MELyMCB
MELyMCB
Home
Members
Projects
Publications
Talks
News
Contact
Light
Dark
Automatic
English
English
Español
Application of probe tensile method for quantitative characterisation of the stickiness of fluid foods
J. Chen
,
M. Feng
,
Y. Gonzalez
,
L.A. Pugnaloni
January 2008
PDF
Cite
DOI
Type
Journal article
Publication
Journal of Food Engineering
Related
Surface topography of heat-set whey protein gels by confocal laser scanning microscopy
Comment on “Exact solution of a one-dimensional continuum percolation model”
Contact correlations of charged fermions in two dimensions and the electron-hole plasma lifetime in semiconductor quantum wells
Density expansion for particle-particle correlations in time-dependent physical clusters
New criteria for cluster identification in continuum systems
Cite
×