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Food Hydrocolloids(1)
Journal of Sol-Gel Science and Technology(1)
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scopus(4)
Qualitative evaluation of sol-gel SiO<inf>2</inf> as a protective layer for soft surfaces
ArticleAbstract: In this paper, it is shown that siO2 sol-gel coatings deposited on glass and acrylic substrates (polPalabras claves:[B] abrasive test, [B] atomic force microscopy, [D] polymethyl methacrylate, [D] silicon oxideAutores:Díaz-Flores L.L., Espinoza-Beltran F.J., González-Hernandez J., Martin Yañez-Limon, Mendoza-Galván A., Ramírez-Bon R.Fuentes:scopusStatistical characterization of the lapping plate surface morphology evolution in a diamond charging process
ArticleAbstract: The topographical evolution of a lapping plate surface during a diamond charging process was followePalabras claves:atomic force microscopy, diamond charging process, Height correlation function, Lapping plate topographyAutores:Espinoza-Beltran F.J., Martin Yañez-Limon, Mayén-Mondragón R., Montero-Camacho O., Mũoz-Saldãa J., Ramírez-Bon R., Rocha-Gallardo H.Fuentes:scopusStructure and electron spin resonance of annealed sol-gel glasses containing Ag
ArticleAbstract: In this work, SiO2 samples with silver, prepared using the sol-gel method, were analyzed after beingPalabras claves:Autores:Garnica-Romo M.G., González-Hernandez J., Martin Yañez-Limon, Ramírez-Bon R., Ramírez-Rosales D., Tirado-Guerra S., Zamorano-Ulloa R.Fuentes:scopusStudy of the dextrose equivalent of maltodextrins in electrospinning using an ethanol/water mixture as the electrospinning solvent
ArticleAbstract: Maltodextrin (MD) is a natural polymer ideal for electrospinning due to its non-toxicity, water soluPalabras claves:Dextrose equivalent, Electrospinning, Entanglement concentration, Fourier transform infrared spectroscopy, maltodextrin, ViscosityAutores:Figueroa-Cárdenas J.d.D., Martin Yañez-Limon, Pérez-Robles J.F., Ramírez-Bon R., Tochihuitl-Vázquez D., Vargas-Campos L.Fuentes:scopus