Accesso libero

Application of computational fluid dynamics simulation in predicting food protein denaturation: numerical studies on selected food products - a review*

Arkadiusz Szpicer

Arkadiusz Szpicer

Department of Technique and Food Development, Warsaw University of Life Sciences-SGGWWarsaw, Poland
Cerca questo autore su
Sciendo|Google Scholar
Szpicer, Arkadiusz
, 
Weronika Binkowska

Weronika Binkowska

Department of Technique and Food Development, Warsaw University of Life Sciences-SGGWWarsaw, Poland
Cerca questo autore su
Sciendo|Google Scholar
Binkowska, Weronika
, 
Adrian Stelmasiak

Adrian Stelmasiak

Department of Technique and Food Development, Warsaw University of Life Sciences-SGGWWarsaw, Poland
Cerca questo autore su
Sciendo|Google Scholar
Stelmasiak, Adrian
, 
Iwona Wojtasik-Kalinowska

Iwona Wojtasik-Kalinowska

Department of Technique and Food Development, Warsaw University of Life Sciences-SGGWWarsaw, Poland
Cerca questo autore su
Sciendo|Google Scholar
Wojtasik-Kalinowska, Iwona
, 
Agnieszka Wierzbicka

Agnieszka Wierzbicka

Department of Technique and Food Development, Warsaw University of Life Sciences-SGGWWarsaw, Poland
Cerca questo autore su
Sciendo|Google Scholar
Wierzbicka, Agnieszka
 e 
Andrzej Poltorak

Andrzej Poltorak

Department of Technique and Food Development, Warsaw University of Life Sciences-SGGWWarsaw, Poland
Cerca questo autore su
Sciendo|Google Scholar
Poltorak, Andrzej
  
13 gen 2024
Application of computational fluid dynamics simulation in predicting food protein denaturation: numerical studies on selected food products - a review*'s Cover Image
INFORMAZIONI SU QUESTO ARTICOLO
Articolo precedente
Articolo Successivo
Cita
Scarica la copertina
Pubblicato online: 13 gen 2024
Pagine: 307 - 332
Accettato: 18 set 2023
DOI: https://doi.org/10.2478/aspr-2023-0014
Parole chiave
© 2023 Arkadiusz Szpicer et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Lingua:
Inglese
Frequenza di pubblicazione:
4 volte all'anno
Argomenti della rivista:
Scienze biologiche, Biologia molecolare, Biotecnologia, Anatomia e fisiologia, Scienze della vita, altro
Feed RSS della rivista