| 1 |
Synergistic effects of ultrasound and soluble soybean polysaccharide on frozen surimi from grass carp
Gao WH, Hou R, Zeng XA
Journal of Food Engineering, 240, 1, 2019 |
| 2 |
The effect of pulsed electric field treatment on immersion freezing, thawing and selected properties of apple tissue
Wiktor A, Schulz M, Voigt E, Witrowa-Rajchert D, Knorr D
Journal of Food Engineering, 146, 8, 2015 |
| 3 |
Microstructure of Mozzarella cheese as affected by the immersion freezing in NaCl solutions and by the frozen storage
Ribero GG, Rubiolo AC, Zorrilla SE
Journal of Food Engineering, 91(4), 516, 2009 |
| 4 |
Mathematical modeling for immersion chilling and freezing of foods. Part I: Model development
Zorrilla SE, Rubiolo AC
Journal of Food Engineering, 66(3), 329, 2005 |
| 5 |
Mathematical modeling for immersion chilling and freezing of foods. Part II: Model solution
Zorrilla SE, Rubiolo AC
Journal of Food Engineering, 66(3), 339, 2005 |
| 6 |
Technical and economical model for the freezing cost comparison of immersion, cryomechanical and air blast freezing processes
Chourot JM, Macchi H, Fournaison L, Guilpart J
Energy Conversion and Management, 44(4), 559, 2003 |
| 7 |
Effect of power ultrasound on freezing rate during immersion freezing of potatoes
Li B, Sun DW
Journal of Food Engineering, 55(3), 277, 2002 |
| 8 |
Freezing of a porous medium in contact with a concentrated aqueous freezant: numerical modelling of coupled heat and mass transport
Lucas T, Chourot JM, Bohuon P, Flick D
International Journal of Heat and Mass Transfer, 44(11), 2093, 2001 |
