H. J. Rivas

A Unified Model for Steady-State Foam Behavior at High and Low Foam Qualities

William R. Rossen, J. M. Alverez, H. J. Rivas, 1999 .

Unified Model for Steady-State Foam Behavior at High and Low Foam Qualities

William R. Rossen, H. J. Rivas, J. M. Alvarez, 1999 .

Unified Model for Steady-State Foam Behavior at High and Low Foam Qualities

William R. Rossen, W. Rossen, H. J. Rivas, 1999 .

SOY AND MEAT PROTEINS AS FOOD EMULSION STABILISERS. 3. THE INFLUENCE OF SOY AND MEAT PROTEIN FRACTIONS ON OIL-WATER INTERFACIAL TENSION.

P. Sherman, H. J. Rivas, 1984 .

SOY AND MEAT PROTEINS AS FOOD EMULSION STABILIZERS 1. VISCOELASTIC PROPERTIES OF CORN OIL‐IN‐WATER EMULSIONS INCORPORATING SOY OR MEAT PROTEINS

P. Sherman, H. J. Rivas, 1983 .

Soy and meat proteins as emulsion stabilizers. 4. The stability and interfacial rheology of O/W emulsions stabilised by soy and meat protein fractions

P. Sherman, H. J. Rivas, 1984 .