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Water adsorption and rheological properties of full-fat and low-fat cocoa-based confectionery coatings
Water adsorption and rheological properties of full-fat and low-fat cocoa-based confectionery coatings
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Artigo 		Adicionar ao Meu Espaço

Water adsorption and rheological properties of full-fat and low-fat cocoa-based confectionery coatings

Meza, Bárbara E. ; Carboni, Angela D. ; Peralta, Juan Manuel

Food and bioproducts processing, 2018-07, Vol.110, p.16-25 [Periódico revisado por pares]

Rugby: Elsevier B.V

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2
Effect of isomalt on rheological, mechanical, and textural properties of reduced-sugar aerated coatings made with egg white protein
Effect of isomalt on rheological, mechanical, and textural properties of reduced-sugar aerated coatings made with egg white protein
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Artigo 		Adicionar ao Meu Espaço

Effect of isomalt on rheological, mechanical, and textural properties of reduced-sugar aerated coatings made with egg white protein

Meza, Bárbara E. ; Peralta, Juan Manuel

Journal of food engineering, 2024-05, Vol.369, p.111928, Article 111928 [Periódico revisado por pares]

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3
Rheological characterisation of cake batters generated by planetary mixing: Comparison between untreated and heat-treated wheat flours
Rheological characterisation of cake batters generated by planetary mixing: Comparison between untreated and heat-treated wheat flours
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Rheological characterisation of cake batters generated by planetary mixing: Comparison between untreated and heat-treated wheat flours

Meza, Bárbara E. ; Chesterton, Amy K.S. ; Verdini, Roxana A. ; Rubiolo, Amelia C. ; Sadd, Peter A. ; Moggridge, Geoff D. ; Wilson, D. Ian

Journal of food engineering, 2011-06, Vol.104 (4), p.592-602 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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4
Temperature dependency of linear viscoelastic properties of a commercial low-fat soft cheese after frozen storage
Temperature dependency of linear viscoelastic properties of a commercial low-fat soft cheese after frozen storage
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Temperature dependency of linear viscoelastic properties of a commercial low-fat soft cheese after frozen storage

Meza, Bárbara E. ; Verdini, Roxana A. ; Rubiolo, Amelia C.

Journal of food engineering, 2012-04, Vol.109 (3), p.475-481 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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5
Rheological characterisation of cake batters generated by planetary mixing: Elastic versus viscous effects
Rheological characterisation of cake batters generated by planetary mixing: Elastic versus viscous effects
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Artigo 		Adicionar ao Meu Espaço

Rheological characterisation of cake batters generated by planetary mixing: Elastic versus viscous effects

Chesterton, A.K.S. ; Meza, B.E. ; Moggridge, G.D. ; Sadd, P.A. ; Wilson, D.I.

Journal of food engineering, 2011-07, Vol.105 (2), p.332-342 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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6
Rheological characterization of full-fat and low-fat glaze materials for foods
Rheological characterization of full-fat and low-fat glaze materials for foods
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Artigo 		Adicionar ao Meu Espaço

Rheological characterization of full-fat and low-fat glaze materials for foods

Meza, Bárbara E. ; Peralta, Juan Manuel ; Zorrilla, Susana E.

Journal of food engineering, 2016-02, Vol.171, p.57-66 [Periódico revisado por pares]

Elsevier Ltd

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7
Water and calcium uptake by corn kernel during alkaline treatment with different temperature profiles
Water and calcium uptake by corn kernel during alkaline treatment with different temperature profiles
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Water and calcium uptake by corn kernel during alkaline treatment with different temperature profiles

Laria, J. ; Meza, E. ; Peña, J.L.

Journal of food engineering, 2007, Vol.78 (1), p.288-295 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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8
Comparison of overall water uptake by corn kernel with and without dissolved calcium hydroxide at room temperature
Comparison of overall water uptake by corn kernel with and without dissolved calcium hydroxide at room temperature
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Comparison of overall water uptake by corn kernel with and without dissolved calcium hydroxide at room temperature

Laria, J. ; Meza, E. ; Mondragón, M. ; Silva, R. ; Peña, J.L.

Journal of food engineering, 2005-04, Vol.67 (4), p.451-456 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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9
Aeration and rheology of buttercream icings
Aeration and rheology of buttercream icings
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Artigo 		Adicionar ao Meu Espaço

Aeration and rheology of buttercream icings

Fernandes, R.R. ; Calver, K.E. ; Hayes, D. ; Murphy, A.E. ; Meza, B.E. ; Oroná, J.D. ; Zorrilla, S.E. ; Walton, H.C. ; Wilson, D.I. ; Peralta, J.M.

Journal of food engineering, 2024-03, Vol.364, p.111775, Article 111775 [Periódico revisado por pares]

Elsevier Ltd

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10
Rheological Properties of a Commercial Food Glaze Material and Their Effect on the Film Thickness Obtained by Dip Coating
Rheological Properties of a Commercial Food Glaze Material and Their Effect on the Film Thickness Obtained by Dip Coating
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magazinearticle 		Adicionar ao Meu Espaço

Rheological Properties of a Commercial Food Glaze Material and Their Effect on the Film Thickness Obtained by Dip Coating

Meza, Bárbara E. ; Peralta, Juan Manuel ; Zorrilla, Susana E.

Journal of food process engineering, 2015-10, Vol.38 (5), p.510-516 [Periódico revisado por pares]

Blackwell Publishing Ltd

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