Insight into the effect of osmosis agents on macro- and micro- texture, water distribution, and thermal stability of instant controlled pressure drop drying peach chips-Reference-Cited by-同舟云学术

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Insight into the effect of osmosis agents on macro- and micro- texture, water distribution, and thermal stability of instant controlled pressure drop drying peach chips

Published:2024-05 Issue: Volume:440 Page:138236
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wang Fengzhao,Bi Jinfeng^ORCID,Lyu Mingyue,Lyu Jian

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference32 articles.

1. Effect of viscosity and rheological behavior onselective mass transfer during osmotic dehydration of mango slices in natural syrups;Assana;Journal of Food Process Engineering,2021

2. Evaluation indicators of explosion puffing Fuji apple chips quality;Bi;LWT-Food Science and Technology,2015

3. A rapid ATR-FTIR spectroscopic method for classification of gelatin gummy candies in relation to the gelatin source;Cebi;Food Chemistry,2019

4. Role of residual water hydrogen bonding in sugar/water/biomolecule systems: A possible explanation for trehalose peculiarity;Cordone;Journal of Physics: Condensed Matter,2007

5. Reference database of Raman spectra of pharmaceutical excipients;De Veij;Journal of Raman Spectroscopy,2009

Cited by 1 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. Osmotic dehydration with different agents induced pectin diversity: Physicochemical and structural properties of pectin from instant controlled pressure drop dried peach chips;Food Hydrocolloids;2025-01

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