| 1 |
Main powder physicochemical characteristics influencing their reconstitution behavior
Fournaise T, Petit J, Gaiani C
Powder Technology, 383, 65, 2021 |
| 2 |
Penetration rates into heterogeneous model systems and soluble food material
Kammerhofer J, Fries L, Dymala T, Dupas J, Forny L, Heinrich S, Palzer S
Powder Technology, 339, 765, 2018 |
| 3 |
Effects of pulsating air flow in fluid bed agglomeration of starch particles
Dacanal GC, Feltre G, Thomazi MG, Menegalli FC
Journal of Food Engineering, 181, 67, 2016 |
| 4 |
Mixing Performance of a Curved-Ribbon Impeller during Blending of Food Powders
Gijon-Arreortua I, Tecante A
Chemical Engineering & Technology, 38(4), 734, 2015 |
| 5 |
Evolution of particle structure during water sorption observed on different size fractions of durum wheat semolina
Murrieta-Pazos I, Galet L, Patry S, Gaiani C, Scher J
Powder Technology, 255, 66, 2014 |
| 6 |
In-line monitoring of durum wheat semolina wet agglomeration by near infrared spectroscopy for different water supply conditions and water addition levels
Mandato S, Taliani CC, Ait-Kaddour A, Ruiz T, Cuq B
Journal of Food Engineering, 119(3), 533, 2013 |
| 7 |
Coating quality as affected by core particle segregation in fluidized bed processing
Atares L, Depypere F, Pieters JG, Dewettinck K
Journal of Food Engineering, 113(3), 415, 2012 |
| 8 |
Selection of operational parameters for the production of instant soy protein isolate by pulsed fluid bed agglomeration
Dacanal GC, Menegalli FC
Powder Technology, 203(3), 565, 2010 |
| 9 |
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 |
| 10 |
Friction and compression characteristics of chickpea flour and components
Emami S, Tabil LG
Powder Technology, 175(1), 14, 2007 |
