M. Arellano

发表

Online ice crystal size measurements by the focused beam reflectance method (FBRM) during sorbet freezing

D. Leducq, D. Flick, G. Alvarez, 2011 .

Rheological characterisation of sorbet using pipe rheometry during the freezing process

D. Flick, G. Alvarez, H. Benkhelifa, 2013 .

University of Birmingham The effect of ultrasound treatment on the structural, physical and emulsifying properties of dairy proteins

I. Norton, R. Pichot, Jonathan J. O'Sullivan, 2014 .

Specialty oils and fats in margarines and low-fat spreads

P. Smith, I. Norton, M. Arellano, 2015 .

Formulation engineering of water in cocoa – Butter emulsion

A. Sullo, I. Norton, M. Arellano, 2014 .

Online ice crystal size measurements during sorbet freezing by means of the focused beam reflectance measurement (FBRM) technology. Influence of operating conditions

Denis Flick, Graciela Alvarez, Hayat Benkhelifa, 2012 .

Experimental study and modelling of the residence time distribution in a scraped surface heat exchanger during sorbet freezing

D. Flick, G. Alvarez, H. Benkhelifa, 2013 .

Model identification and reduction for the control of an ice cream crystallization process

Denis Dochain, Graciela Alvarez, Denis Leducq, 2014 .

Energy consumption optimization of a continuous ice cream process

D. Leducq, J. E. González-Ramírez, Marcela Arellano, 2013 .

Coupling population balance and residence time distribution for the ice crystallization modeling in a scraped surface heat exchanger

Denis Flick, Graciela Alvarez, Hayat Benkhelifa, 2013 .