Freezing of Foods: Mathematical and Experimental Aspects

Hybrid mixture theory based modeling of transport mechanisms and expansion-thermomechanics of starch during extrusion

(2015) Srivikorn Ditudompo et al.   AICHE JOURNAL

Three-Dimensional Measurement of Ice Crystals in Frozen Materials by Near-Infrared Imaging Spectroscopy

(2015) Gabsoo Do et al.   DRYING TECHNOLOGY

Unsaturated fluid transport in swelling poroviscoelastic biopolymers

(2014) Pawan S. Takhar   CHEMICAL ENGINEERING SCIENCE

Effect of temperature fluctuations on ice-crystal growth in frozen potatoes during storage

(2014) Javid Ullah et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Understanding the Influence of State/Phase Transitions on Ice Recrystallization in Atlantic Salmon (Salmo salar) During Frozen Storage

(2011) Roopesh M. Syamaladevi et al.   Food Biophysics

Hybrid mixture theory based moisture transport and stress development in corn kernels during drying: Validation and simulation results

(2011) Pawan S. Takhar et al.   JOURNAL OF FOOD ENGINEERING

State diagrams for improving processing and storage of foods, biological materials, and pharmaceuticals (IUPAC Technical Report)

(2011) Maria Pilar Buera et al.   PURE AND APPLIED CHEMISTRY

Glass Transition Temperature and Its Relevance in Food Processing

(2010) Yrjö H. Roos   Annual Review of Food Science and Technology

A Review on Methods and Theories to Describe the Glass Transition Phenomenon: Applications in Food and Pharmaceutical Products

(2009) M. G. Abiad et al.   Food Engineering Reviews

Development of cross-linked starch microcellular foam by solvent exchange and reactive supercritical fluid extrusion

(2008) Sameerkumar Patel et al.   JOURNAL OF APPLIED POLYMER SCIENCE