Ultrasonic shear‐wave reflectometry applied to monitor the dynamic viscosity of reheated edible oil-Reference-Cited by-同舟云学术

Ultrasonic shear‐wave reflectometry applied to monitor the dynamic viscosity of reheated edible oil

Published:2020-03-10 Issue:6 Volume:43 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Runrun Hu¹,Runyang Mo¹,Chenghui Wang¹,Jing Hu²

Affiliation:

1. Shaanxi Key Laboratory of UltrasonicsShaanxi Normal University Xi'an China

2. Department of Physics and Information TechnologyShaanxi Normal University Xi'an China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13402

Reference31 articles.

1. Microwave and Conventional Heating Effects on Some Physical and Chemical Parameters of Edible Fats

2. Ultrasonic characterization of edible oils using a generalized fractional model

3. Study on the correlation between polar components and triglyceride polymers and pahs in the frying process of three oils;An K. J.;China Oils and Fats,2018

4. Effect of heating/reheating of fats/oils, as used by Asian Indians, on trans fatty acid formation

5. Food Chemistry

Cited by 7 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. Water content monitoring in water-in-oil emulsions using a delay line cell;Ultrasonics;2023-09

2. Study on the real-time variation laws and mechanism of oil sample viscosity during ultrasonic irradiation;Ultrasonics Sonochemistry;2023-08

3. Electrochemical impedance spectroscopy for the detection of degradation of edible oil;INTELLIGENT BIOTECHNOLOGIES OF NATURAL AND SYNTHETIC BIOLOGICALLY ACTIVE SUBSTANCES: XIV Narochanskie Readings;2023

4. A Review of Ultrasonic Reflectometry for the Physical Characterization of Lubricated Tribological Contacts: History, Methods, Devices, and Technological Trends;Tribology Letters;2022-11-13

5. Ultrasound Characterisation of the Rheology of Crystallising Anhydrous Milk Fat;SSRN Electronic Journal;2022