article Open AccessTop 1% cited
Why food microstructure?
Journal of Food Engineering · 2004 · Vol. 67(1-2) · pp. 3–11
José Miguel Aguilera✉(Pontificia Universidad Católica de Chile)
Microencapsulation and Drying ProcessesFood composition and propertiesPolysaccharides Composition and ApplicationsFood productsFood processingMicrostructureFood qualityTexture (cosmology)Food technologyBiochemical engineeringComputer scienceNanotechnologyProcess engineering
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514
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54
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References
Dietary Factors That Affect the Bioavailability of Carotenoids
Journal of Nutrition · 2000 · 762 citations
The mathematics of diffusion
Polymer · 1975 · 15,045 citations
Food texture and viscosity—concept and measurement,
LWT · 2003 · 657 citations
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