검색결과 : 3건
| No. | Article |
|---|---|
| 1 |
High-pressure-homogenised cream liqueurs: Emulsification and stabilization efficiency Heffernan SP, Kelly AL, Mulvihill DM Journal of Food Engineering, 95(3), 525, 2009 |
| 2 |
Characterization of the fragmentation of protein aggregates in suspension subjected to flow Peron N, Heffernan SP, Byrne EP, Rioual F, Fitzpatrick JJ Chemical Engineering Science, 62(22), 6440, 2007 |
| 3 |
Breakage model development and application with CFD for predicting breakage of whey protein precipitate particles Zumaeta N, Cartland-Glover GM, Heffernan SP, Byrne EP, Fitzpatrick JJ Chemical Engineering Science, 60(13), 3443, 2005 |