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Rajeev Kumar THAKUR
Rajeev Kumar THAKUR
IFFCO
在 iffco.com 的电子邮件经过验证
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引用次数
引用次数
年份
Static mixers in the process industries—a review
RK Thakur, C Vial, KDP Nigam, EB Nauman, G Djelveh
Chemical Engineering Research and Design 81 (7), 787-826, 2003
7202003
Dynamic emulsification and catastrophic phase inversion of lecithin-based emulsions
RK Thakur, C Villette, JM Aubry, G Delaplace
Colloids and Surfaces A: Physicochemical and engineering aspects 315 (1-3 …, 2008
892008
Influence of operating conditions and impeller design on the continuous manufacturing of food foams
RK Thakur, C Vial, G Djelveh
Journal of Food Engineering 60 (1), 9-20, 2003
762003
Dimensional analysis for planetary mixer: mixing time and Reynolds numbers
G Delaplace, RK Thakur, L Bouvier, C André, C Torrez
Chemical Engineering Science 62 (5), 1442-1447, 2007
732007
Mixing of complex fluids with flat-bladed impellers: effect of impeller geometry and highly shear-thinning behavior
RK Thakur, C Vial, G Djelveh, M Labbafi
Chemical Engineering and Processing: Process Intensification 43 (10), 1211-1222, 2004
682004
Development of an on-line optical method for assessment of the bubble size and morphology in aerated food products
M Labbafi, RK Thakur, C Vial, G Djelveh
Food Chemistry 102 (2), 454-465, 2007
542007
Combined effects of process parameters and composition on foaming of dairy emulsions at low temperature in an agitated column
RK Thakur, C Vial, G Djelveh
Journal of food engineering 68 (3), 335-347, 2005
362005
Effect of composition and process parameters on elasticity and solidity of foamed food
RK Thakur, C Vial, G Djelveh
Chemical Engineering and Processing: Process Intensification 47 (3), 474-483, 2008
262008
Formulation–composition map of a lecithin-based emulsion
RK Thakur, C Villette, JM Aubry, G Delaplace
Colloids and Surfaces A: Physicochemical and Engineering Aspects 310 (1-3 …, 2007
242007
Effect of pH of food emulsions on their continuous foaming using a mechanically agitated column
RK Thakur, C Vial, G Djelveh
Innovative food science & emerging technologies 7 (3), 203-210, 2006
222006
Foaming of commercial grade food products in a continuous stirred column
RK Thakur, C Vial, G Djelveh
Chemical Engineering Research and Design 81 (9), 1083-1089, 2003
222003
Continuous manufacturing of a light-textured foamed fresh cheese by dispersion of a gas phase. I. Influence of process parameters
C Vial, RK Thakur, G Djelveh, L Picgirard
Journal of food engineering 77 (1), 1-13, 2006
192006
Spectrophotometric method associated with formulation scans for application of hydrophilic–lipophilic deviation concept in food emulsions
RK Thakur, C Villette, JM Aubry, G Delaplace
Colloids and Surfaces A: Physicochemical and Engineering Aspects 301 (1-3 …, 2007
182007
Continuous manufacturing of a light-textured foamed fresh cheese by dispersion of a gas phase. II. Influence of formulation
C Vial, RK Thakur, AP Quintáns, G Djelveh, L Picgirard
Journal of food engineering 77 (1), 14-26, 2006
112006
Influence of rheological behavior of purely viscous fluids on analytical residence time distribution in straight tubes
G Delaplace, RK Thakur, L Bouvier, C Lepretre, C Ilnyzckyj, C Andre, ...
Chemical Engineering & Technology: Industrial Chemistry‐Plant Equipment …, 2008
72008
Dispersion de gaz dans les milieux non-newtoniens: applications au foisonnement des émulsions alimentaires en continu
RK Thakur
Clermont-Ferrand 2, 2004
12004
Implication of hydrophilic-lipophilic deviation concept for food emulsions
RK Thakur, C Villette, A Pizzino, JM Aubry, G Delaplace
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