| 1 |
Rational design of a versatile lab-scale stirred milk gel using a reverse engineering logic based on microstructure and textural properties
Moussier M, Huc-Mathis D, Michon C, Bosc V
Journal of Food Engineering, 249, 1, 2019 |
| 2 |
Advances in the application of food emulsifier alpha-gel phases: Saturated monoglycerides, polyglycerol fatty acid esters, and their derivatives
Wang FC, Marangoni AG
Journal of Colloid and Interface Science, 483, 394, 2016 |
| 3 |
Prediction of firmness and physical stability of low-fat chocolate spreads
Manzocco L, Calligaris S, Camerin M, Pizzale L, Nicoli MC
Journal of Food Engineering, 126, 120, 2014 |
| 4 |
Supercritical fluid extraction of oil from potato chips: Two scale comparison and mathematical modeling
Wagner ME, French J, Rizvi SSH
Journal of Food Engineering, 118(1), 100, 2013 |
| 5 |
Reducing of fat uptake in cassava product during deep-fat frying
Freitas DDC, Berbari SAG, Prati P, Fakhouri FM, Queiroz FPC, Vicente E
Journal of Food Engineering, 94(3-4), 390, 2009 |
