Recherche
Résultats 1-10 de 13
-
Thermal and structural heterogeneities during cooking of a starch-based product by a non-intrusive ring sensor
Chemical Engineering and Processing: Process Intensification, Elsevier, 04-2007, 46 (4), 343-350Article dans une revue scientifique -
Dimensional analysis for planetary mixer: Mixing time and Reynolds numbers
Chemical Engineering Science, Elsevier, 03-2007, 62 (5), 1442-1447Article dans une revue scientifique -
Determination of Mixing Times with Helical Ribbon Impeller for Non-Newtonian Viscous Fluids Using an Advanced Imaging Method
Chemical Engineering & Technology, Wiley Online Library, 12-2007, 30 (12), 1686-1691Article dans une revue scientifique -
Structure and rate of growth of whey protein deposit from in situ electrical conductivity during fouling in a plate heat exchanger
Chemical Engineering Science, Elsevier BV, 04-2007, 62 (7), 1948-1957Article dans une revue scientifique -
Power consumption of a double ribbon impeller with newtonian and shear thinning fluids and during the gelation of a iota-carrageenan solution
Journal of Food Engineering, Elsevier, 07-2008, 87 (1), 82-90Article dans une revue scientifique -
Functionalization of PVDF membranes with carbohydrate derivates for the controlled delivery of chlorhexidin
Biomolecular Engineering, 2007, 24, 472-476Article dans une revue scientifique -
Guided tissue regeneration membranes with controlled delivery properties of chlorhexidine by their functionalization with cyclodextrins
Journal of Inclusion Phenomena and Macrocyclic Chemistry, 2007, 57, 297-302Article dans une revue scientifique -
Design and performance evaluation of an ohmic heating unit for thermal processing of highly viscous liquids
Chemical Engineering Research and Design, Elsevier, 06-2008, 86 (6), 626-632Article dans une revue scientifique -
Dynamic emulsification and catastrophic phase inversion of lecithin based emulsions
Colloids and Surfaces A: Physicochemical and Engineering Aspects, Elsevier, 2008, 315 (1-3), 285-293Article dans une revue scientifique -
Spectrophotometric method associated with formulation scans for application of hydrophilic–lipophilic deviation concept in food emulsions
Colloids and Surfaces A: Physicochemical and Engineering Aspects, Elsevier, 05-07-2007, 301 (1-3), 469-474Article dans une revue scientifique