Freezing characteristics and relative permittivity of rice flour gel in pulsed electric field assisted freezing-Reference-Cited by-同舟云学术

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Freezing characteristics and relative permittivity of rice flour gel in pulsed electric field assisted freezing

Published:2022-03 Issue: Volume:373 Page:131449
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhang Roujia,Ding Fuyuan,Zhang Yang,Zhou Chenguang,Zhang Wen,Shi Jiyong,Zou Xiaobo,Xiao Jianbo

Funder

National Natural Science Foundation of China

China Postdoctoral Science Foundation

Senior Talent Foundation of Jiangsu University

Jiangsu Planned Projects for Postdoctoral Research Funds

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Dielectric properties of rice model food systems relevant to microwave sterilization process;Auksornsri;Innovative Food Science and Emerging Technologies,2018

2. Current applications and new opportunities for the use of pulsed electric fields in food science and industry;Barba;Food research international,2015

3. Thawing of foods in a microwave oven: I. effect of power levels and power cycling;Chamchong;Journal of Microwave Power & Electromagnetic Energy,1999

4. Effect of freezing under electrostatic field on the quality of lamb meat;Dalvi-Isfahan;Innovative Food Science and Emerging Technologies,2016

5. Effect of freezing under electrostatic field on selected properties of an agar gel;Dalvi-Isfahan;Innovative Food Science and Emerging Technologies,2017

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