Application of computational fluid dynamics simulation in predicting food protein denaturation: numerical studies on selected food products - a review*
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13 janv. 2024
À propos de cet article
Publié en ligne: 13 janv. 2024
Pages: 307 - 332
Accepté: 18 sept. 2023
DOI: https://doi.org/10.2478/aspr-2023-0014
Mots clés
© 2023 Arkadiusz Szpicer et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Szpicer, Arkadiusz
Department of Technique and Food Development, Warsaw University of Life Sciences-SGGWWarsaw, Poland
Binkowska, Weronika
Department of Technique and Food Development, Warsaw University of Life Sciences-SGGWWarsaw, Poland
Stelmasiak, Adrian
Department of Technique and Food Development, Warsaw University of Life Sciences-SGGWWarsaw, Poland
Wojtasik-Kalinowska, Iwona
Department of Technique and Food Development, Warsaw University of Life Sciences-SGGWWarsaw, Poland
Wierzbicka, Agnieszka
Department of Technique and Food Development, Warsaw University of Life Sciences-SGGWWarsaw, Poland
Poltorak, Andrzej
Department of Technique and Food Development, Warsaw University of Life Sciences-SGGWWarsaw, Poland