International Journal of Food Science and Technology
Journal Abbreviation: INT J FOOD SCI TECH
ISSN: 0950-5423
Publisher: Wiley-Blackwell
Publications (3)
Rheological evaluation of wheat dough treated with ozone and ambient air during kneading and dough formation (2022)
Moll S, Zettel V, Delgado A, Hitzmann B
Journal article
The initial stage of high-pressure induced β-lactoglobulin aggregation: The long-run simulation (2011)
Baars A, Delgado A, Reznikov G
Journal article, Original article
A numerical approach revealing the impact of rheological properties on mouthfeel caused by food (2007)
Mathmann K, Kowalczyk W, Petermeier H, Baars A, Eberhard M, Delgado A
Journal article, Original article