Works matching IS 15563758 AND DT 2021 AND VI 17 AND IP 2

Results: 9

Frontmatter.

Published in:: International Journal of Food Engineering, 2021, v. 17, n. 2, p. i, doi. 10.1515/ijfe-2021-frontmatter1
Publication type:: Article

Study on critical speed of vortex rupture and gas-liquid two-phase flow in rotating soybean milk machine.

Published in:

International Journal of Food Engineering, 2021, v. 17, n. 2, p. 97, doi. 10.1515/ijfe-2020-0144

By:

Li, Longhai;
Dou, Hua-Shu;
Du, Yu;
Guo, Hongwei;
Huang, Hao

Publication type:

Article

Effect of different drying methods on the physicochemical properties and phycobiliprotein structure of Porphyra haitanensis.

Published in:

International Journal of Food Engineering, 2021, v. 17, n. 2, p. 111, doi. 10.1515/ijfe-2020-0081

By:

Xu, Dalun;
Sun, Nan;
Xuan, Shifen;
Wang, Chen;
Huang, Tao;
Li, Chao;
Zhang, Jinjie;
Yang, Wenge

Publication type:

Article

Effect of fermentation by various bacterial strains on quality of dried duck meat slice.

Published in:

International Journal of Food Engineering, 2021, v. 17, n. 2, p. 121, doi. 10.1515/ijfe-2020-0076

By:

Lu, Yinyin;
He, Jun;
Cao, Jinxuan;
Dang, Yali;
Sun, Yangying;
Pan, Daodong

Publication type:

Article

Influence of extrusion process parameters on specific mechanical energy and physical properties of high-moisture meat analog.

Published in:

International Journal of Food Engineering, 2021, v. 17, n. 2, p. 149, doi. 10.1515/ijfe-2020-0042

By:

Maung, The-Thiri;
Gu, Bon-Yeob;
Ryu, Gi-Hyung

Publication type:

Article

Research on the application of liquid-liquid extraction-gas chromatography-mass spectrometry (LLE-GC-MS) and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) in distinguishing the Baiyunbian aged liquors.

Published in:

International Journal of Food Engineering, 2021, v. 17, n. 2, p. 83, doi. 10.1515/ijfe-2019-0382

By:

Zhou, Rong;
Chen, Xiao;
Xia, Ying;
Chen, Maobin;
Zhang, Yu;
Li, Qin;
Zhen, Da;
Fang, Shangling

Publication type:

Article

Rice granules with improved solubility prepared via fluidised-bed granulation.

Published in:

International Journal of Food Engineering, 2021, v. 17, n. 2, p. 141, doi. 10.1515/ijfe-2019-0287

By:

Park, Hye-Mi;
Lee, Dae-Hoon;
Kim, Jung-Min;
Hong, Joo-Heon;
Cho, Jun-Hyeon;
Seo, Woo-Duck;
Youn, Kwang-Sup

Publication type:

Article

Textural characteristics and sensory evaluation of yogurt fortified with pectin extracted from steeped hawthorn wine pomace.

Published in:

International Journal of Food Engineering, 2021, v. 17, n. 2, p. 131, doi. 10.1515/ijfe-2019-0143

By:

Jiang, Yang;
Du, Jinhua;
Zhang, Liguo

Publication type:

Article

Effect of maltodextrin and arabic gum ratio on physicochemical characteristic of spray dried propolis microcapsules.

Published in:

International Journal of Food Engineering, 2021, v. 17, n. 2, p. 159, doi. 10.1515/ijfe-2019-0050

By:

Sukri, Nandi;
Multisona, Ribi Ramadanti;
Zaida;
Saputra, Rudy Adi;
Mahani;
Nurhadi, Bambang

Publication type:

Article