Reaction–diffusion approach to modeling water diffusion in glutinous rice flour particles during dynamic vapor adsorption-Reference-Cited by-同舟云学术

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Reaction–diffusion approach to modeling water diffusion in glutinous rice flour particles during dynamic vapor adsorption

Published:2019-07-10 Issue:10 Volume:56 Page:4605-4615
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Zhao Xuewei,Li Wangming,Zhang Hua,Li Xingke,Fan Wen

Funder

National Key R&D Program of China

Zhengzhou Science and Technology Major Project

Henan Basic and Advanced Technology Research Program

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-019-03925-0.pdf

Reference36 articles.

1. Baup S, Jaffre C, Wolbert D, Laplanche A (2000) Adsorption of pesticides onto granular activated carbon: determination of surface diffusivities using simple batch experiments. Adsorption 6:219–228

2. Ben-Avraham D, Havlin S (2000) Diffusion and reactions in fractals and disordered systems. Cambridge University Press, Cambridge

3. Besbes E, Jury V, Monteau J-Y, Le Bail A (2013) Water vapor transport properties during staling of bread crumb and crust as affected by heating rate. Food Res Int 50:10–19

4. Bosmans GM, Pareyt B, Delcour JA (2016) Non-additive response of blends of rice and potato starch during heating at intermediate water contents: a differential scanning calorimetry and proton nuclear magnetic resonance study. Food Chem 192:586–595

5. Buonocore GG, Del Nobile MA, Di Martino C, Gambacorta G, La Notte E, Nicolais L (2003) Modeling the water transport properties of casein-based edible coating. J Food Eng 60:99–106

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