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 | 720 | 2003 |
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 | 89 | 2008 |
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 | 76 | 2003 |
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 | 73 | 2007 |
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 | 68 | 2004 |
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 | 54 | 2007 |
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 | 36 | 2005 |
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 | 26 | 2008 |
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 | 24 | 2007 |
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 | 22 | 2006 |
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 | 22 | 2003 |
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 | 19 | 2006 |
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 | 18 | 2007 |
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 | 11 | 2006 |
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 | 7 | 2008 |
Dispersion de gaz dans les milieux non-newtoniens: applications au foisonnement des émulsions alimentaires en continu RK Thakur Clermont-Ferrand 2, 2004 | 1 | 2004 |
Implication of hydrophilic-lipophilic deviation concept for food emulsions RK Thakur, C Villette, A Pizzino, JM Aubry, G Delaplace | | |