Lista de obras - Tony Howes - Dominio Público Uruguay

A modified cyclone stickiness test for characterizing food powders

A novel nucleation apparatus for regime separated granulation

A quantitative review of the transition salt concentration for inhibiting bubble coalescence

artículo científico publicado en 2014

Aggregation and breakage rates in the flocculation of estuarine cohesive sediments

An analytic simplification for the reconstruction problem of electrical impedance tomography

Approach to designing rotating drum bioreactors for solid-state fermentation on the basis of dimensionless design factors

article by Matthew T. Hardin et al published 5 February 2000 in Biotechnology and Bioengineering

Capillary jet instability under the influence of gravity

scholarly article by B.S. Cheong & Tony Howes published June 2004 in Chemical Engineering Science

Characterization of crystalline and spray-dried amorphous α-cyclodextrin powders

Characterization of the Surface Stickiness of Fructose–Maltodextrin Solutions During Drying

Characterizing mixing in a rotating drum bioreactor for solid-state fermentation

Corrigendum to “Effect of surface tension and viscosity on the surface stickiness of carbohydrate and protein solutions” [J. Food Eng. 79 (2007) 1136–1143]

scholarly article published in Journal of Food Engineering

Corrigendum to “Surface protein coverage and its implications on spray-drying of model sugar-rich foods: Solubility, powder production and characterisation” [Food Chemistry 128 (2013) 1003–16]

article

Drop penetration into porous powder beds

artículo científico publicado en 2002

Dynamic Interfacial Tension of Aqueous Solutions of PVAAs and Its Role in Liquid-Liquid Dispersion Stabilization

Effect of addition of maltodextrin on drying kinetics and stickiness of sugar and acid-rich foods during convective drying: experiments and modelling

article

Effect of addition of proteins on the production of amorphous sucrose powder through spray drying

article

Effect of particle properties on the flowability of ibuprofen powders.

artículo científico publicado en 2008

Effect of shear rate and oxygen stresses on the survival of Lactococcus lactis during the atomization and drying stages of spray drying: A laboratory and pilot scale study

Effects of Emulsification of Fat on the Surface Tension of Protein Solutions and Surface Properties of the Resultant Spray-Dried Particles

Encapsulation of CO2 into amorphous alpha-cyclodextrin powder at different moisture contents - Part 1: Encapsulation capacity and stability of inclusion complexes

artículo científico publicado en 2016

Encapsulation of CO2 into amorphous and crystalline α-cyclodextrin powders and the characterization of the complexes formed.

artículo científico publicado en 2015

Encapsulation of gases in powder solid matrices and their applications: A review

article

Erratum to “Optimization of cocurrent spray drying process for sugar-rich foods. Part II—Optimization of spray drying process based on glass transition concept” [Journal of Food Engineering 71 (2005) 66–72]

scholarly article published in Journal of Food Engineering

Evaluating strategies for overcoming overheating problems during solid-state fermentation in packed bed bioreactors

Experimental axial dispersion for oscillatory flow through a baffled tube

article published in 1990

Experimental study of drop-interface coalescence in the presence of polymer stabilisers

Flowability of binary mixtures of commercial and reprocessed ibuprofen through high shear wet milling (HSWM) with lactose

Gel particles from spray-dried disordered polysaccharides

Gelation of an alginate film via spraying of calcium chloride droplets

Glass Transition Behavior of Spray Dried Orange Juice Powder Measured by Differential Scanning Calorimetry (DSC) and Thermal Mechanical Compression Test (TMCT)

Glass transition behaviour of fructose

Growth rates of ibuprofen crystals grown from ethanol and aqueous ethanol

Implication of glass transition for the drying and stability of dried foods

In situ characterization of stickiness of sugar-rich foods using a linear actuator driven stickiness testing device

article by Benu Adhikari et al published June 2003 in Journal of Food Engineering

Influence of particle size on the direct compression of ibuprofen and its binary mixtures

Instabilities and drop formation in cylindrical liquid jets in reduced gravity

Investigation of Relationship between Surface Tension of Feed Solution Containing Various Proteins and Surface Composition and Morphology of Powder Particles

article

Mass transfer correlations for rotating drum bioreactors

artículo científico publicado en 2002

Measurement of Glass–Rubber Transition Temperature of Skim Milk Powder by Static Mechanical Test

