Browsing Tesi di Dottorato by Author "Baldino, Noemi"
Now showing items 1-5 of 5
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Interface rheology of structured food
Mileti, Olga; Cerra, Maria Carmela; Gabriele, Domenico; de Cindio, Bruno; Baldino, Noemi (2019-03-18)Proteins are widely used to form and to stabilize the interfacial layers in multiphase systems, due to their surface activity and their ability to give high mechanical resistance to interfacial layers. In the food industry, ... -
Low protein/gluten free bread: special dietary uses and physical
Laitano, Francesca; Gabriele, Domenico; Baldino, Noemi; Cerra, Maria Carmela (2018-03-09) -
Modeling of mixing and drying processes in pasta production
Carnevale, Ilaria; de Cindio, Bruno; Baldino, Noemi (2014-11-30) -
Rheological analysis of complex interfaces and bulk behaviour of starches and pea protein
Paleologo, Mario Florio Oraldo; Cerra, Maria Carmela; Baldino, Noemi; De Cindio, Bruno (Università della Calabria, 2021-06-24) -
Rheological Study of Aerated Systems Studio Reologico di Sistemi Aerati
Baldino, Noemi; De Cindio, Bruno; Aiello, Rosario (2007-11-11)