| 1 |
Dielectric properties of milk during ultra-heat treatment
Munoz I, Gou P, Picouet PA, Barlabe A, Felipe X
Journal of Food Engineering, 219, 137, 2018 |
| 2 |
Comparison of permeate flux and whey protein transmission during successive microfiltration and ultrafiltration of UHT and pasteurized milks
Espina V, Jaffrin MY, Paullier P, Ding LH
Desalination, 264(1-2), 151, 2010 |
| 3 |
Ultra-high-temperature processing of chocolate flavoured milk
Prakash S, Huppertz T, Kravchuk O, Deeth H
Journal of Food Engineering, 96(2), 179, 2010 |
| 4 |
Influence of processing and kappa-carrageenan on properties of whipping cream
Kovacova R, Stetina J, Curda L
Journal of Food Engineering, 99(4), 471, 2010 |
| 5 |
Rheological properties of dairy desserts prepared in an indirect UHT pilot plant
Depypere F, Verbeken D, Torres JD, Dewettinck K
Journal of Food Engineering, 91(1), 140, 2009 |
| 6 |
Prediction of sensory quality of UHT milk - A comparison of kinetic and neural network approaches
Singh RRB, Ruhil AP, Jain DK, Patel AA, Patil GR
Journal of Food Engineering, 92(2), 146, 2009 |
| 7 |
Improved milk fouling simulation in a helical triple tube heat exchanger
Nema P, Datta AK
International Journal of Heat and Mass Transfer, 49(19-20), 3360, 2006 |
| 8 |
Inactivation of Staphylococcus aureus and Escherichia coli O157 : H7 under isothermal-endpoint pressure conditions
Guan DS, Chen HQ, Ting EY, Hoover DG
Journal of Food Engineering, 77(3), 620, 2006 |
| 9 |
Impact of process conditions on the rheological detectable structure of UHT treated milk protein-carrageenan systems
Sedmeyer F, Kulozik U
Journal of Food Engineering, 77(4), 943, 2006 |
| 10 |
Milk fouling simulation in helical triple tube heat exchanger
Sahoo PK, Ansari IA, Datta AK
Journal of Food Engineering, 69(2), 235, 2005 |
