Effect of Water on the Quality of Dehydrated Products: A Review of Novel Characterization Methods and Hybrid Drying Technologies-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Effect of Water on the Quality of Dehydrated Products: A Review of Novel Characterization Methods and Hybrid Drying Technologies

Published:2014-10-06 Issue:15 Volume:32 Page:1872-1884
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Feng Lei,Zhang Min,Adhikari Benu

Funder

The authors wish to thank the 863-HI-TECH Research and Development Program of China for supporting this work (contract no. 2011AA100802).

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

http://www.tandfonline.com/doi/pdf/10.1080/07373937.2014.963205

Reference161 articles.

1. Mobility of “Unfreezable” and “Freezable” Water in Waxy Corn Starch by 2H and 1H NMR

2. Water as the determinant of food engineering properties. A review

3. Determination of water content in silica nanopowder using wavelength-dispersive X-ray fluorescence spectrometer

4. A new interpretation of proton NMR relaxation time measurements of water in food

5. The effect of extrusion operating conditions on the on‐line apparent viscosity of 98% Amylopectin (Amioca) and 70% Amylose (Hylon 7) corn starches during extrusion

Cited by 35 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of twin-screw extrusion pretreatment on starch structure, rheological properties and 3D printing accuracy of whole potato flour and its application in dysphagia diets;International Journal of Biological Macromolecules;2024-10

2. Moisture sorption phenomena of lactose anomers and evaluation of morphological stability;Materials Chemistry and Physics;2024-08

3. Rapid and non‐destructive determination of total phenolic contents using UV–NIR spectroscopy of dehydrated mushroom (Lentinus edodes);Journal of Food Process Engineering;2024-07

4. Assessing the effects of different drying methods and minimal processing on the sustainability of the organic food quality;Innovative Food Science & Emerging Technologies;2024-06

5. Effects of starch–fatty acid complexes with different fatty acid chain lengths and degrees of saturation on the rheological and 3D printing properties of corn starch;Food Chemistry;2024-03

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3