검색결과 : 4건
| No. | Article |
|---|---|
| 1 |
Influence of thermo-mechanical treatment and skim milk components on the swelling behavior and rheological properties of starch suspensions Matignon A, Neveu A, Ducept F, Chantoiseau E, Barey P, Mauduit S, Michon C Journal of Food Engineering, 150, 1, 2015 |
| 2 |
An Eulerian-Lagrangian approach for coupling fluid flow, heat transfer and liquid food product transformation Plana-Fattori A, Chantoiseau E, Doursat C, Flick D Computers & Chemical Engineering, 52, 286, 2013 |
| 3 |
Coupling fluid flow, heat transfer and thermal denaturation-aggregation of beta-lactoglobulin using an Eulerian/Lagrangian approach Chantoiseau E, Plana-Fattori A, Doursat C, Flick D Journal of Food Engineering, 113(2), 234, 2012 |
| 4 |
Liquid pressure measurements in a thermally assisted mechanical dewatering process Chantoiseau E, Arlabosse P Chemical Engineering Research & Design, 88(8A), 1078, 2010 |