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Yacine Hemar

Showing results (21-30 of 75) with videos related to

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Ultrasonics Sonochemistry|July 13, 2013
Inactivation of microorganisms by low-frequency high-power ultrasound: 2. A simple model for the inactivation mechanismShengpu Gao, Gillian D Lewis, Muthupandian Ashokkumar, et al.
Ultrasonics Sonochemistry|January 8, 2014
Inactivation of Enterobacter aerogenes in reconstituted skim milk by high- and low-frequency ultrasoundShengpu Gao, Yacine Hemar, Gillian D Lewis, et al.
Ultrasonics Sonochemistry|July 10, 2013
Inactivation of microorganisms by low-frequency high-power ultrasound: 1. Effect of growth phase and capsule properties of the bacteriaShengpu Gao, Gillian D Lewis, Muthupandian Ashokkumar, et al.
Food Chemistry|March 18, 2014
Modification of the structural and rheological properties of whey protein/gelatin mixtures through high pressure processingAnastasia Fitria Devi, Roman Buckow, Yacine Hemar, et al.
Ultrasonics Sonochemistry|April 23, 2015
The effect of ultrasound on particle size, color, viscosity and polyphenol oxidase activity of diluted avocado pureeXiufang Bi, Yacine Hemar, Murat O Balaban, et al.
Food Chemistry|October 25, 2019
Glycerol induced stability enhancement and conformational changes of β-lactoglobulinXiaoxia Chen, Haiyang Zhang, Yacine Hemar, et al.
Ultrasonics Sonochemistry|November 26, 2022
Impacts of sonication and high hydrostatic pressure on the structural and physicochemical properties of quinoa protein isolate dispersions at acidic, neutral and alkaline pHsLan Luo, Zhi Yang, Haifeng Wang, et al.
Ultrasonics Sonochemistry|December 7, 2021
Formation by high power ultrasound of aggregated emulsions stabilised with milk protein concentrate (MPC70)Ruijia Zhang, Lan Luo, Zhi Yang, et al.
Ultrasonics Sonochemistry|October 4, 2011
Quantification of high-power ultrasound induced damage on potato starch granules using light microscopyYue Yue J Zuo, Pascal Hébraud, Yacine Hemar, et al.
Food & Function|February 9, 2013
Phase stability-induced complex rheological behaviour of galactomannan and maltodextrin mixturesKelvin Kim Tha Goh, May Sui Mei Wee, Yacine Hemar
Pageof 8

Showing results (21-30 of 75) with videos related to

Sort By:
Pageof 8
Ultrasonics Sonochemistry|July 13, 2013
Inactivation of microorganisms by low-frequency high-power ultrasound: 2. A simple model for the inactivation mechanismShengpu Gao, Gillian D Lewis, Muthupandian Ashokkumar, et al.
Ultrasonics Sonochemistry|January 8, 2014
Inactivation of Enterobacter aerogenes in reconstituted skim milk by high- and low-frequency ultrasoundShengpu Gao, Yacine Hemar, Gillian D Lewis, et al.
Ultrasonics Sonochemistry|July 10, 2013
Inactivation of microorganisms by low-frequency high-power ultrasound: 1. Effect of growth phase and capsule properties of the bacteriaShengpu Gao, Gillian D Lewis, Muthupandian Ashokkumar, et al.
Food Chemistry|March 18, 2014
Modification of the structural and rheological properties of whey protein/gelatin mixtures through high pressure processingAnastasia Fitria Devi, Roman Buckow, Yacine Hemar, et al.
Ultrasonics Sonochemistry|April 23, 2015
The effect of ultrasound on particle size, color, viscosity and polyphenol oxidase activity of diluted avocado pureeXiufang Bi, Yacine Hemar, Murat O Balaban, et al.
Food Chemistry|October 25, 2019
Glycerol induced stability enhancement and conformational changes of β-lactoglobulinXiaoxia Chen, Haiyang Zhang, Yacine Hemar, et al.
Ultrasonics Sonochemistry|November 26, 2022
Impacts of sonication and high hydrostatic pressure on the structural and physicochemical properties of quinoa protein isolate dispersions at acidic, neutral and alkaline pHsLan Luo, Zhi Yang, Haifeng Wang, et al.
Ultrasonics Sonochemistry|December 7, 2021
Formation by high power ultrasound of aggregated emulsions stabilised with milk protein concentrate (MPC70)Ruijia Zhang, Lan Luo, Zhi Yang, et al.
Ultrasonics Sonochemistry|October 4, 2011
Quantification of high-power ultrasound induced damage on potato starch granules using light microscopyYue Yue J Zuo, Pascal Hébraud, Yacine Hemar, et al.
Food & Function|February 9, 2013
Phase stability-induced complex rheological behaviour of galactomannan and maltodextrin mixturesKelvin Kim Tha Goh, May Sui Mei Wee, Yacine Hemar
Pageof 8