On the effect of tracer density on axial dispersion in a batch oscillatory baffled column

Optimization of co-current spray drying process of sugar-rich foods. Part I—Moisture and glass transition temperature profile during drying

article by Vinh Truong et al published November 2005 in Journal of Food Engineering

Optimization of cocurrent spray drying process for sugar-rich foods. Part II—Optimization of spray drying process based on glass transition concept

article by Vinh Truong et al published November 2005 in Journal of Food Engineering

Polymer product engineering utilising oscillatory baffled reactors

Relating the Stickiness Property of Foods Undergoing Drying and Dried Products to their Surface Energetics

STICKINESS IN FOODS: A REVIEW OF MECHANISMS AND TEST METHODS

article

Simulation of mixing in unsteady flow through a periodically obstructed channel

Simulation of the cake formation and growth in cake filtration

Solid transport in a pyrolysis pilot-scale rotary kiln: preliminary results—stationary and dynamic results

article by N. Descoins et al published February 2005 in Chemical Engineering and Processing

Spray Drying of Skim Milk Mixed with Milk Permeate: Effect on Drying Behavior, Physicochemical Properties, and Storage Stability of Powder

article by Ashok K. Shrestha et al published 31 January 2008 in Drying Technology

Stickiness measurement techniques for food powders: a review

article

Surface Stickiness of Drops of Carbohydrate and Organic Acid Solutions During Convective Drying: Experiments and Modeling

article

Surface protein coverage and its implications on spray-drying of model sugar-rich foods: Solubility, powder production and characterisation

article

Surfactant Induced Stationary Modes on a Cylindrical Fluid Jet

article by Kailasnath Manohar Awati & Tony Howes published July 1996 in Journal of Colloid and Interface Science

The Metastability and Nucleation Thresholds of Ibuprofen in Ethanol and Water-Ethanol Mixtures

The effect of low molecular weight surfactants and proteins on surface stickiness of sucrose during powder formation through spray drying

The simulation of chaotic mixing and dispersion for periodic flows in baffled channels

Two dimensional computational fluid dynamic models for waste stabilisation ponds

Use of confocal microscopy to follow the development of penetrative hyphae during growth of Rhizopus oligosporus in an artificial solid-state fermentation system

artículo científico publicado en 2003

Use of confocal scanning laser microscopy to measure the concentrations of aerial and penetrative hyphae during growth of Rhizopus oligosporus on a solid surface

artículo científico publicado en 2003

Water sorption and glass transition properties of spray dried lactose hydrolysed skim milk powder

article by Ashok K. Shrestha et al published November 2007 in Lebensmittel-Wissenschaft & Technologie

Lista de obras de Tony Howes

A modified cyclone stickiness test for characterizing food powders

A novel nucleation apparatus for regime separated granulation

A quantitative review of the transition salt concentration for inhibiting bubble coalescence

Aggregation and breakage rates in the flocculation of estuarine cohesive sediments

An analytic simplification for the reconstruction problem of electrical impedance tomography

Approach to designing rotating drum bioreactors for solid-state fermentation on the basis of dimensionless design factors

Capillary jet instability under the influence of gravity

Characterization of crystalline and spray-dried amorphous α-cyclodextrin powders

Characterization of the Surface Stickiness of Fructose–Maltodextrin Solutions During Drying

Characterizing mixing in a rotating drum bioreactor for solid-state fermentation

Corrigendum to “Effect of surface tension and viscosity on the surface stickiness of carbohydrate and protein solutions” [J. Food Eng. 79 (2007) 1136–1143]

Corrigendum to “Surface protein coverage and its implications on spray-drying of model sugar-rich foods: Solubility, powder production and characterisation” [Food Chemistry 128 (2013) 1003–16]

Drop penetration into porous powder beds

Dynamic Interfacial Tension of Aqueous Solutions of PVAAs and Its Role in Liquid-Liquid Dispersion Stabilization

Effect of addition of maltodextrin on drying kinetics and stickiness of sugar and acid-rich foods during convective drying: experiments and modelling

Effect of addition of proteins on the production of amorphous sucrose powder through spray drying

Effect of particle properties on the flowability of ibuprofen powders.

