C. Bower

Food proteins: A review on their emulsifying properties using a structure–function approach

High-Tc superconducting materials for electric power applications

Alternative energy technologies

Magnetorheological fluids: a review

Advanced Thermoelectric Design: From Materials and Structures to Devices

Large amplitude oscillatory shear behavior of complex fluids investigated by a network model: a guideline for classification

Large amplitude oscillatory shear as a way to classify the complex fluids

Superconducting and normal state properties of heavily hole-doped diamond synthesized at high pressure

Superconducting properties of single-crystallineCa(Al0.5,Si0.5)2:A ternary silicide with theAlB2-type structure

Rehearsals for prime time

Laser-induced thermoelectric voltage in normal state MgB2 thin films

Challenges and approaches for production of a healthy and functional mayonnaise sauce

Influence of Alginate Concentration and Molecular Weight on Functional Properties of Mayonnaise

Viscoelasticity of concentrated emulsions stabilized by bovine serum albumin in the presence of a nonionic surfactant

High critical currents in iron-clad superconducting MgB2 wires

The rheological and microstructural characterisation of the non-linear flow behaviour of concentrated oil-in-water emulsions