검색결과 : 4건
| No. | Article |
|---|---|
| 1 |
Cohesivity assessment of semi-crystalline and crystalline powders using a Warren Springs cohesion tester Jange CG, Taku P, Peng SY, Dixon MP, Shetty A, Ambrose RPK Powder Technology, 371, 96, 2020 |
| 2 |
Effect of surface compositional difference on powder flow properties Jange CG, Ambrose RPK Powder Technology, 344, 363, 2019 |
| 3 |
Physico-chemical stability and in vitro digestibility of beta-carotene-loaded lipid nanoparticles of cupuacu butter (Theobroma grandiflorum) produced by the phase inversion temperature (PIT) method Gomes GVL, Sola MR, Marostegan LFP, Jange CG, Cazado CPS, Pinheiro AC, Vicente AA, Pinho SC Journal of Food Engineering, 192, 93, 2017 |
| 4 |
Granular bond number model to predict the flow of fine flour powders using particle properties Siliveru K, Jange CG, Kwek JW, Ambrose RPK Journal of Food Engineering, 208, 11, 2017 |