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21篇 您的检索式：作者名="Broyart"

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	题名	作者	年代	出处	被引量
1	明胶凝胶水分扩散系数的数值法估计显示文摘利用水分含量不同的两段明胶凝胶柱并成的渗透扩散实验模型、Fick第二扩散模型、明胶凝胶水分含量与其密度关系,采用动态步长手段,对20℃时水分质量浓度在811~933kg/m3范围的明胶凝胶水分扩散系数进行了数值法估计.结果表明,无论将水分扩散系数作为常数还是作为水分含量的函数处理,在实验水分含量范围内,得到的水分扩散系数的估计值均接近3×10-12m2/s.这一估算结果得到了验证性实验的较好支持.	许学勤 BROYART Bertrand BONAZZI Catherine	2003	无锡轻工大学学报(食品与生物技术)2003，22，4：	2
2	Evolution of moisture distribution during stor-age in a composite food:modeling and simulation显示文摘	Guilard V Broyart B		0，，03：	1
3	Moisture Diffusivity in Sponge Cake as Related to Porous Structure Evaluation and Moisture Content显示文摘	GUILLARD V BROYART B BONAZZI C	2003	Journal of Food Science2003，68，2：	1
4	Evaluation ofheating performances and associated variability of domesticcooking appliances(oven-haking and pan-frying)显示文摘	CERNELA J HEYD B BROYART B	2014	AppliedThermal Engineering2014，62，2：	1
5	Moisture diffusivity in sponge cake as related to porous structure evaluation and moisture content显示文摘	Guillard V Broyart B Bonazzi C	2003	Journal of Food Science2003，68，2：	1
6	Predicting moisture transfer and shelf-life of multidomain food products显示文摘	Elisabeth Roca Bertrand Broyart Valérie Guillard Stéphane Guilbert Nathalie Gontard	2007	Journal of Food Engineering2007，，1：	1
7	Oxidative reactivity of unsaturated fatty acids from sunflower, high oleic sunflower and rapeseed oils subjected to heat treatment, under controlled conditions显示文摘	Roman O Heyd B Broyart B	2013	LWT - Food Science and Tech- nology2013，52，1：	1
8	Validation of a method of determination of apparent diffusivity versus composition in solids显示文摘	Boudhrioual N Broyart B Bonazzi C	2005	Drying Technol2005，，23：	1
9	Moisture diffusivity in sponge cake as related to porous structure evaluation and moisture content显示文摘	Guillard V Broyart B Bonazzi C	2003	Journal of Food Science2003，68，2：	1
10	Moisture diffusivity and transfer modeling in dry biscuit显示文摘	Guillard V Broyart B Guilbert S	2004	Journal of Food Engineering2004，64，1：	1
11	Controlling moisture transport in a cereal porous product by modification of structural or formulation parameters显示文摘	Roca E Broyart B Guillard V	2007	Food Research International2007，40，4：	1
12	Preventing Moisture Transfer in a Composite Food Using Edible Films: Experimental and Mathematical Study 显示文摘	V Guillard B Broyart	2003	Journal of Food Science2003，68，：	1
13	Modelling of moisture transfer in a composite food:dynamic water properties in an intermediate a(w)porous product in contact with high a(w)filling显示文摘	Guillard V Broyart B Bonazzi C	2003	Chemical Engineering Research and Design2003，81，9：	1
14	Evolution of Moisture Distribution During Storage in a Composite Food: Modeling and Simulation 显示文摘	V Guillard B Broyart	2003	Journal of Food Science2003，68，3：	1
15	Importance of VIP receptor in the stimulation of cyclic adenosing 3′,5′-monophosphate in gallbladder epithelial cells of man (comparison with the guinea pig)显示文摘	Dupont O Broyart JP Broer Y	1981	J Clin Invest1981，27，8：	1
16	Moisture diffusivity and transfer modelling in a dry biscuit显示文摘	Guillard V Broyart B Guilbert S	2004	Journal of Food Engineering2004，64，1：	1
17	Mechanistic model to couple oxygen transfer with ascorbic acid oxidation kinetics in model solid food显示文摘	C Penicaud B Broyart S Peyron	2011	Journal of Food Engineering2011，104，1：	1
18	Preventing moisture transfer in a composite food using edible films : Experimental and mathematical study 显示文摘	GuillardV Broyart B Bonazzi C	2003	J Food Sci2003，68，7：	1
19	Modeling permeation of volatile organic molecules through reverse osmosis spiral-wound membranes显示文摘	SAGNE C FARGUES C BROYART B	2009	Journal of Membrane Science2009，330，12：	1
20	Moisture diffusivity and transfer modelling in dry biscuit显示文摘	Valérie Guillard Bertrand Broyart Stéphane Guilbert Catherine Bonazzi Nathalie Gontard	2003	Journal of Food Engineering2003，，1：	1

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