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المؤلفون: Adriana Torres Silva e Alves, Hamadi Attia, Yasser Bouhlal, Terri D. Boylston, František Buňka, Oral Capps, Michaela Černíková, Soumela E. Chatziantoniou, Adriano Gomes da Cruz, Oznur Cumhur, Georgia Dimitreli, Mamdouh El-Bakry, Zafer Erbay, Erick Almeida Esmerino, Imène Felfoul, Mary Ann Ferrer, Art Hill, Miočinović Jelena, Meral Kilic-Akyilmaz, Nurcan Koca, Bhavbhuti M. Mehta, Müge Urgu Öztürk, Mustafa Ozturk, Gustavo Luís de Paiva Anciens Ramos, Richardos N. Salek, Leila Maria Spadoti, Apostolos S. Thomareis, Patrícia Blumer Zacarchenco, Miloradović Zorana
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::6a210a3e1a9796ae16c2db3af3243605
https://doi.org/10.1016/b978-0-12-821445-9.00099-6 -
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المصدر: European Food Research and Technology. 245:2401-2412
مصطلحات موضوعية: chemistry.chemical_classification, 0303 health sciences, Whey protein, Guar gum, Whey cheese, 030309 nutrition & dietetics, Chemistry, Guar, 04 agricultural and veterinary sciences, General Chemistry, Polysaccharide, 040401 food science, Biochemistry, Industrial and Manufacturing Engineering, 03 medical and health sciences, chemistry.chemical_compound, 0404 agricultural biotechnology, medicine, Locust bean gum, Food science, Globules of fat, Xanthan gum, Food Science, Biotechnology, medicine.drug
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المؤلفون: Jana Nebesářová, Michaela Černíková, Stylianos Exarhopoulos, Richardos Nikolaos Salek, Agnieszka Pluta-Kubica, Apostolos S. Thomareis, František Buňka, Georgia Dimitreli
المصدر: International Dairy Journal. 113:104880
مصطلحات موضوعية: Chemistry, Milk fat, Fat Droplet, Decreased diameter, Dry matter, Food science, Applied Microbiology and Biotechnology, Droplet size, Viscoelasticity, Food Science, Holding time
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المصدر: European Food Research and Technology. 241:737-748
مصطلحات موضوعية: Chromatography, Guar gum, Whey cheese, Chemistry, Flavour, Stabiliser, General Chemistry, Biochemistry, Industrial and Manufacturing Engineering, Protein content, Starter, Rheology, Food science, Chemical composition, Food Science, Biotechnology
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المؤلفون: Apostolos S. Thomareis, Georgia Dimitreli
المصدر: International Journal of Food Properties. 12:261-275
مصطلحات موضوعية: Sodium hexametaphosphate, chemistry.chemical_compound, Viscosity, chemistry, Chemical engineering, Viscometer, Mineralogy, Disodium phosphate, Tetrasodium pyrophosphate, Cheesemaking, Apparent viscosity, Food Science, Trisodium citrate
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المؤلفون: Apostolos S. Thomareis, Georgia Dimitreli
المصدر: Journal of Food Engineering. 84:368-374
مصطلحات موضوعية: Materials science, Rheometry, Moisture, Plasticizer, Modulus, Mineralogy, Mathematics::Algebraic Topology, Viscoelasticity, Physics::Fluid Dynamics, Direct shear test, Composite material, Lubricant, Chemical composition, Food Science
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المؤلفون: Apostolos S. Thomareis, Georgia Dimitreli
المصدر: Journal of Food Engineering. 79:1364-1373
مصطلحات موضوعية: Stringiness, Materials science, Moisture, Stress relaxation, Viscometer, Mineralogy, Lubricant, Composite material, Apparent viscosity, Texture (geology), Viscoelasticity, Food Science
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المؤلفون: Apostolos S. Thomareis, Georgia Dimitreli
المصدر: Journal of Food Engineering. 64:265-271
مصطلحات موضوعية: Shear thinning, Gouda cheese, food, Rheology, Chemistry, Viscometer, Food science, Atmospheric temperature range, food.cheese, Apparent viscosity, Chemical composition, Water content, Food Science