화학공학소재연구정보센터
검색결과 : 4,264건
No. Article
71 Atomization behaviour of juice-fibre suspensions in a two-fluid nozzle
Rozali SNM, Paterson AHJ, Hindmarsh JP, Huffman LM
Journal of Food Engineering, 256, 53, 2019
72 Effect of supplementation of wheat bran on dough aeration and final bread volume
Packkia-Doss PP, Chevallier S, Pare A, Le-Bail A
Journal of Food Engineering, 252, 28, 2019
73 Rheological evaluation of gelation during thermal treatments in block freeze concentration of coffee extract
Sequera SC, Ruiz Y, Moreno FL, Quintanilla-Carvajal MX, Salcedo F
Journal of Food Engineering, 242, 76, 2019
74 A novel approach to determine optimal protein texturization conditions - A critical moisture level with increased effect of temperature on viscosity reduction in the rubbery state
Oterhals A, Ahmad R, Samuelsen TA
Journal of Food Engineering, 261, 66, 2019
75 Numerical modeling of wear behavior of solid fats
Tan J, da Silva TLT, Martini S, Joyner HS
Journal of Food Engineering, 260, 12, 2019
76 Waterless single screw extrusion of pasta-filata cheese: Process design based on thermo-rheological material properties
Kern C, Bahler B, Hinrichs J, Nobel S
Journal of Food Engineering, 260, 58, 2019
77 The effect of denaturation degree of protein on the microstructure, rheology and physical stability of oil-in-water (O/W) emulsions stabilized by whey protein isolate
Dapueto N, Troncoso E, Mella C, Zuniga RN
Journal of Food Engineering, 263, 253, 2019
78 Wear: A new dimension of food rheological behaviors as demonstrated on two cheese types
Seighalani FZB, Joyner H
Journal of Food Engineering, 263, 337, 2019
79 Development and characterization of double emulsion to encapsulate iron
Buyukkestelli HI, El Nehir S
Journal of Food Engineering, 263, 446, 2019
80 Rheological characterization of starch gels: A biomass based sorbent for removal of polycyclic aromatic hydrocarbons (PAHs)
Tuncaboylu DC, Abdurrahmanoglu S, Gazioglu I
Journal of Hazardous Materials, 371, 406, 2019