Crack expansion dynamics of freeze-dried soybean curd during rehydration
Author:
Affiliation:
1. Department of Aeronautics and Astronautics, Kyushu University
2. International Institute for Carbon-Neutral Energy Research (WPI-I2CNER), Kyushu University
Publisher
Japanese Society for Food Science and Technology
Link
https://www.jstage.jst.go.jp/article/fstr/30/3/30_FSTR-D-23-00230/_pdf
Reference38 articles.
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2. Badylak, S. F., Freytes, D. O., and Gilbert, T. W. (2009). Extracellular matrix as a biological scaffold material: Structure and function. Acta Biomater., 5, 1–13. doi: 10.1016/j.actbio.2008.09.013
3. Ceballos, A. M., Giraldo, G. I., and Orrego, C. E. (2012). Effect of freezing rate on quality parameters of freeze dried soursop fruit pulp. J. Food Eng., 111, 360–365. doi: 10.1016/j.jfoodeng.2012.02.010
4. Corrochano, B. R., Melrose, J. R., Bentley, A. C., Fryer, P. J., and Bakalis, S. (2015). A new methodology to estimate the steady-state permeability of roast and ground coffee in packed beds. J. Food Eng., 150, 106–116. doi: 10.1016/j.jfoodeng.2014.11.006
5. Dadmohammadi, Y. and Datta, A. K. (2022). Food as porous media: a review of the dynamics of porous properties during processing. Food Rev. Int., 38, 953–985. doi: 10.1080/87559129.2020.1761376
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