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Hydrodynamic Cavitation: Characterization of a Novel Design with Energy Considerations for the Inactivation of Saccharomyces cerevisiae in Apple Juice

Journal of food science, 2008-08, Vol.73 (6), p.M298-M303

2008

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Water mobility and textural properties of native and hydroxypropylated wheat starch gels

Carbohydrate polymers, 2003, Vol.51 (1), p.1-8

2003

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Effects of particle size and its distribution on specific cake resistance during rice wine microfiltration

Journal of food engineering, 2011-07, Vol.105 (1), p.73-78

2011

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Changes in the ultrastructure and texture of prawn muscle ( Macrobrachuim rosenbergii) during cold storage

Food science & technology, 2007-12, Vol.40 (10), p.1747-1754

2007

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NMR proton relaxation measurements of water associated with high methoxy and low methoxy pectins

Carbohydrate polymers, 2000-06, Vol.42 (2), p.133-141

2000

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Molecular Dynamics of Soy-Protein Isolate Films Plasticized by Water and Glycerol

Journal of food science, 2003-10, Vol.68 (8), p.2516-2522

2003

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Effect of heating temperature on particle size distribution in hard and soft wheat flour

Journal of cereal science, 2004-07, Vol.40 (1), p.9-16

2004

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The role of moisture in flavor changes of model peanut confections during storage

Food science & technology, 2004-01, Vol.37 (2), p.215-225

2004

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Rheological properties and microstructure of tomato puree subject to continuous high pressure homogenization

Journal of food engineering, 2015-12, Vol.166, p.45-54

2015

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Properties of bread made from frozen dough containing waxy wheat flour

Journal of cereal science, 2009-11, Vol.50 (3), p.364-369

2009

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Effect of Milling and Particle Size on Functionality and Physicochemical Properties of Cowpea Flour

Cereal chemistry, 2000-03, Vol.77 (2), p.213-219

2000

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PHYSICAL AND SENSORY CHARACTERISTICS OF LOW-FAT ITALIAN SAUSAGE PREPARED WITH HYDRATED OAT

Journal of food quality, 2005-02, Vol.28 (1), p.62-77

2005

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Rheological and structural properties of tart cherry puree as affected by particle size reduction

Food science & technology, 2018-04, Vol.90, p.650-657

2018

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Freezing effects in fruit tissue of kiwifruit observed by magnetic resonance imaging

Scientia horticulturae, 1997-05, Vol.69 (3), p.169-179

1997

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Effect of hydroxypropylation on retrogradation and water dynamics in wheat starch gels using H NMR

Cereal chemistry, 2003, Vol.80 (3), p.290-296

2003

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Ice growth in supercooled solutions of antifreeze glycoprotein

Nature (London), 1987-07, Vol.328 (6127), p.241-243

1987

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Chemical reaction kinetics in relation to glass transition temperatures in frozen food polymer solutions

Journal of the science of food and agriculture, 1993, Vol.61 (1), p.51-56

1993

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DYNAMIC MECHANICAL ANALYSIS OF MARINATED CHICKEN BREAST MEAT

Journal of texture studies, 2000-10, Vol.31 (4), p.421-436

2000

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Milling and particle size of cowpea flour and snack chip quality

Food research international, 2001, Vol.34 (1), p.39-45

2001

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Effect of Hydroxypropylation on Retrogradation and Water Dynamics in Wheat Starch Gels Using 1H NMR

Cereal chemistry, 2003-05, Vol.80 (3), p.290-296

2003

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Diffraction ellipsometry studies of osmotically compressed muscle fibers

Pflügers Archiv, 1990-08, Vol.416 (6), p.679-688

1990

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Rheological characterization of a model suspension during pipe flow using MRI

Journal of food engineering, 1998-06, Vol.37 (1), p.11-23

1998

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Monitoring the Formation of Ice During Food Freezing by Magnetic Resonance Imaging

Food science & technology, 1998-04, Vol.31 (3), p.215-220

1998

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1H NMR Studies of Water in Chicken Breast Marinated with Different Phosphates

Journal of food science, 2000-05, Vol.65 (4), p.575-580

2000

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Water dynamics in white bread and starch gels as affected by water and gluten content

Food science & technology, 2004-01, Vol.37 (3), p.377-384

2004

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Hydrodynamic Cavitation: Characterization of a Novel Design with Energy Considerations for the Inactivation of Saccharomyces cerevisiae in Apple Juice

Water mobility and textural properties of native and hydroxypropylated wheat starch gels

Effects of particle size and its distribution on specific cake resistance during rice wine microfiltration

Changes in the ultrastructure and texture of prawn muscle ( Macrobrachuim rosenbergii) during cold storage

NMR proton relaxation measurements of water associated with high methoxy and low methoxy pectins

Molecular Dynamics of Soy-Protein Isolate Films Plasticized by Water and Glycerol

Effect of heating temperature on particle size distribution in hard and soft wheat flour

The role of moisture in flavor changes of model peanut confections during storage

Rheological properties and microstructure of tomato puree subject to continuous high pressure homogenization

Properties of bread made from frozen dough containing waxy wheat flour

Effect of Milling and Particle Size on Functionality and Physicochemical Properties of Cowpea Flour

PHYSICAL AND SENSORY CHARACTERISTICS OF LOW-FAT ITALIAN SAUSAGE PREPARED WITH HYDRATED OAT

Rheological and structural properties of tart cherry puree as affected by particle size reduction

Freezing effects in fruit tissue of kiwifruit observed by magnetic resonance imaging

Effect of hydroxypropylation on retrogradation and water dynamics in wheat starch gels using H NMR

Ice growth in supercooled solutions of antifreeze glycoprotein

Chemical reaction kinetics in relation to glass transition temperatures in frozen food polymer solutions

DYNAMIC MECHANICAL ANALYSIS OF MARINATED CHICKEN BREAST MEAT

Milling and particle size of cowpea flour and snack chip quality

Effect of Hydroxypropylation on Retrogradation and Water Dynamics in Wheat Starch Gels Using 1H NMR

Diffraction ellipsometry studies of osmotically compressed muscle fibers

Rheological characterization of a model suspension during pipe flow using MRI

Monitoring the Formation of Ice During Food Freezing by Magnetic Resonance Imaging

1H NMR Studies of Water in Chicken Breast Marinated with Different Phosphates

Water dynamics in white bread and starch gels as affected by water and gluten content

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