검색결과 : 3건
| No. | Article |
|---|---|
| 1 |
Dispersed droplets as tunable fillers in water-in-oil emulsions stabilized with fat crystals Rafanan R, Rousseau D Journal of Food Engineering, 244, 192, 2019 |
| 2 |
Process development for continuous crystallization of fat under laminar shear Maleky F, Marangoni AG Journal of Food Engineering, 89(4), 399, 2008 |
| 3 |
Modelling fat microstructure using finite element analysis Janssen PWM Journal of Food Engineering, 61(3), 387, 2004 |