Sfoglia per Autore
Interfacial rheology of soy proteins – high methoxyl pectin film
2009 L. Piazza, N. Durr Auster, J. Gigli, E.J. Windhab, P. Fisher
Modelling diffusion of water solutes in food polysaccharide-hydrogels
2009 L. Piazza, J. Gigli
Investigation on the rheological properties of agar gels and their role on aroma release in agar/limonene solid emulsions
2010 L. Piazza, S. Benedetti
Extraction and structural characterization of the polysaccharide fraction of Launaea acanthodes gum
2010 L. Piazza, S. Bertini, J. Milany
Preliminary study on microbeads production by co-extrusion technology
2011 L. Piazza, T. Roversi
COST Action FA1001“The application of innovative fundamental food-structure-property relationships to the design of foods for health, wellness and pleasure”
2012 L. Piazza
Application of non-destructive techniques for the evaluation of fresh-cut Lamb’s lettuce (Valerianella locusta Laterr.) shelf life : a preliminary study
2012 S. Buratti, V. Giovenzana, R. Civelli, R. Beghi, R. Guidetti, L. Piazza
Functional structure processing by co-extrusion in the production of probiotics-enriched microbeads.
2012 L. Piazza, S. Guglielmetti, T. Roversi, L. Valsecchi
Modelling of Heat and Moisture Transfer Phenomena During Dry Biscuit Baking by Using Finite Element Method
2012 E. Ferrari, S.V. Marai, R. Guidetti, L. Piazza
Biopolymer gels with physical cross-link : gelation kinetics, aging, heterogeneous dynamics, and macroscopic mechanical properties
2013 E. Secchi, T. Roversi, S. Buzzaccaro, L. Piazza, R. Piazza
Role of sortase-dependent pili of Bifidobacterium bifidum PRL2010 in modulating bacterium-host interactions
2013 F. Turroni, F. Serafini, E. Foroni, S. Duranti, M. O'Connell Motherway, V. Taverniti, M. Mangifesta, C. Milani, A. Viappiani, T. Roversi, B. Sánchez, A. Santoni, L. Gioiosa, A. Ferrarini, M. Delledonne, A. Margolles, L. Piazza, P. Palanza, A. Bolchi, S. Guglielmetti, D. van Sinderen, M. Ventura
Innovative Food Science and Emerging Technologies
2014 B. Nicolai, L. Piazza
Reactive hydroxyapatite fillers for pectin biocomposites
2014 F. Munarin, P. Petrini, G. Barcellona, T. Roversi, L. Piazza, L. Visai, M.C. Tanzi
Instrumental acoustic-mechanical measures of crispness in apples
2015 L. Piazza, V. Giovenzana
Self-healing cell wall particles hydrogels: a rheological investigation
2015 T. Roversi, M. Radaelli, L. Piazza
Characterization of resveratrol–milk protein interaction
2015 E..G. Gorji, E. Rocchi, G. Schleining, D. Bender–bojalil, P.G. Furtmüller, J.J. Iturri, L. Piazza, J.L. Toca Herrera
Heat and mass transfer in roast beef cooking : temperature and weight loss prediction
2015 D. Papasidero, S. Pierucci, F. Manenti, L. Piazza
Food structure design: innovation in food structure-properties relationships
2015 C.L.M. Silva, A.A. Vicente, L. Piazza
Bread as a chemical reactor : Triggering the aroma production through chemical kinetics
2016 D. Papasidero, A. Giorgi, E. Rocchi, L. Piazza, S. Pierucci, G. Bozzano, F. Manenti
Changes in minimally processed apple tissue with storage time and temperature : mechanical-acoustic analysis and rheological investigation
2016 T. Roversi, L. Piazza
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