Effect of shear rate and oxygen stresses on the survival of Lactococcus lactis during the atomization and drying stages of spray drying: A laboratory and pilot scale study

Effects of Emulsification of Fat on the Surface Tension of Protein Solutions and Surface Properties of the Resultant Spray-Dried Particles

Encapsulation of CO2 into amorphous alpha-cyclodextrin powder at different moisture contents - Part 1: Encapsulation capacity and stability of inclusion complexes

Encapsulation of CO2 into amorphous and crystalline α-cyclodextrin powders and the characterization of the complexes formed.

Encapsulation of gases in powder solid matrices and their applications: A review

Erratum to “Optimization of cocurrent spray drying process for sugar-rich foods. Part II—Optimization of spray drying process based on glass transition concept” [Journal of Food Engineering 71 (2005) 66–72]

Evaluating strategies for overcoming overheating problems during solid-state fermentation in packed bed bioreactors

Experimental axial dispersion for oscillatory flow through a baffled tube

Experimental study of drop-interface coalescence in the presence of polymer stabilisers

Flowability of binary mixtures of commercial and reprocessed ibuprofen through high shear wet milling (HSWM) with lactose

Gel particles from spray-dried disordered polysaccharides

Gelation of an alginate film via spraying of calcium chloride droplets

Glass Transition Behavior of Spray Dried Orange Juice Powder Measured by Differential Scanning Calorimetry (DSC) and Thermal Mechanical Compression Test (TMCT)

Glass transition behaviour of fructose

Growth rates of ibuprofen crystals grown from ethanol and aqueous ethanol

Implication of glass transition for the drying and stability of dried foods

In situ characterization of stickiness of sugar-rich foods using a linear actuator driven stickiness testing device

Influence of particle size on the direct compression of ibuprofen and its binary mixtures

Instabilities and drop formation in cylindrical liquid jets in reduced gravity

Investigation of Relationship between Surface Tension of Feed Solution Containing Various Proteins and Surface Composition and Morphology of Powder Particles

Mass transfer correlations for rotating drum bioreactors

Measurement of Glass–Rubber Transition Temperature of Skim Milk Powder by Static Mechanical Test

On the effect of tracer density on axial dispersion in a batch oscillatory baffled column

Optimization of co-current spray drying process of sugar-rich foods. Part I—Moisture and glass transition temperature profile during drying

Optimization of cocurrent spray drying process for sugar-rich foods. Part II—Optimization of spray drying process based on glass transition concept

Polymer product engineering utilising oscillatory baffled reactors

Relating the Stickiness Property of Foods Undergoing Drying and Dried Products to their Surface Energetics

STICKINESS IN FOODS: A REVIEW OF MECHANISMS AND TEST METHODS

Simulation of mixing in unsteady flow through a periodically obstructed channel

Simulation of the cake formation and growth in cake filtration

Solid transport in a pyrolysis pilot-scale rotary kiln: preliminary results—stationary and dynamic results

Spray Drying of Skim Milk Mixed with Milk Permeate: Effect on Drying Behavior, Physicochemical Properties, and Storage Stability of Powder

Stickiness measurement techniques for food powders: a review

Surface Stickiness of Drops of Carbohydrate and Organic Acid Solutions During Convective Drying: Experiments and Modeling

Surface protein coverage and its implications on spray-drying of model sugar-rich foods: Solubility, powder production and characterisation

Surfactant Induced Stationary Modes on a Cylindrical Fluid Jet

The Metastability and Nucleation Thresholds of Ibuprofen in Ethanol and Water-Ethanol Mixtures

The effect of low molecular weight surfactants and proteins on surface stickiness of sucrose during powder formation through spray drying

The simulation of chaotic mixing and dispersion for periodic flows in baffled channels

Two dimensional computational fluid dynamic models for waste stabilisation ponds

Use of confocal microscopy to follow the development of penetrative hyphae during growth of Rhizopus oligosporus in an artificial solid-state fermentation system

Use of confocal scanning laser microscopy to measure the concentrations of aerial and penetrative hyphae during growth of Rhizopus oligosporus on a solid surface

Water sorption and glass transition properties of spray dried lactose hydrolysed skim milk powder