Mechanistic modeling of the dynamics of phage attack during milk acidification in the cheeseJOURNAL OF FOOD ENGINEERINGIF5.82025-02-010OAAI
Microbiological, physicochemical, and sensory changes throughout ripening of an experimental soft smear-ripened cheese in relation to salt concentrationsJOURNAL OF DAIRY SCIENCEIF4.42024-08-011OAAI
Microbial production of 3-hydroxypropionic acid by acetic acid bacteria: Modeling including the buffering capacity of the biological medium enables prediction of pH and metabolite concentrationsBIOCHEMICAL ENGINEERING JOURNALIF3.82024-08-010OAAI
Modelling mastication and aroma release from white rice during food oral processingJOURNAL OF FOOD ENGINEERINGIF5.82023-11-013PRE
Modelling the effects of assimilable nitrogen addition on fermentation in oenological conditionsBIOPROCESS AND BIOSYSTEMS ENGINEERINGIF3.62023-04-282PRE
Multiobjective optimization of frozen and freeze-dried Lactobacillus delbrueckii subsp. bulgaricus CFL1 production via the modification of fermentation conditionsJOURNAL OF APPLIED MICROBIOLOGYIF3.22023-01-134OA
Reactive liquid-liquid extraction of bio-based 3-hydroxypropionic acid using a biocompatible organic phase containing a tertiary amine: A model-based approach to elucidate dominant mechanismsSEPARATION AND PURIFICATION TECHNOLOGYIF92022-08-011OAAI
Use of 3D mathematical modelling to understand the heat transfer mechanisms during freeze-drying using high-throughput vialsAPPLIED THERMAL ENGINEERINGIF6.92022-05-013OAAI
Predictive modeling and experimental implementation of organic acids in stream recovery by reactive extraction in membrane contactors在膜接触器中通过反应萃取回收流中有机酸的预测模型和实验实施CHEMICAL ENGINEERING JOURNALIF13.22022-03-014OA
Insights into lactic acid bacteria cryoresistance using FTIR microspectroscopyANALYTICAL AND BIOANALYTICAL CHEMISTRYIF3.82021-12-3014OA
Modelling the role of oral processing on in vivo aroma release of white rice: Conceptual model and experimental validation (vol 141, 110918, 2021)LWT-FOOD SCIENCE AND TECHNOLOGYIF6.62021-06-010PREAI
Modelling the role of oral processing on in vivo aroma release of white rice: Conceptual model and experimental validationLWT-FOOD SCIENCE AND TECHNOLOGYIF6.62021-04-0124OAAI
Heat Transfer During Freeze-Drying Using a High-throughput vial System in view of Process Scale-up to Serum vialsJOURNAL OF PHARMACEUTICAL SCIENCESIF3.82021-03-017OAAI
Recovery of 3-hydroxypropionic acid from organic phases after reactive extraction with amines in an alcohol-type solventSEPARATION AND PURIFICATION TECHNOLOGYIF92019-07-0113OAAI
Influence of culture conditions on the technological properties of Carnobacterium maltaromaticum CNCM I-3298 startersJOURNAL OF APPLIED MICROBIOLOGYIF3.22019-03-206OAAI
Effect of Freeze Dryer Design on Heat Transfer Variability Investigated Using a 3D Mathematical ModelJOURNAL OF PHARMACEUTICAL SCIENCESIF3.82018-08-015OAAI
The virtual food system: Innovative models and experiential feedback in technologies for winemaking, the cereals chain, food packaging and eco-designed starter productionINNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIESIF6.82018-04-0115OAAI
Modeling of isoamyl acetate production by fermentation with Pichia fermentans in an aerated system coupled to in situ extractionPROCESS BIOCHEMISTRYIF42018-02-0112OAAI
Mechanistic modeling and equilibrium prediction of the reactive extraction of organic acids with amines: A comparative study of two complexation-solvation models using 3-hydroxypropionic acidSEPARATION AND PURIFICATION TECHNOLOGYIF92017-12-0115OAAI
3D mathematical modelling to understand atypical heat transfer observed in vial freeze-dryingAPPLIED THERMAL ENGINEERINGIF6.92017-11-0138OAAI
个人简介
教育背景
工作经历
荣誉奖项
未登录.png){kind=icon}
未登录个人简介教育背景工作经历荣誉奖项
研究方向