Dilatational and Shear Elasticity of Gel-like Protein Layers on Air/Water Interface von Petkov, Jordan T, Gurkov, Theodor D, Campbell, Bruce E, Borwankar, Rajendra P

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In Vitro Method for Predicting Glycemic Index of Foods Using Simulated Digestion and an Artificial Neural Network von Magaletta, Robert L, DiCataldo, Suzanne N, Liu, Dong, Li, Hong Laura, Borwankar, Rajendra P, Martini, Margaret C

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Kinetics of Cream Formation by the Mechanism of Consolidation in Flocculating Emulsions von Dimitrova, Tatiana D., Gurkov, Theodor D., Vassileva, Nikolina, Campbell, Bruce, Borwankar, Rajendra P.

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Size Dependence of the Stability of Emulsion Drops Pressed against a Large Interface von Basheva, Elka S, Gurkov, Theodor D, Ivanov, Ivan B, Bantchev, Grigor B, Campbell, Bruce, Borwankar, Rajendra P

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Adsorption behavior of monoglycerides at the vegetable oil/water interface von Gaonkar, Anilkumar G, Borwankar, Rajendra P

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Fat particle structure and stability of food emulsions von Xu, W. (Illinois Institute of Technology, Chicago, IL.), Nikolov, A, Wasan, D.T, Gonsalves, A, Borwankar, R.P

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Particle Structure and Stability of Colloidal Dispersions as Probed by the Kossel Diffraction Technique von Xu, Wen, Nikolov, Alex, Wasan, Darsh T., Gonsalves, Alex, Borwankar, Rajendra P.

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In Vitro Method for Predicting Glycemic Index of Foods Using Simulated Digestion and an Artificial Neural Network: Molecular Diversity and Health Benefits of Carbohydrates from Cer... von MAGALETTA, Robert L, DICATALDO, Suzanne N, DONG LIU, LI, Hong Laura, BORWANKAR, Rajendra P, MARTINI, Margaret C

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Foam film rheology and thickness stability of foam-based food products von Xu, Wen, Nikolov, Alex, Wasan, Darsh T., Gonsalves, Alex, Borwankar, Rajendra P.

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Food texture and rheology: A tutorial review von Borwankar, Rajendra P.

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The role of additives for the behaviour of thin emulsion films stabilized by proteins von Marinova, Krastanka G., Gurkov, Theodor D., Velev, Orlin D., Ivanov, Ivan B., Campbell, Bruce, Borwankar, Rajendra P.

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Flocculation of food dispersions by gums: isotropic/anisotropic dispersion separation by xanthan gum von Koczo, Kalman, Wasan, Darsh T., Borwankar, Rajendra P., Gonsalves, Alex

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Rheology of emulsions, foams and gels von Borwankar, Rajendra P, Case, Suzanne E

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Kinetic Model for the Simultaneous Processes of Flocculation and Coalescence in Emulsion Systems von Danov, Krassimir D., Ivanov, Ivan B., Gurkov, Theodor D., Borwankar, Rajendra P.

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Spontaneous Cyclic Dimpling in Emulsion Films Due to Surfactant Mass Transfer between the Phases von Velev, Orlin D., Gurkov, Theodor D., Borwankar, Rajendra P.

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Editorial von Borwankar, Rajendra P., Shoemaker, Charles F.

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The effect of surfactants on interphase solute transport. A theory of interfacial resistance von Borwankar, Rajendra P, Wasan, Darsh T

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Dilatational and shear rheology of protein layers at the water-air interface von Gurkov, Theodor D., Petkov, Jordan T., Campbell, Bruce, Borwankar, Rajendra P.

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FAT-FREE/LOW-FAT, FROZEN WHIPPED TOPPING von GONSALVES, ALEXANDER A, HANNAN, DONALD C, BORWANKAR, RAJENDRA P, MOSIEWICZ, KRZYSZTOF, MARQUEZ, RAFAEL J, TABASCO, KENNETH M

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IMPROVED COTTAGE CHEESE HAVING POROUS CURD von BORWANKAR, RAJENDRA P, CHEN, WEN-SHERNG, LINCOURT, RICHARD HAROLD

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