UB Paderborn / Katalog / Suche / in CDI

Sortiert nach

Einfacher Volltextzugriff von (fast) überall

Installieren Sie die LibKey Nomad-Browsererweiterung und erhalten Sie von vielen Webseiten einfachen Zugriff auf lizenzierte Volltexte oder Open Access Publikationen. Mehr erfahren...

Increasing plant protein attractivity to develop the offer to consumers

Chemical engineering transactions, 2023, Vol.102

2023

Volltextzugriff (PDF)

Extrusion Simulation for the Design of Cereal and Legume Foods

Foods, 2022-06, Vol.11 (12), p.1780

2022

Volltextzugriff (PDF)

Thermorheological characteristics and extrudability aptitude of a new amylose-free cassava starch

Ciência e agrotecnologia, 2023-01, Vol.47

2023

Volltextzugriff (PDF)

Predicting the quality of wheat flour dough at mixing using an expert system

Food research international, 2014-10, Vol.64, p.772-782

2014

Volltextzugriff (PDF)

Rheology and structural changes of plasticized zeins in the molten state

Rheologica acta, 2017-11, Vol.56 (11), p.941-953

2017

Volltextzugriff (PDF)

Basic knowledge models for the design of bread texture

Trends in food science & technology, 2014-03, Vol.36 (1), p.5-14

2014

Volltextzugriff (PDF)

Extrusion, structure and mechanical properties of complex starchy foams

Journal of food engineering, 2010, Vol.98 (1), p.19-27

2010

Volltextzugriff (PDF)

Granulometry of bread crumb grain: Contributions of 2D and 3D image analysis at different scale

Food research international, 2007-01, Vol.40 (8), p.1087-1097

2007

Volltextzugriff (PDF)

Qualitative modelling of a multi-step process: The case of French breadmaking

Expert systems with applications, 2009-03, Vol.36 (2), p.1020-1038

2009

Volltextzugriff (PDF)

Mechanical behaviour of corn flour and starch–zein based materials in the glassy state: A matrix–particle interpretation

Carbohydrate polymers, 2006, Vol.65 (3), p.346-356

2006

Volltextzugriff (PDF)

Shear and elongational viscosities of a complex starchy formulation for extrusion cooking

Food research international, 2010-10, Vol.43 (8), p.2093-2100

2010

Volltextzugriff (PDF)

Glass transition temperatures of a ready to eat breakfast cereal formulation and its main components determined by DSC and DMTA

Carbohydrate polymers, 2009-05, Vol.76 (4), p.528-534

2009

Volltextzugriff (PDF)

Modelling Wheat Flour Dough Proofing Behaviour: Effects of Mixing Conditions on Porosity and Stability

Food and bioprocess technology, 2013-08, Vol.6 (8), p.2150-2164

2013

Volltextzugriff (PDF)

Food modelling strategies and approaches for knowledge transfer

Trends in food science & technology, 2022-02, Vol.120, p.363-373

2022

Volltextzugriff (PDF)

Viscous sintering kinetics of biopolymer filaments extruded for 3D printing

Polymer testing, 2019-08, Vol.77, p.105873, Article 105873

2019

Volltextzugriff (PDF)

Simulation of bread making process using a direct 3D numerical method at microscale: Analysis of foaming phase during proofing

Journal of food engineering, 2008-03, Vol.85 (2), p.259-267

2008

Volltextzugriff (PDF)

Material extrusion of plant biopolymers: Opportunities & challenges for 3D printing

Additive manufacturing, 2018-05, Vol.21, p.220-233

2018

Volltextzugriff (PDF)

Flow and foam properties of extruded maize flour and its biopolymer blends expanded by microwave

Food research international, 2015-10, Vol.76 (Pt 3), p.567-575

2015

Volltextzugriff (PDF)

Basic Knowledge Models for the Processing of Bread as a Solid Foam

Key engineering materials, 2014, Vol.611-612, p.901-908

2014

Volltextzugriff (PDF)

Generation of Anisotropic Cellular Solid Model and Related Elasticity Parameters: Finite Element Simulation

Journal of cellular plastics, 2009-03, Vol.45 (2), p.119-136

2009

Volltextzugriff (PDF)

