRAVELLING-WAVE SOLUTIONS
(SIAM PUBLICATIONS, 2008)
In this paper we establish a method to obtain the stability of periodic travelling-wave solutions for equations of Korteweg-de Vries-type u(t) + u(p)u(x) - Mu(x) = 0, with M being a general pseudodifferential operator and ...
High hydrostatic pressure treatment improves physicochemical properties of calcium- and soybean protein-added peach juice
(Elsevier Science, 2019-03)
Calcium- and soybean proteins-added peach beverages were prepared and subjected to high hydrostatic pressure (HHP, 600 MPa, 5 min) in order to evaluate their physicochemical properties (protein solubility, physical stability, ...
Conjugates of α-lactalbumin, β-lactoglobulin, and lysozyme with polysaccharides: Characterization and techno-functional properties
(Food Research International, 2019)