Modelling swelling effects in real espresso extraction using a 1-dimensional coarse-grained model-Reference-Cited by-同舟云学术

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Modelling swelling effects in real espresso extraction using a 1-dimensional coarse-grained model

Published:2024-03 Issue: Volume:365 Page:111843
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Mo Chaojie^ORCID,Navarini Luciano^ORCID,Liverani Furio Suggi,Ellero Marco

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

1. An impression of coffee carbohydrates;Arya;Crit. Rev. Food Sci. Nutr.,2007

2. Chemical structures of green coffee bean polysaccharides;Bradbury;J. Agricult. Food Chem.,1990

3. Systematically improving espresso: Insights from mathematical modeling and experiment;Cameron;Matter,2020

4. Advancing the Engineering Understanding of Coffee Extraction;Corrochano,2015

5. A new methodology to estimate the steady-state permeability of roast and ground coffee in packed beds;Corrochano;J. Food Eng.,2015

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