Innovative approach to predict the fouling propensity of orange juice suspended particles through relevant physical characterisation-Reference-Cited by-同舟云学术

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Innovative approach to predict the fouling propensity of orange juice suspended particles through relevant physical characterisation

Published:2022-12-25 Issue:3 Volume:58 Page:1049-1061
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Demoulin Camille¹,Wisniewski Christelle¹^ORCID,Ricci Julien¹²,Kapitan‐Gnimdu André³,Delalonde Michèle¹,Dahdouh Layal¹²^ORCID

Affiliation:

1. Qualisud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion 15 Avenue Charles Flahault Montpellier 34090 France

2. CIRAD, UMR Qualisud 7 chemin de l'IRAT F‐97410 Saint‐Pierre France

3. GSK 89 Rue de l'Institut 1330 Rixensart Belgium

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16242

Reference63 articles.

1. Use of the bootstrap and permutation methods for a more robust variable importance in the projection metric for partial least squares regression

2. Viscoelastic properties of sweet potato puree infant food

3. Rheological behavior of Peruvian carrot starch gels as affected by temperature and concentration

4. A comparison of antioxidative capacities of fruit juices, drinks and nectars, as determined by EPR and UV–vis spectroscopies

5. Effects of pressure homogenization on particle size and the functional properties of citrus juices

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