G. White

发表

The degradation of long-chain molecules by ultrasonic waves. III. Dependence of rate constant on chain length for polystyrene

H. Jellinek, G. White, 1951 .

The degradation of long‐chain molecules by ultrasonic waves. II. Degradation of polystyrene

H. Jellinek, G. White, 1951 .

The degradation of long‐chain molecules by ultrasonic waves. I. Theoretical

H. Jellinek, G. White, 1951 .

Measurement of the flow properties of powders

G. White, A. V. Bell, G. Berry, 1967 .

Measurement of colour in tea infusions. I.—Effects of tea composition on the colour of infusions

R. F. Smith, G. White, 1965 .

Measurement of colour in tea infusions. II—Effects of methods of preparation on the colour of tea infusions

R. F. Smith, G. White, 1965 .

The glassy state in certain sugar‐containing food products *

G. W. White, S. H. Cakebread, G. White, 2007 .

Rheology in food research

G. White, 2007 .

An electron microscopical investigation of fat destabilization in ice cream

K. G. Berger, G. White, 2007 .

A study of the micro-baking of sponges and cakes using cine and television microscopy

K. G. Berger, G. White, A. V. Bell, 2007 .

The degradation of long-chain molecules by ultrasonic waves. IV. The dependence of rate constant on concentration for polystyrene

H. Jellinek, G. White, 1951 .