Journal of Food Engineering
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Effects of high oil compositions and printing parameters on food paste properties and printability in a 3D printing food processing model
Journal of Food Engineering - Tập 288 - Trang 110135 - 2021
Comparison of regression methods for fitting the GAB model to the moisture isotherms of some dried fruit and vegetables
Journal of Food Engineering - Tập 13 Số 2 - Trang 115-133 - 1991
The determination of sorption isotherm and the isosteric heats of sorption for potatoes
Journal of Food Engineering - Tập 35 Số 3 - Trang 267-280 - 1998
Thermodynamic properties of moisture sorption of potato
Journal of Food Engineering - Tập 60 Số 2 - Trang 157-165 - 2003
Net isosteric heat of sorption in dried fruits
Journal of Food Engineering - Tập 14 Số 4 - Trang 327-335 - 1991
Molecular thermodynamics modeling of equilibrium moisture in foods
Journal of Food Engineering - Tập 103 - Trang 103-114 - 2011
Physical properties and stability of quercetin loaded niosomes: Stabilizing effects of phytosterol and polyethylene glycol in orange juice model
Journal of Food Engineering - Tập 296 - Trang 110463 - 2021
Fouling characterization of camel milk with comparison to bovine milk
Journal of Food Engineering - Tập 285 - Trang 110085 - 2020
Effect of liquid nitrogen pretreatments on osmotic dehydration of blueberries
Journal of Food Engineering - Tập 116 Số 1 - Trang 202-212 - 2013
Single and interactive effects of process variables on microwave-assisted and conventional extractions of antioxidants from vegetable solid wastes
Journal of Food Engineering - Tập 120 - Trang 135-145 - 2014
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