Author:
Skurtys O.,Aguilera J. M.
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Bioengineering,Biophysics,Food Science,Analytical Chemistry
Reference123 articles.
1. J.M. Aguilera, Why food microstructure? J Food Eng 67, 3–11 (2005).
2. J.M. Aguilera and D.W. Stanley, Microstructural Principles of Food Processing and Engineering 2nd ed (Aspen, Gaithersburg 1999).
3. H. Schubert, K. Ax and O. Behrend, Product engineering of dispersed systems, Trends Food Sci Tech 14, 9–16 (2003).
4. G.M. Campbell and E. Mougeot, Creation and characterization of aerated food products, Trends Food Sci Tech 10, 283–296 (1999).
5. M.E. Leser, M. Michel and H.J. Watzke, Food goes nano—new horizons for food structure research. In: Food Colloids Biopolymers and Materials, edited by E. Dickinson and T. van Vliet (Royal Society of Chemistry 2003), pp. 3–13.
Cited by
113 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献