Found: 9
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Effects of insoluble dietary fiber from mung bean skin on dough and gluten protein properties.
- Published in:
- International Journal of Food Engineering, 2024, v. 20, n. 6, p. 475, doi. 10.1515/ijfe-2024-0003
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- Article
Enhancing the Mickering emulsifying capacity of agarose microgels by complexation with microamounts of sorbitan monolaurate (Tween-20).
- Published in:
- International Journal of Food Engineering, 2024, v. 20, n. 6, p. 439, doi. 10.1515/ijfe-2024-0075
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- Article
Impact of thermosonication treatment on passion fruit juice: ANN/GA optimization, predictive modelling for shelf life and quality changes during storage.
- Published in:
- International Journal of Food Engineering, 2024, v. 20, n. 6, p. 463, doi. 10.1515/ijfe-2023-0306
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- Article
Investigating the spray drying damage mechanism of baijiu yeast with combined drying process and equipment.
- Published in:
- International Journal of Food Engineering, 2024, v. 20, n. 6, p. 389, doi. 10.1515/ijfe-2023-0301
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- Article
Frontmatter.
- Published in:
- International Journal of Food Engineering, 2024, v. 20, n. 6, p. i, doi. 10.1515/ijfe-2024-frontmatter6
- Publication type:
- Article
Combined effects of low pressure superheated steam drying and vacuum drying on sugar reduction and quality attribute in mango (Mangifera indica L.) slices.
- Published in:
- International Journal of Food Engineering, 2024, v. 20, n. 6, p. 405, doi. 10.1515/ijfe-2023-0249
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- Article
Model-based prediction of frost formation inside frozen food packages under temperature fluctuations.
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- International Journal of Food Engineering, 2024, v. 20, n. 6, p. 429, doi. 10.1515/ijfe-2023-0222
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- Article
Powder flow speed dependency, caking and cohesion behaviors of tomato powders as affected by drying methods.
- Published in:
- International Journal of Food Engineering, 2024, v. 20, n. 6, p. 451, doi. 10.1515/ijfe-2023-0139
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- Publication type:
- Article
Preparation and properties of liquid-core yogurt balls by layer-by-layer assembly of edible packaging materials.
- Published in:
- International Journal of Food Engineering, 2024, v. 20, n. 6, p. 419, doi. 10.1515/ijfe-2023-0264
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- Article