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Effect of dynamic storage temperatures on the microstructure of frozen carrot imaged using X-ray micro-CT

Journal of food engineering, 2019-04, Vol.246, p.232-241

2019

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A new method developed to characterize the 3D microstructure of frozen apple using X-ray micro-CT

Journal of food engineering, 2017-11, Vol.212, p.154-164

2017

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3D Characterization of Sponge Cake as Affected by Freezing Conditions Using Synchrotron X-ray Microtomography at Negative Temperature

Foods, 2021-11, Vol.10 (12), p.2915

2021

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Characterization of ice recrystallization in ice cream during storage using the focused beam reflectance measurement

Journal of food engineering, 2015-03, Vol.148, p.24-34

2015

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Modeling ice recrystallization in frozen carrot tissue during storage under dynamic temperature conditions

Journal of food engineering, 2020-08, Vol.278, p.109911, Article 109911

2020

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Experimental and numerical characterization of food dehydration during freezing

Journal of food engineering, 2019-12, Vol.263, p.13-24

2019

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Investigating the effect of freezing operating conditions on microstructure of frozen minced beef using an innovative X-ray micro-computed tomography method

Journal of food engineering, 2019-12, Vol.262, p.13-21

2019

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Measurement of food dehydration during freezing in mechanical and cryogenic freezing conditions

International journal of refrigeration, 2019-07, Vol.103, p.329-338

2019

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X-ray microtomography of ice crystal formation and growth in a sponge cake during its freezing and storage

Journal of food engineering, 2022-07, Vol.325, p.110989, Article 110989

2022

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Influence of whey protein aggregation on the residence time distribution in a tubular heat exchanger and a helical holding tube during heat treatment process

Journal of food engineering, 2012-10, Vol.112 (3), p.158-167

2012

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Investigating the influence of freezing rate and frozen storage conditions on a model sponge cake using synchrotron X-rays micro-computed tomography

Food research international, 2022-12, Vol.162 (Pt B), p.112116-112116, Article 112116

2022

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Modeling flow and heat transfer in a scraped surface heat exchanger during the production of sorbet

Journal of food engineering, 2018-03, Vol.221, p.54-69

2018

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Influence of operating conditions on residence time distributions in a scraped surface heat exchanger during aerated sorbet production

Journal of food engineering, 2018-04, Vol.222, p.126-138

2018

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Effect of process parameters on ice crystals and air bubbles size distributions of sorbets in a scraped surface heat exchanger

International journal of refrigeration, 2018-08, Vol.92, p.225-234

2018

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A Useful Method to Provide Infectious and Cultivable In Vitro Naked Viral Particles of Hepatitis A Virus

Viruses, 2024-09, Vol.16 (9), p.1360

2024

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In-line characterization of a whey protein aggregation process: Aggregates size and rheological measurements

Journal of food engineering, 2013-03, Vol.115 (1), p.73-82

2013

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Modelling energy consumption in a Paris supermarket to reduce energy use and greenhouse gas emissions using EnergyPlus

International journal of refrigeration, 2024-12, Vol.168, p.1-8

2024

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Coupling population balance model and residence time distribution for pilot-scale modelling of β-lactoglobulin aggregation process

Journal of food engineering, 2016-05, Vol.177 (mai), p.31-41

2016

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Experimental study of air cargo temperature variations and its impact on mango quality

International journal of refrigeration, 2024-04, Vol.160, p.129-140

2024

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A Population Balance Model integrating some specificities of the β-lactoglobulin thermally-induced aggregation

Journal of food engineering, 2015-01, Vol.144, p.66-76

2015

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Numerical study of energy performance of nanofluids used in secondary loops of refrigeration systems

International journal of refrigeration, 2015-04, Vol.52, p.122-132

2015

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Particle size distribution of TBPB hydrates by focused beam reflectance measurement (FBRM) for secondary refrigeration application

International journal of refrigeration, 2015-02, Vol.50, p.19-31

2015

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Coupled population balance and heat transfer model for the description of ice recrystallization during long-term storage of ice cream

Journal of food engineering, 2016-02, Vol.170 (février), p.72-82

2016

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Effect of dynamic storage temperatures on the microstructure of frozen carrot imaged using X-ray micro-CT

A new method developed to characterize the 3D microstructure of frozen apple using X-ray micro-CT

3D Characterization of Sponge Cake as Affected by Freezing Conditions Using Synchrotron X-ray Microtomography at Negative Temperature

Characterization of ice recrystallization in ice cream during storage using the focused beam reflectance measurement

Modeling ice recrystallization in frozen carrot tissue during storage under dynamic temperature conditions

Experimental and numerical characterization of food dehydration during freezing

Investigating the effect of freezing operating conditions on microstructure of frozen minced beef using an innovative X-ray micro-computed tomography method

Measurement of food dehydration during freezing in mechanical and cryogenic freezing conditions

X-ray microtomography of ice crystal formation and growth in a sponge cake during its freezing and storage

Influence of whey protein aggregation on the residence time distribution in a tubular heat exchanger and a helical holding tube during heat treatment process

Investigating the influence of freezing rate and frozen storage conditions on a model sponge cake using synchrotron X-rays micro-computed tomography

Modeling flow and heat transfer in a scraped surface heat exchanger during the production of sorbet

Influence of operating conditions on residence time distributions in a scraped surface heat exchanger during aerated sorbet production

Effect of process parameters on ice crystals and air bubbles size distributions of sorbets in a scraped surface heat exchanger

A Useful Method to Provide Infectious and Cultivable In Vitro Naked Viral Particles of Hepatitis A Virus

In-line characterization of a whey protein aggregation process: Aggregates size and rheological measurements

Modelling energy consumption in a Paris supermarket to reduce energy use and greenhouse gas emissions using EnergyPlus

Coupling population balance model and residence time distribution for pilot-scale modelling of β-lactoglobulin aggregation process

Experimental study of air cargo temperature variations and its impact on mango quality

A Population Balance Model integrating some specificities of the β-lactoglobulin thermally-induced aggregation

Numerical study of energy performance of nanofluids used in secondary loops of refrigeration systems

Particle size distribution of TBPB hydrates by focused beam reflectance measurement (FBRM) for secondary refrigeration application

Coupled population balance and heat transfer model for the description of ice recrystallization during long-term storage of ice cream

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