Bookmark (0)
Please login to bookmark
Close
Publication date: February 2026
Source: Journal of Food Engineering, Volume 404
Author(s): Gentil A. Collazos-Escobar, José M. Prats-Montalbán, Anabella S. Giacomozzi, José Benedito, Tomas E. Gómez Álvarez-Arenas, José V. García-Pérez
Publication date: February 2026Source: Journal of Food Engineering, Volume 404Author(s): Gentil A. Collazos-Escobar, José M. Prats-Montalbán, Anabella S. Giacomozzi, José Benedito, Tomas E. Gómez Álvarez-Arenas, José V. García-Pérez Read More
Related posts:
Thermodynamic model and infrared thermography monitoring system for convective drying of goldenberry (Physalis peruviana)
Unraveling the biphasic stabilization mechanism of glutathione-induced whey protein in structuring low-oil phase emulsion gel systems
Pore-scale modeling of antimicrobial gas flow in a bed of low-moisture food
Effect of papain on the gelling properties and 3D printability of thermally induced egg yolk gel
Laser-assisted 3D printing for localized coagulation of minced shrimp
Oleosome extraction: Challenges, innovations, and opportunities for industrial applications