| 1 |
Thermal gelation of Pacific whiting surimi in microwave assisted pasteurization
Wang JG, Tang JM, Park JW, Rasco B, Tang ZW, Qu Z
Journal of Food Engineering, 258, 18, 2019 |
| 2 |
Effect of shape change and initial geometry on water diffusivity estimation during drying of gel model systems
Lopez-Mendez EM, Ortiz-Garcia-Carrasco B, Ruiz-Espinosa H, Sampieri-Croda A, Garcia-Alvarado MA, Ochoa-Velasco CE, Escobedo-Morales A, Ruiz-Lopez II
Journal of Food Engineering, 216, 52, 2018 |
| 3 |
Sol-gel transition of charged fibrils composed of a model amphiphilic peptide
Owczarz M, Bolisetty S, Mezzenga R, Arosio P
Journal of Colloid and Interface Science, 437, 244, 2015 |
| 4 |
Chemical marker M2 (4-hydroxy-5-methyl-3(2H)-furanone) formation in egg white gel model for heating pattern determination of microwave-assisted pasteurization processing
Zhang WJ, Tang JM, Liu F, Bohnet S, Tang ZW
Journal of Food Engineering, 125, 69, 2014 |
| 5 |
Rheological properties of colloidal gels formed from fumed silica suspensions in the presence of cationic surfactants
Asai H, Masuda A, Kawaguchi M
Journal of Colloid and Interface Science, 328(1), 180, 2008 |
| 6 |
Structure and Dynamics of Ovalbumin Gels .1. Gel Induced by High-Temperature Heat-Treatment
Koike A, Nemoto N, Doi E
Polymer, 37(4), 587, 1996 |
| 7 |
Hysteresis-Dependent Adsorption-Desorption Cycles - Generalization for Isothermal Conditions
Rajniak P, Yang RT
AIChE Journal, 40(6), 913, 1994 |
