Joselio VIEIRA | Expert Research Scientist | PhD, MRSC | Nestlé ...
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Microstructure and mechanical properties related to particle ...
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by EO Afoakwa · · Cited by 114 — Joselio Vieira · Nestlé S.A PUBLICATIONS 354 CITATIONS. SEE PROFILE. All in-text references underlined in blue are linked to publications on ... › viewdoc › download
Comparison of rheological models for determining dark ...
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by EO Afoakwa · · Cited by 92 — Joselio Vieira. Nestle Product Technology Centre York, P. O. Box 204, Haxby Road, York YO91 1XY, UK. Search for more papers by this author. › doi › abs
Dezember Choco-Tec
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5 Dec — Thomas Scheidgen, Lindt & Sprüngli GmbH. Oliver Stricker, August Storck KG. Joselio Vieira, Nestlé Product Technology Centre ... › Choco_Tec_DE_Web
Effects of particle size distribution and composition on rheological...
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We thank Steve Beckett, Angela Ryan, Jeremy Hargreaves, Angel Manez and Joselio Vieira (Nestlé PTC, York) for expert technical assistance.
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Dr. Joselio Vieira, Nestlé Product Technology Centre-York, UK 15:10 … Seminar // abgelaufen // : Forum Tiefkühl-Backwaren – Forum Frozen Bakery ... › ...
The Organizing Committee of CHOCO TEC 2016
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Thomas Scheidgen, Lindt & Sprüngli GmbH. Oliver Stricker, August Storck KG. Joselio Vieira, Nestlé Product Technology Centre ... › ...
Modelling tempering behaviour of dark chocolates from varying...
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Joselio Vieira. Nestlé Product Technology Centre York, P. O. Box 204, Haxby Road, York YO91 1XY, England, UK. Bibliografia. 1. Afoakwa, E.O.& Budu, A.S.& ...
Fat bloom development and structure-appearance relationships during...
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Joselio Vieira. Nestlé Product Technology Centre York, P.O. Box 204, Haxby Road, York YO91 1XY, England, UK. Bibliografia. 1. Afoakwa, E.O.& Paterson, A.& ...
Surface energy investigation of chocolate adhesion to solid mould...
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Joselio Vieira. Nestlé Product Technology Centre, York YO91 1XY, UK. Bibliografia. 1. Adhikari, B.& Howes, T.& Bhandari, B.R.& Truong, V., "Stickiness in foods: ...
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