| 1 |
Leaching of polyphenols from apple parenchyma tissue as influenced by thermal treatments
Kebe M, Renard CMCG, El Maataoui M, Amani GNG, Maingonnat JF
Journal of Food Engineering, 166, 237, 2015 |
| 2 |
Two micro-mechanical techniques for studying the enzymatic maceration kinetics of apple parenchyma
Maingonnat JF, Missang CE, Baron A, Renard CMGC
Journal of Food Engineering, 122, 1, 2014 |
| 3 |
Axial temperature profile of ohmically heated fluid jet: Analytical model and experimental validation
Ghnimi S, Zaid I, Maingonnat JF, Delaplace G
Chemical Engineering Science, 64(13), 3188, 2009 |
| 4 |
Design and performance evaluation of an ohmic heating unit for thermal processing of highly viscous liquids
Ghnimi S, Flach-Malaspina N, Dresch M, Delaplace G, Maingonnat JF
Chemical Engineering Research & Design, 86(6A), 626, 2008 |
| 5 |
Power consumption of a double ribbon impeller with newtonian and shear thinning fluids and during the gelation of a iota-carrageenan solution
Maingonnat JF, Doublier JL, Lefebvre J, Delaplace G
Journal of Food Engineering, 87(1), 82, 2008 |
| 6 |
Modelling the build-up of a thixotropic fluid under viscosimetric and mixing conditions
Maingonnat JF, Muller L, Leuliet JC
Journal of Food Engineering, 71(3), 265, 2005 |
