Effect of CO 2 nanobubbles incorporation on the viscosity reduction of fruit juice concentrate and vegetable oil-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Effect of CO 2 nanobubbles incorporation on the viscosity reduction of fruit juice concentrate and vegetable oil

Published:2021-07-21 Issue:9 Volume:56 Page:4278-4286
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Phan Khanh¹,Truong Tuyen¹²,Wang Yong³^ORCID,Bhandari Bhesh¹^ORCID

Affiliation:

1. School of Agriculture and Food Sciences The University of Queensland Brisbane Queensland 4072 Australia

2. School of Science RMIT University Melbourne Victoria 3083 Australia

3. School of Chemical Engineering The University of New South Wales Sydney New South Wales 2052 Australia

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15240

Reference29 articles.

1. The influence of lipid composition, storage temperature, and modified atmospheric gas combinations on the solubility of CO 2 in a seafood model product

2. Comparison of rheological models for determining dark chocolate viscosity

3. Generation of nanobubbles by ceramic membrane filters: The dependence of bubble size and zeta potential on surface coating, pore size and injected gas pressure

4. Amamcharla J. Li B.&Liu Z.(2017).Use of micro‐ and nano‐bubbles in liquid processing. United States Patent No. WO 2017/127636 A1.

5. The dual effect of viscosity on bubble column hydrodynamics

Cited by 19 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. Highly stable nanobubbles in the reduction of apparent viscosity of liquids during UF process;Separation and Purification Technology;2025-02

2. Sustainable apple juice concentration: A fusion of pasteurization and membrane distillation;Chemical Engineering Research and Design;2024-08

3. Unveiling the inherent properties and impact of ultrafine nanobubbles in polar and alcoholic media through unsupervised machine learning and atomic insight;International Journal of Thermofluids;2024-08

4. Future perspective of nanobubble technology in dairy processing applications;Trends in Food Science & Technology;2024-05

5. Impact of Carbon Dioxide Nanobubbles on Crystallising Properties of Palm Oil;Food and Bioprocess Technology;2024-04-12

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