Frontmatter.
- Published in:
- International Journal of Food Engineering, 2021, v. 17, n. 12, p. i, doi. 10.1515/ijfe-2021-frontmatter12
- Publication type:
- Article
Works matching IS 15563758 AND DT 2021 AND VI 17 AND IP 12
Results: 8
1
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Evaluation of yield and quality properties of Elaeagnus mollis oil produced by ultrasound-assisted solvent enzymatic extraction.
- Published in:
- International Journal of Food Engineering, 2021, v. 17, n. 12, p. 999, doi. 10.1515/ijfe-2021-0288
- By:
- Publication type:
- Article
3
Effects of three treatments on protein structure and gel properties of Perccottus glenii myofibrillar protein.
- Published in:
- International Journal of Food Engineering, 2021, v. 17, n. 12, p. 989, doi. 10.1515/ijfe-2021-0190
- By:
- Publication type:
- Article
4
Morphological, structural and physicochemical properties of rice starch nanoparticles prepared via ultra-high pressure homogenization.
- Published in:
- International Journal of Food Engineering, 2021, v. 17, n. 12, p. 981, doi. 10.1515/ijfe-2021-0186
- By:
- Publication type:
- Article
5
Anthocyanin content and storage stability of spray/freeze drying microencapsulated anthocyanins from berries: a review.
- Published in:
- 2021
- By:
- Publication type:
- Literature Review
6
Study on crystallization kinetics of dry fractionation products of beef tallow.
- Published in:
- International Journal of Food Engineering, 2021, v. 17, n. 12, p. 945, doi. 10.1515/ijfe-2021-0176
- By:
- Publication type:
- Article
7
Drying kinetics and quality characteristics of daylily dried by mid-infrared.
- Published in:
- International Journal of Food Engineering, 2021, v. 17, n. 12, p. 969, doi. 10.1515/ijfe-2021-0137
- By:
- Publication type:
- Article
8
Growth of Salmonella Enteritidis in the presence of quorum sensing signaling compounds produced by Pseudomonas aeruginosa.
- Published in:
- International Journal of Food Engineering, 2021, v. 17, n. 12, p. 959, doi. 10.1515/ijfe-2021-0089
- By:
- Publication type:
- Article