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| Extensional flow, viscoelasticity and baking performance of gluten-free zein-starch doughs supplemented with hydrocolloids | | Food hydrocolloids |
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| Structuring of indirectly expanded snacks based on potato ingredients: A review | | Journal of food engineering |
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| Calcium Alginate Foams Prepared by a Microfluidic T-Junction System: Stability and Food Applications | | Food and bioprocess technology |
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| Comparative study of the design of continuous aeration equipment for the production of food foams | | Journal of food engineering |
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| Microscopic studies providing insight into the mechanisms of mass transfer in vacuum impregnation | | Innovative food science and emerging technologies |
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| Comparison of the rheology of bubbly liquids prepared by whisking air into a viscous liquid (honey) and a shear-thinning liquid (guar gum solutions) | | Journal of food engineering |
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| Foam fractionation efficiency of a vacuum airlift—Application to particulate matter removal in recirculating systems | | Aquacultural engineering |
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| Transfer process limited models for CO₂ perception in CO₂ hydrate desserts | | Journal of food engineering |
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| Quantification of trans fatty acid content in French fries of local food service retailers using attenuated total reflection – Fourier transform infrared spectroscopy | | Food chemistry |
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| Utilization of wastewater originated from naturally fermented virgin coconut oil manufacturing process for bioextract production: Physico-chemical and microbial evolution | | Bioresource technology |
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| Ultrasound assisted nucleation of some liquid and solid model foods during freezing | | Food research international |
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| Improvement of the growth of Arthrospira (Spirulina) platensis from Toliara (Madagascar): Effect of agitation, salinity and CO2 addition | | Food and bioproducts processing |
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| Using cavitation for delignification of wood | | Bioresource technology |
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| Hydrodynamics of a fluidized bed co-combustor for tobacco waste and coal | | Bioresource technology |
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| Hyd5 gene-based detection of the major gushing-inducing Fusarium spp. in a loop-mediated isothermal amplification (LAMP) assay | | International journal of food microbiology |
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| Rheological characterisation of cake batters generated by planetary mixing: Elastic versus viscous effects | | Journal of food engineering |
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| Expansion mechanism of extruded foams supplemented with wheat bran | | Journal of food engineering |
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| Comparison of chlorine and peroxyacetic-based disinfectant to inactivate Feline calicivirus, Murine norovirus and Hepatitis A virus on lettuce | | International journal of food microbiology |
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| Materialeigenschaften von Furnierschichtholz aus Pinus oocarpa und Pinus kesiya und deren zerstörungsfreie Prüfung | | Holz als Roh- und Werkstoff |
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| Slurry Sampling for the Determination of Mercury in Rice Using Cold Vapor Atomic Absorption Spectrometry | | Food analytical methods |
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| Pendant drop tensiometry for the evaluation of the foaming properties of milk-derived proteins | | Food hydrocolloids |
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| Stabilization of foams and emulsions by mixtures of surface active food-grade particles and proteins | | Food hydrocolloids |
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| Mass transfer efficiency of a vacuum airlift—Application to water recycling in aquaculture systems | | Aquacultural engineering |
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| Identifying industrial food foam structures by 2D surface image analysis and pattern recognition | | Journal of food engineering |
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| Impact of aeration and alkalinity on the water quality and product quality of transported tilapia—A simulation study | | Aquacultural engineering |
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| Methane oxidation in a crude oil contaminated aquifer: Delineation of aerobic reactions at the plume fringes | | Journal of contaminant hydrology |
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| Rheological properties of batter dough: effect of egg level | | Journal of food process engineering |
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| Screening and characterization of Isochrysis strains and optimization of culture conditions for docosahexaenoic acid production | | Applied microbiology and biotechnology |
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| Quantification of the distributions of gluten, starch and air bubbles in dough at different mixing stages by fluorescence fingerprint imaging | | Journal of cereal science |
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| Factors Affecting the Toxicity of Methylmercury Injected into Eggs | | Archives of environmental contamination and toxicology |
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| Evaluation of four types of resistant starch in muffin baking performance and relationship with batter rheology | | European food research and technology |
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| Mixed biopolymers at interfaces: Competitive adsorption and multilayer structures | | Food hydrocolloids |
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| Embolism Formation during Freezing in the Wood of Picea abies | | Plant physiology |
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| Impact of air bubbles in a dielectric liquid when subjected to high field strengths | | Innovative food science and emerging technologies |
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| Numerical simulation for heat transfer and velocity field characteristics of two-phase flow systems in axially rotating horizontal cans | | Journal of food engineering |
