| 1 |
Characterization of lipid emulsions during in vitro digestion in the presence of three types of nanocellulose
Liu LL, Kerr WL, Kong FB
Journal of Colloid and Interface Science, 545, 317, 2019 |
| 2 |
Determination of glass transitions in boiled candies by capacitance based thermal analysis (CTA) and genetic algorithm (GA)
Tan JZ, Kerr WL
Journal of Food Engineering, 193, 68, 2017 |
| 3 |
Rheological properties and microstructure of tomato puree subject to continuous high pressure homogenization
Tan J, Kerr WL
Journal of Food Engineering, 166, 45, 2015 |
| 4 |
Effects of particle size and its distribution on specific cake resistance during rice wine microfiltration
Sripui J, Pradistsuwana C, Kerr WL, Pradipasena P
Journal of Food Engineering, 105(1), 73, 2011 |
| 5 |
Combined effects of dough freezing and storage conditions on bread quality factors
Yi J, Kerr WL
Journal of Food Engineering, 93(4), 495, 2009 |
| 6 |
Comparative fractal characterization of physical changes of different food products during drying
Kerdpiboon S, Devahastin S, Kerr WL
Journal of Food Engineering, 83(4), 570, 2007 |
| 7 |
Rheological characterization of a model suspension during pipe flow using MRI
McCarthy KL, Kerr WL
Journal of Food Engineering, 37(1), 11, 1998 |
| 8 |
The Use of Stepwise Differential Scanning Calorimetry for Thermal-Analysis of Foods
Kerr WL, Reid DS
Thermochimica Acta, 246(2), 299, 1994 |
