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机译:高压均质化(HPH)对番茄汁流变学特性的影响:时间依赖性和稳态剪切
Department of Food Technology (DTA), School of Food Engineering (FFA), University of Campinas (UNICAMP), Brazil Technical School of Campinas (COTUCA), University of Campinas (UNICAMP), Brazil COTUCA/UNICAMP - R. Culto a Ciencia, 177, Botafogo, CEP: 13020-060. Campinas, SP, Brazil;
Department of Food Technology (DTA), School of Agricultural and Forestry Engineering (ETSEA), University of Lleida (UdL), Lleida, Spain;
Department of Food Technology (DTA), School of Food Engineering (FFA), University of Campinas (UNICAMP), Brazil;
food properties; high pressure homogenization; rheology; viscosity;
机译:高压均质化(HPH)对番茄汁流变学特性的影响:蠕变和恢复行为
机译:高压均质化(HPH)对果汁血清模型神学特性的影响
机译:高压均质化(HPH)对番茄汁流变特性的影响:粘弹性和Cox-Merz规则
机译:高压条件下生产略浓缩番茄汁的质量评价
机译:粉末和目标特性对食品粉末涂层的影响以及番茄汁的固液分离(SLS)和真空浓缩的比较。
机译:高剪切高压均质化生产番茄纤维悬浮液的流变行为及其在番茄制品中的应用
机译:高压均质化(HPH)对番茄汁流变特性的影响:时间依赖性和稳态剪切