E-LIB Suche - Ergebnisse für: Meza, Bárbara E.

1

Effect of isomalt on rheological, mechanical, and textural ..:

Meza, Bárbara E. ; Peralta, Juan Manuel
Journal of Food Engineering. 369 (2024) - p. 111928 , 2024

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

2

Moisture sorption isotherms of reduced‐sugar confectionery ..:

Meza, Bárbara E. ; Peralta, Juan Manuel
Journal of Food Process Engineering. 46 (2023) 9 - p. , 2023

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

3

Rheological, Thermal, and Moisture Sorption Characterisatio..:

Meza, Bárbara E. ; Peralta, Juan Manuel
Food Biophysics. 19 (2023) 1 - p. 219-229 , 2023

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

4

Effect of yerba mate (Ilex paraguariensisSt. Hil.) extract ..:

Beuter, Daiana A. ; Meza, Bárbara E. ; Brumovsky, Luis A..
Journal of Food Processing and Preservation. 46 (2022) 12 - p. , 2022

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

5

Secado y estimación de coeficientes efectivos de difusión d..:

Meza, Bárbara E. ; Beuter, Daiana A. ; Brumovsky, Luis A..
Revista de Ciencia y Tecnología. , 2021

Link: https://doi.org/10.36995..

6

Rheological characterisation of full-fat and reduced-fat ae..:

Meza, Bárbara E. ; Fernandes, Rubens R. ; Zorrilla, Susana E...
LWT. 142 (2021) - p. 111014 , 2021

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

7

Effect of temperature and composition on rheological behavi..:

Meza, Bárbara E. ; Peralta, Juan Manuel ; Zorrilla, Susana E.
Food Hydrocolloids. 117 (2021) - p. 106689 , 2021

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

8

Characterisation of soluble aggregates from commercial whey..:

Meza, Bárbara E ; De Piante Vicín, Daniel A ; Marino, Fernanda...
International Journal of Dairy Technology. 73 (2019) 2 - p. 429-436 , 2019

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

9

Water adsorption and rheological properties of full-fat and..:

Meza, Bárbara E. ; Carboni, Angela D. ; Peralta, Juan Manuel
Food and Bioproducts Processing. 110 (2018) - p. 16-25 , 2018

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

10

Analytical solutions for the free-draining flow of a Carrea..:

Peralta, Juan Manuel ; Meza, Bárbara E. ; Zorrilla, Susana E.
Chemical Engineering Science. 168 (2017) - p. 391-402 , 2017

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

11

Mathematical Modeling of a Dip-Coating Process Using Concen..:

Peralta, Juan Manuel ; Meza, Bárbara E.
Industrial & Engineering Chemistry Research. 55 (2016) 34 - p. 9295-9311 , 2016

Link: https://doi.org/10.1021/..

12

Rheological characterization of full-fat and low-fat glaze ..:

Meza, Bárbara E. ; Peralta, Juan Manuel ; Zorrilla, Susana E.
Journal of Food Engineering. 171 (2016) - p. 57-66 , 2016

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

13

Rheological Properties of a Commercial Food Glaze Material ..:

Meza, Bárbara E. ; Peralta, Juan Manuel ; Zorrilla, Susana E.
Journal of Food Process Engineering. 38 (2015) 5 - p. 510-516 , 2015

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

14

Mathematical Modeling of a Dip-Coating Process Using a Gene..:

Peralta, Juan M. ; Meza, Bárbara E. ; Zorrilla, Susana E.
Industrial & Engineering Chemistry Research. 53 (2014) 15 - p. 6521-6532 , 2014

Link: https://doi.org/10.1021/..

15

Mathematical Modeling of a Dip-Coating Process Using a Gene..:

Peralta, Juan M. ; Meza, Bárbara E. ; Zorrilla, Susana E.
Industrial & Engineering Chemistry Research. 53 (2014) 15 - p. 6533-6543 , 2014

Link: https://doi.org/10.1021/..