Fractal microstructure of foods
E García-Armenta, GF Gutiérrez-López - Food Engineering Reviews, 2022 - Springer
Process engineering of food materials is strongly associated with their microstructure, which
quantification allows proper selection of equipment operating conditions, monitoring …
quantification allows proper selection of equipment operating conditions, monitoring …
Preparation of surfactant-free emulsions using amaranth starch modified by reactive extrusion
The use of emulsions at industrial scale involves simple, efficient and versatile applications.
Currently, it is preferred the exploitation of biopolymers such as modified starch that may be …
Currently, it is preferred the exploitation of biopolymers such as modified starch that may be …
A comprehensive study from the micro-to the nanometric scale: Evaluation of chilling injury in tomato fruit (Solanum lycopersicum)
CI Acosta-Ramírez, ID Lares-Carrillo… - Food Research …, 2024 - Elsevier
Tomato fruit is susceptible to chilling injury (CI) during its postharvest handling at low
temperature. The symptoms caused by this physiological disorder have been commonly …
temperature. The symptoms caused by this physiological disorder have been commonly …
Effect of pum** and atomisation on the stability of oil/water emulsions
This work evaluated the effects of a peristaltic pump and a two-fluid pneumatic nozzle on the
stability parameters of oil/water emulsions. Droplet size (DS), polydispersity index (PDI) …
stability parameters of oil/water emulsions. Droplet size (DS), polydispersity index (PDI) …
Discrete element method modelling of the diametral compression of starch agglomerates
J Horabik, J Wiącek, P Parafiniuk, M Stasiak, M Bańda… - Materials, 2020 - mdpi.com
Starch agglomerates are widely applied in the pharmaceutical, agricultural, and food
industries. The formation of potato starch tablets and their diametral compression were …
industries. The formation of potato starch tablets and their diametral compression were …
Acoustic signals associated with the multifractal breakage patterns of brittle and crispy foods
C Acosta-Ramírez, E García-Armenta… - Journal of Food …, 2024 - Elsevier
Food breakage is an important issue in industry and is coupled to acoustic signals. The aim
of this work was to analyse the breakage phenomenon with time in commercial crispy and …
of this work was to analyse the breakage phenomenon with time in commercial crispy and …
Effect of cooking on structural changes in the common black bean (Phaseolus vulgaris var. Jamapa)
M Perucini-Avendaño, I Arzate-Vázquez… - Heliyon, 2024 - cell.com
The cooking process is fundamental for bean consumption and to increase the
bioavailability of its nutritional components. The study aimed to determine the effect of …
bioavailability of its nutritional components. The study aimed to determine the effect of …
Fractal Microstructure of Foods
GA Evangelina… - Food Engineering …, 2022 - search.proquest.com
Process engineering of food materials is strongly associated with their microstructure, which
quantification allows proper selection of equipment operating conditions, monitoring …
quantification allows proper selection of equipment operating conditions, monitoring …