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| Training of panellists for the sensory control of bottled natural mineral water in connection with water chemical properties | | Food chemistry |
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| Image Analysis of Gluten-free Breads Prepared with Chestnut and Rice Flour and Baked in Different Ovens | | Food and bioprocess technology |
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| Modelling flow behaviour of dairy foams through a nozzle | | Journal of food engineering |
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| Characterization of bread dough: Rheological properties and microstructure | | Journal of food engineering |
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| Authenticity of carbon dioxide bubbles in French ciders through multiflow-isotope ratio mass spectrometry measurements | | Food chemistry |
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| Modelling Wheat Flour Dough Proofing Behaviour: Effects of Mixing Conditions on Porosity and Stability | | Food and bioprocess technology |
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| Effect of Nutriose on Rheological, Textural and Sensorial Characteristics of Spanish Muffins | | Food and bioprocess technology |
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| Investigation of curd grains in Swiss-type cheese using light and confocal laser scanning microscopy | | International dairy journal |
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| Influence of Flour Particle Size on Quality of Gluten-Free Rice Cakes | | Food and bioprocess technology |
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| Effects of pre-existing bubbles on ice nucleation and crystallization during ultrasound-assisted freezing of water and sucrose solution | | Innovative food science and emerging technologies |
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| Composition and surface properties of dough liquor | | Journal of cereal science |
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| Fast X-ray tomography analysis of bubble growth and foam setting during breadmaking | | Journal of cereal science |
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| Effect of formulation and processing factors on the properties of liquid food foams | | Journal of food engineering |
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| Bubble and pore formation of the high-ratio cake formulation with polydextrose as a sugar- and fat-replacer | | Journal of food engineering |
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| Champagne Experiences Various Rhythmical Bubbling Regimes in a Flute | | Journal of agricultural and food chemistry |
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| Surface tension of Phaseolus vulgaris and coccineus proteins and effect of polysaccharides on their foaming properties | | Food chemistry |
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| Sparger effects during the concentration of synthetic fruit juices by direct-contact evaporation | | Journal of food engineering |
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| Influence of aeration conditions on physical and sensory properties of aerated cake batter and biscuits | | Journal of food engineering |
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| The bubble size distribution in wheat flour dough | | Food research international |
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| Optimization of protein recovery by foam separation using response surface methodology | | Journal of food engineering |
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| Impact of static pressure and volumetric energy input on the microstructure of food foam whipped in a rotor-stator device | | Journal of food engineering |
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| Solvent-free production of 1,3-diglyceride of CLA: Strategy consideration and protocol design | | Food chemistry |
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| A new method for continuous assessment of CO2 released from dough baked in ventilated ovens | | Journal of food engineering |
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| Visualization of Mixing Flow Phenomena in Champagne Glasses under Various Glass-Shape and Engravement Conditions | | Journal of agricultural and food chemistry |
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| Development of an on-line optical method for assessment of the bubble size and morphology in aerated food products | | Food chemistry |
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| Bubble-Included Chocolate: Relating Structure with Sensory Response | | Journal of food science |
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| A mathematical model for the isothermal growth of bubbles in wheat dough | | Journal of food engineering |
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| Modeling the mechanisms of dough puffing during vacuum microwave drying using the finite element method | | Journal of food engineering |
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| Influence of bulk and interfacial properties and operating conditions on continuous foaming operation applied to model media | | Food research international |
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| Interfacial rheology study of espresso coffee foam structure and properties | | Journal of food engineering |
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| Aeration of low fat dairy emulsions: Effects of saturated--unsaturated triglycerides | | International dairy journal |
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| Inactivation of Food Spoilage Microorganisms by Hydrodynamic Cavitation to Achieve Pasteurization and Sterilization of Fluid Foods | | Journal of food science |
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| Simulation of bread making process using a direct 3D numerical method at microscale: Analysis of foaming phase during proofing | | Journal of food engineering |
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| Possible causes for embolism repair in xylem | | Environmental and experimental botany |
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| Effect of foaming temperature and varying time/temperature-conditions of pre-heating on the foaming properties of skimmed milk | | International dairy journal |
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| Ultrasonic properties of partially frozen sucrose solutions | | Journal of food engineering |
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| The influence of temperature on the foaming of milk | | International dairy journal |
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