E-LIB Suche - Ergebnisse für: Hartel, R.W.

1

Stickiness of sugar syrups with and without particles:

Burke, J. ; Hartel, R.W.
Journal of Food Engineering. 290 (2021) - p. 110222 , 2021

2

Optimización de la formulación de chocolate oscuro a partir..:

Chire-Fajardo, Gabriela Cristina ; Ureña-Peralta, Milber Oswaldo ; García-Torres, S M.
Enfoque UTE. 10 (2019) 3 - p. 42-54 , 2019

Link: https://doi.org/10.29019..

3

Coalescence Behavior of Pure and Natural Fat Droplets Chara..:

Thiel, A. E. ; Hartel, R. W. ; Spicer, P. T..
Journal of the American Oil Chemists' Society. 93 (2016) 11 - p. 1467-1477 , 2016

Link: https://doi.org/10.1007/..

4

Fat Crystals Influence Methylcellulose Stabilization of Lip..:

Thiel, A. E. ; Hartel, R. W. ; Spicer, P. T.
Journal of the American Oil Chemists' Society. 94 (2016) 2 - p. 325-331 , 2016

Link: https://doi.org/10.1007/..

5

Fat destabilization and melt-down of ice creams with increa..:

Daw, E. ; Hartel, R.W.
International Dairy Journal. 43 (2015) - p. 33-41 , 2015

Link: https://doi.org/10.1016/..

6

Effects of Processing and Composition on the Crystallizatio..:

Cisneros Estevez, A. ; Toro‐Vazquez, J. F. ; Hartel, R. W.
Journal of the American Oil Chemists' Society. 90 (2013) 8 - p. 1195-1201 , 2013

Link: https://doi.org/10.1007/..

7

Importance of recurrence rating, morphology, hernial gap si..:

Dietz, U. A. ; Winkler, M. S. ; Härtel, R. W....
Hernia. 18 (2012) 1 - p. 19-30 , 2012

Link: https://doi.org/10.1007/..

8

Bloom on chocolate chips baked in cookies:

Frazier, A. ; Hartel, R.W.
Food Research International. 48 (2012) 2 - p. 380-386 , 2012

Link: https://doi.org/10.1016/..

9

Effect of freezing temperature and warming rate on dendrite..:

Cook, K.L.K. ; Hartel, R.W.
International Dairy Journal. 21 (2011) 6 - p. 447-453 , 2011

Link: https://doi.org/10.1016/..

10

Moisture and Shelf Life in Sugar Confections:

Ergun, R. ; Lietha, R. ; Hartel, R. W.
Critical Reviews in Food Science and Nutrition. 50 (2010) 2 - p. 162-192 , 2010

Link: https://doi.org/10.1080/..

11

Crystallization in foods and food quality deterioration:

, In: Chemical Deterioration and Physical Instability of Food and Beverages,

Bund, R.K. ; Hartel, R.W. - p. 186-215 , 2010

Link: https://doi.org/10.1533/..

12

Mechanisms of Ice Crystallization in Ice Cream Production:

Cook, K.L.K. ; Hartel, R.W.
Comprehensive Reviews in Food Science and Food Safety. 9 (2010) 2 - p. 213-222 , 2010

Link: https://doi.org/10.1111/..

13

Effect of High Intensity Ultrasound on Crystallization Beha..:

Martini, S. ; Suzuki, A. H. ; Hartel, R. W.
Journal of the American Oil Chemists' Society. 85 (2008) 7 - p. 621-628 , 2008

Link: https://doi.org/10.1007/..

14

Ice crystallization in a scraped surface freezer:

Drewett, E.M. ; Hartel, R.W.
Journal of Food Engineering. 78 (2007) 3 - p. 1060-1066 , 2007

Link: https://doi.org/10.1016/..

15

Nucleation of amorphous sucrose–corn syrup mixtures:

Levenson, D.A. ; Hartel, R.W.
Journal of Food Engineering. 69 (2005) 1 - p. 9-15 , 2005

Link: https://doi.org/10.1016/..