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1
Effect of isomalt on rheological, mechanical, and textural properties of reduced-sugar aerated coatings made with egg white protein
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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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Analytical solutions for the free-draining flow of a Carreau-Yasuda fluid on a vertical plate
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Analytical solutions for the free-draining flow of a Carreau-Yasuda fluid on a vertical plate

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

Chemical engineering science, 2017-08, Vol.168, p.391-402 [Periódico revisado por pares]

Elsevier Ltd

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3
Mathematical Modeling of a Dip-Coating Process Using a Generalized Newtonian Fluid. 2. Model Validation and Sensitivity Analysis
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Mathematical Modeling of a Dip-Coating Process Using a Generalized Newtonian Fluid. 2. Model Validation and Sensitivity Analysis

Peralta, Juan M ; Meza, Bárbara E ; Zorrilla, Susana E

Industrial & engineering chemistry research, 2014-04, Vol.53 (15), p.6533-6543 [Periódico revisado por pares]

American Chemical Society

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4
Organic interlamellar layers, mesolayers and mineral nanobridges: Contribution to strength in abalone (Haliotis rufescence) nacre
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Organic interlamellar layers, mesolayers and mineral nanobridges: Contribution to strength in abalone (Haliotis rufescence) nacre

Lopez, Maria I. ; Meza Martinez, Pedro E. ; Meyers, Marc A.

Acta biomaterialia, 2014-05, Vol.10 (5), p.2056-2064 [Periódico revisado por pares]

England: Elsevier Ltd

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5
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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6
Mathematical Modeling of a Dip-Coating Process Using Concentrated Dispersions
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Mathematical Modeling of a Dip-Coating Process Using Concentrated Dispersions

Peralta, Juan Manuel ; Meza, Bárbara E

Industrial & engineering chemistry research, 2016-08, Vol.55 (34), p.9295-9311 [Periódico revisado por pares]

American Chemical Society

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7
Modeling and experimental studies of large amplitude waves on vertically falling films
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Modeling and experimental studies of large amplitude waves on vertically falling films

Meza, Cesar E. ; Balakotaiah, Vemuri

Chemical engineering science, 2008-10, Vol.63 (19), p.4704-4734 [Periódico revisado por pares]

Elsevier Ltd

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8
Mathematical Modeling of a Dip-Coating Process Using a Generalized Newtonian Fluid. 1. Model Development
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Mathematical Modeling of a Dip-Coating Process Using a Generalized Newtonian Fluid. 1. Model Development

Peralta, Juan M ; Meza, Bárbara E ; Zorrilla, Susana E

Industrial & engineering chemistry research, 2014-04, Vol.53 (15), p.6521-6532 [Periódico revisado por pares]

American Chemical Society

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9
Celerity-Amplitude Relations for Solitary Waves on Vertically Falling Films
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Celerity-Amplitude Relations for Solitary Waves on Vertically Falling Films

Meza, Cesar E ; Balakotaiah, Vemuri

Industrial & engineering chemistry research, 2011-12, Vol.50 (23), p.13258-13272 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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10
Rheological characterization of full-fat and low-fat glaze materials for foods
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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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