Tempering-Drying Simulation and Experimental Analysis of Corn Kernel.
- Published in:
- International Journal of Food Engineering, 2018, v. 14, n. 1, p. 1, doi. 10.1515/ijfe-2017-0217
- By:
- Publication type:
- Article
Works matching IS 15563758 AND DT 2018 AND VI 14 AND IP 1
Results: 10
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Synthesis of Carboxymethyl Flaxseed Gum and Study of Nonlinear Rheological Properties of Its Solutions.
- Published in:
- International Journal of Food Engineering, 2018, v. 14, n. 1, p. 1, doi. 10.1515/ijfe-2017-0185
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- Publication type:
- Article
3
Studies on the Physicochemical and Processing Properties of Tremella fuciformis Powder.
- Published in:
- International Journal of Food Engineering, 2018, v. 14, n. 1, p. 1, doi. 10.1515/ijfe-2017-0288
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- Publication type:
- Article
4
Rheological, Antioxidative, and Sensory Properties of Chinese Alkaline Noodle Prepared with Regular and Whole Wheat Flour.
- Published in:
- International Journal of Food Engineering, 2018, v. 14, n. 1, p. 1, doi. 10.1515/ijfe-2017-0279
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- Publication type:
- Article
5
Production of Thermal-Resistant Cornstarch-Alginate Beads by Dripping Agglomeration.
- Published in:
- International Journal of Food Engineering, 2018, v. 14, n. 1, p. 1, doi. 10.1515/ijfe-2017-0296
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- Publication type:
- Article
6
Modeling Drying Properties of Pistachio Nuts, Squash and Cantaloupe Seeds under Fixed and Fluidized Bed Using Data-Driven Models and Artificial Neural Networks.
- Published in:
- International Journal of Food Engineering, 2018, v. 14, n. 1, p. 1, doi. 10.1515/ijfe-2017-0248
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- Publication type:
- Article
7
Microencapsulation of Bioactive Compounds from Hibiscus Calyces Using Different Encapsulating Materials.
- Published in:
- International Journal of Food Engineering, 2018, v. 14, n. 1, p. 1, doi. 10.1515/ijfe-2017-0170
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- Publication type:
- Article
8
Influence of Freezing--Thawing Cycle on Water Dynamics of Turbot Flesh Assessed by Low-Field Nuclear Magnetic Resonance and Magnetic Resonance Imaging.
- Published in:
- International Journal of Food Engineering, 2018, v. 14, n. 1, p. 1, doi. 10.1515/ijfe-2017-0273
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- Publication type:
- Article
9
Effects of Pig Skin and Coconut Powder Mixture on Gelling and Rheological Properties of Composite Gel Prepared with Squid Myofibrillar Protein and Lard.
- Published in:
- International Journal of Food Engineering, 2018, v. 14, n. 1, p. 1, doi. 10.1515/ijfe-2017-0265
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- Publication type:
- Article
10
Comparisons of Processing Stability and Antioxidant Activity of the Silkworm Pupae Protein Hydrolysates by Spray-dry and Freeze-dry.
- Published in:
- International Journal of Food Engineering, 2018, v. 14, n. 1, p. 1, doi. 10.1515/ijfe-2016-0238
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- Publication type:
- Article