| 1 |
Nonthermal concentration of liquid foods by a combination of reverse osmosis and forward osmosis. Acid whey: A case study
Menchik P, Moraru CI
Journal of Food Engineering, 253, 40, 2019 |
| 2 |
Role of pectin and haze particles in membrane fouling during cold microfiltration of apple cider
Zhao DJ, Lau E, Padilla-Zakour OI, Moraru CI
Journal of Food Engineering, 200, 47, 2017 |
| 3 |
Physical and chemical methods used to enhance the structure and mechanical properties of protein films: A review
Wihodo M, Moraru CI
Journal of Food Engineering, 114(3), 292, 2013 |
| 4 |
Pulsed Light inactivation of Listeria innocua on food packaging materials of different surface roughness and reflectivity
Ringus DL, Moraru CI
Journal of Food Engineering, 114(3), 331, 2013 |
| 5 |
Quantifying and mapping the spatial distribution of fluence inside a pulsed light treatment chamber and various liquid substrates
Hsu LL, Moraru CI
Journal of Food Engineering, 103(1), 84, 2011 |
| 6 |
A numerical approach for predicting volumetric inactivation of food borne microorganisms in liquid substrates by pulsed light treatment
Hsu LL, Moraru CI
Journal of Food Engineering, 105(3), 569, 2011 |
