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1Academic Journal
المساهمون: Ingénierie, Procédés, Aliments (GENIAL), Institut National de la Recherche Agronomique (INRA)-AgroParisTech
المصدر: ISSN: 0260-8774 ; Journal of Food Engineering ; https://hal.inrae.fr/hal-02623085 ; Journal of Food Engineering, 2019, 249, pp.1-8. ⟨10.1016/j.jfoodeng.2018.12.018⟩.
مصطلحات موضوعية: fat reduction, process, rheology, stirred milk gel, physico-chemical properties, formulation, [SDV]Life Sciences [q-bio], [SDV.IDA]Life Sciences [q-bio]/Food engineering, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering
Relation: PRODINRA: 468538; WOS: 000459843100001
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المؤلفون: Véronique Bosc, Marine Moussier, Delphine Huc-Mathis, Camille Michon
المساهمون: Ingénierie, Procédés, Aliments (GENIAL), Institut National de la Recherche Agronomique (INRA)-AgroParisTech
المصدر: Journal of Food Engineering
Journal of Food Engineering, Elsevier, 2019, 249, pp.1-8. ⟨10.1016/j.jfoodeng.2018.12.018⟩مصطلحات موضوعية: Materials science, Fat content, Sonication, [SDV]Life Sciences [q-bio], Lab scale, formulation, Homogenization (chemistry), complex mixtures, physico-chemical properties, 03 medical and health sciences, 0404 agricultural biotechnology, 0302 clinical medicine, Rheology, [SDV.IDA]Life Sciences [q-bio]/Food engineering, process, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, fat reduction, Fat reduction, digestive, oral, and skin physiology, Pilot scale, technology, industry, and agriculture, food and beverages, 04 agricultural and veterinary sciences, Microstructure, equipment and supplies, 040401 food science, stirred milk gel, Chemical engineering, 030221 ophthalmology & optometry, rheology, Food Science