Linear viscoelastic properties of extruded amorphous potato starch as a function of temperature and moisture content

Rheologica acta, 2016-07, Vol.55 (7), p.597-611

2016

Volltextzugriff (PDF)

Physical and sensory evaluation of cornflakes crispness

Journal of texture studies, 2005-02, Vol.36 (1), p.93-118

2005

Volltextzugriff (PDF)

Evaluation of starch-PE multilayers: Processing and properties

Polymer engineering and science, 2005-02, Vol.45 (2), p.217-224

2005

Volltextzugriff (PDF)

The virtual food system: Innovative models and experiential feedback in technologies for winemaking, the cereals chain, food packaging and eco-designed starter production

Innovative food science & emerging technologies, 2018-04, Vol.46, p.54-64

2018

Volltextzugriff (PDF)

Integration of Basic Knowledge Models for the Simulation of Cereal Foods Processing and Properties

Advances in biochemical engineering, biotechnology, 2017, Vol.161, p.1-27

2017

Volltextzugriff (PDF)

1 – 25 von 172

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(141)
Mit Volltextzugriff
(146)

Publikationsform

1 weiteren anzeigen...

Weniger anzeigen...

Sprache

Erscheinungsjahr

n.n

Thema

Life Sciences
(113)
Science & Technology
(112)
Food Engineering
(84)
Life Sciences & Biomedicine
(81)
Food Science & Technology
(71)
Engineering Sciences
(50)
Biological And Medical Sciences
(45)
Food Industries
(45)
Fundamental And Applied Biological Sciences. Psychology
(45)
Chemical And Process Engineering
(40)
Technology
(30)
Chemistry
(27)
Physical Sciences
(27)
Cereal And Baking Product Industries
(22)
Extrusion
(20)
Starch
(20)
Chemistry, Applied
(19)
Engineering
(19)
Viscosity
(19)
Chemical Sciences
(18)

15 weitere anzeigen...

Weniger anzeigen...

Zeitschrift / Serie

5 weitere anzeigen...

Weniger anzeigen...

Neu hinzugefügt

... seit 90 Tagen
(5)

Menü

Weitere Dienste

Einstellungen

Increasing plant protein attractivity to develop the offer to consumers

Extrusion Simulation for the Design of Cereal and Legume Foods

Thermorheological characteristics and extrudability aptitude of a new amylose-free cassava starch

Predicting the quality of wheat flour dough at mixing using an expert system

Rheology and structural changes of plasticized zeins in the molten state

Basic knowledge models for the design of bread texture

Extrusion, structure and mechanical properties of complex starchy foams

Granulometry of bread crumb grain: Contributions of 2D and 3D image analysis at different scale

Qualitative modelling of a multi-step process: The case of French breadmaking

Mechanical behaviour of corn flour and starch–zein based materials in the glassy state: A matrix–particle interpretation

Shear and elongational viscosities of a complex starchy formulation for extrusion cooking

Glass transition temperatures of a ready to eat breakfast cereal formulation and its main components determined by DSC and DMTA

Modelling Wheat Flour Dough Proofing Behaviour: Effects of Mixing Conditions on Porosity and Stability

Food modelling strategies and approaches for knowledge transfer

Viscous sintering kinetics of biopolymer filaments extruded for 3D printing

Simulation of bread making process using a direct 3D numerical method at microscale: Analysis of foaming phase during proofing

Material extrusion of plant biopolymers: Opportunities & challenges for 3D printing

Flow and foam properties of extruded maize flour and its biopolymer blends expanded by microwave

Basic Knowledge Models for the Processing of Bread as a Solid Foam

Generation of Anisotropic Cellular Solid Model and Related Elasticity Parameters: Finite Element Simulation

Linear viscoelastic properties of extruded amorphous potato starch as a function of temperature and moisture content

Physical and sensory evaluation of cornflakes crispness

Evaluation of starch-PE multilayers: Processing and properties

The virtual food system: Innovative models and experiential feedback in technologies for winemaking, the cereals chain, food packaging and eco-designed starter production

Integration of Basic Knowledge Models for the Simulation of Cereal Foods Processing and Properties

Suchergebnisse filtern