검색결과 : 4건
| No. | Article |
|---|---|
| 1 |
Evaluation of convective heat transfer coefficient between fluids and particles in suspension as food model systems for natural convection using two methodologies Carino-Sarabia A, Velez-Ruiz JF Journal of Food Engineering, 115(2), 173, 2013 |
| 2 |
Measurement and targeting of thermophysical properties of carrot and meat based alginate particles for thermal processing applications Hassan HF, Ramaswamy HS Journal of Food Engineering, 107(1), 117, 2011 |
| 3 |
Emulsions stabilised by food colloid particles: Role of particle adsorption and wettability at the liquid interface Paunov VN, Cayre OJ, Noble PF, Stoyanov SD, Velikov KP, Golding M Journal of Colloid and Interface Science, 312(2), 381, 2007 |
| 4 |
The determination of apparent viscosity using a wide gap, double concentric cylinder James PW, Jones TER, Hughes JP Journal of Non-Newtonian Fluid Mechanics, 124(1-3), 33, 2004 |