Formation of pores and bubbles and their impacts on the quality attributes of processed foods: A review-Reference-Cited by-同舟云学术

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Formation of pores and bubbles and their impacts on the quality attributes of processed foods: A review

Published:2024-07 Issue: Volume:188 Page:114494
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Aghajanzadeh Sara,Sultana Afroza,Mohammad Ziaiifar Aman,Khalloufi Seddik^ORCID

Funder

NSERC

Publisher

Elsevier BV

Reference171 articles.

1. Carbonated beverages;Abu-Reidah,2020

2. Quality and public health concerns of instant noodles as influenced by raw materials and processing technology;Adejuwon;Food Reviews International,2020

3. Hornification: Lessons learned from the wood industry for attenuating this phenomenon in plant-based dietary fibers from food wastes;Aghajanzadeh;Comprehensive Reviews in Food Science and Food Safety,2023

4. Microscale modelling of flow, heat and mass transport during vacuum cooling of porous foods: Effective property computation;Ajani;Transport in Porous Media,2023

5. Different carbon stable isotopic compositions of CO2 in sparkling sake using natural and exogenous carbonation methods;Akamatsu;Journal of Food Composition and Analysis,2022

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. Biopolymer-based solutions for enhanced safety and quality assurance: A review;Food Research International;2024-09

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