Journal of Food Engineering Volume 260
Đang tải...
Xem mô tả
0
Xem & Tải
0
Tóm tắt
2. Encapsulation of fish oil in protein aerogel micro-particles; 3. Numerical modeling of wear behavior of solid fats; 4. Implementation of a quality by design approach in the potato chips frying process; 5. Impact of deamidation on gliadin-based nanoparticle formation and curcumin encapsulation; 6. From single to multiresponse modelling of food digestion kinetics: The case of lipid digestion; 7. Estimation of mass transfer rate and primary drying times during freeze-drying of frozen maltodextrin solutions based on x-ray μ-computed tomography measurements of pore size distributions; 8. Waterless single screw extrusion of pasta-filata cheese: Process design based on thermo-rheological material properties.
Mô tả
Năm xuất bản
2019
Tác giả
Nhà xuất bản
Elsevier
