검색결과 : 10건
| No. | Article |
|---|---|
| 1 |
Challenges and opportunities in food engineering: Modeling, virtualization, open innovation and social responsibility Saguy IS Journal of Food Engineering, 176, 2, 2016 |
| 2 |
Food engineering: Attitudes and future outlook Saguy IS, Cohen E Journal of Food Engineering, 178, 71, 2016 |
| 3 |
Challenges facing food engineering Saguy IS, Singh RP, Johnson T, Fryer PJ, Sastry SK Journal of Food Engineering, 119(2), 332, 2013 |
| 4 |
Modeling rehydration of porous food materials: I. Determination of characteristic curve from water sorption isotherms Troygot O, Saguy IS, Wallach R Journal of Food Engineering, 105(3), 408, 2011 |
| 5 |
Modeling rehydration of porous food materials: II. The dual porosity approach Wallach R, Troygot O, Saguy IS Journal of Food Engineering, 105(3), 416, 2011 |
| 6 |
Assessing dissolution kinetics of powders by a single particle approach Marabi A, Mayor G, Burbidge A, Wallach R, Saguy IS Chemical Engineering Journal, 139(1), 118, 2008 |
| 7 |
Effect of fat content on the dissolution enthalpy and kinetics of a model food powder Marabi A, Raemy A, Bauwens I, Burbidge A, Wallach R, Saguy IS Journal of Food Engineering, 85(4), 518, 2008 |
| 8 |
Influence of drying method and rehydration time on sensory evaluation of rehydrated carrot particulates Marabi A, Thieme U, Jacobson M, Saguy IS Journal of Food Engineering, 72(3), 211, 2006 |
| 9 |
Contact angle measurement on rough surfaces Meiron TS, Marmur A, Saguy IS Journal of Colloid and Interface Science, 274(2), 637, 2004 |
| 10 |
Integrated approach to deep fat frying: engineering, nutrition, health and consumer aspects Saguy IS, Dana D Journal of Food Engineering, 56(2-3), 143, 2003 |