Projects per year
Network
Recent external collaboration on country/territory level. Dive into details by clicking on the dots or
Projects
- 1 Finished
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Ricotta shelf life extension and development of a dessert-style Nutella flavoured ricotta
Mansouri, S., Lawrence, K. & Georges, N.
15/03/17 → 15/08/17
Project: Research
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Corrigendum to “Cooling crystallization of lactose in the presence of whey protein and lactic acid impurities” [J. Food Eng. 311 (2021)110729](S0260877421002545)(10.1016/j.jfoodeng.2021.110729)
Darmali, C., Mansouri, S., Yazdanpanah, N. & Woo, M. W., Apr 2022, In: Journal of Food Engineering. 319, 1 p., 110841.Research output: Contribution to journal › Comment / Debate › Other › peer-review
Open Access -
Cooling crystallization of lactose in the presence of whey protein and lactic acid impurities
Darmali, C., Mansouri, S., Yazdanpanah, N. & Woo, M. W., Dec 2021, In: Journal of Food Engineering. 311, 11 p., 110729.Research output: Contribution to journal › Article › Research › peer-review
1 Citation (Scopus) -
New perspectives on capturing particle agglomerates in CFD modeling of spray dryers
Jubaer, H., Dai, R., Ruslim, E., Mansouri, S., Shan, Z. & Woo, M. W., 2020, In: Drying Technology. 38, 5-6, p. 685-694 10 p.Research output: Contribution to journal › Article › Research › peer-review
3 Citations (Scopus) -
A Quantitative Method to Evaluate Student Workload
Mansouri, S., Woo, M., Li, J. & Lamborn, J., 2019, Proceedings of the Australasian Association Engineering Education Conference (AAEE2019). p. 568-574 7 p.Research output: Chapter in Book/Report/Conference proceeding › Conference Paper › Other
Open Access -
Mechanisms and Control of Impurities in Continuous Crystallization: A Review
Darmali, C., Mansouri, S., Yazdanpanah, N. & Woo, M. W., 30 Jan 2019, In: Industrial and Engineering Chemistry Research. 58, 4, p. 1463-1479 17 p.Research output: Contribution to journal › Article › Research › peer-review
20 Citations (Scopus)