Concepedia

D. MÉGARD

DM

Statistics

Publications

3

Citations

108

H-Index

3

Active since

1985

Affiliations

Kyoto University(Current)

D. MÉGARD is an author at Kyoto University specializing in food engineering, engineering, and food processing.

Top concepts

HealthEngineeringFood ProcessingBiomanufacturingFood EngineeringBiotechnologyFood TechnologyFood SafetyFood QualityMeat Science

Publications per year

1985–1987

3

Publications

3

Continuous Gel Formation by HTST Extrusion‐Cooking: Soy Proteins

Naofumi Kitabatake, D. MÉGARD, J.C. Cheftel · Journal of Food Science · 1985 · 47 citations

Biopolymer Gel, Soy Protein Isolate, High Moisture Content +12

Continuous Restructuring of Mechanically Deboned Chicken Meat by HTST Extrusion‐Cooking

D. MÉGARD, Naofumi Kitabatake, J.C. Cheftel · Journal of Food Science · 1985 · 41 citations

Engineering, Mechanical Engineering, Meat Quality +16

Continuous emulsification and gelation of dairy ingredients by HTST extrusion cooking: production of processed cheeses

F. Zuber, D. MÉGARD, J.C. Cheftel · International Journal of Food Science & Technology · 1987 · 20 citations

Biomanufacturing, Engineering, Cheese Analogues +14

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