| 1 |
Kinetic modeling of the conversion and losses of isoflavones during soybean soaking
de Lima FS, Handa CL, Fernands MD, Rodrigues D, Kurozawa LE, Ida EI
Journal of Food Engineering, 261, 171, 2019 |
| 2 |
Ascorbic acid degradation of papaya during drying: Effect of process conditions and glass transition phenomenon
Kurozawa LE, Terng I, Hubinger MD, Park KJ
Journal of Food Engineering, 123, 157, 2014 |
| 3 |
Glass transition phenomenon on shrinkage of papaya during convective drying
Kurozawa LE, Hubinger MD, Park KJ
Journal of Food Engineering, 108(1), 43, 2012 |
| 4 |
CITT and inverse analyses applied to the study of the mushroom drying process
da Silva CKF, de Oliveira ASS, Kurozawa LE, Murr FEX, da Silva ZE
Journal of Food Engineering, 101(2), 166, 2010 |
| 5 |
Effect of maltodextrin and gum arabic on water sorption and glass transition temperature of spray dried chicken meat hydrolysate protein
Kurozawa LE, Park KJ, Hubinger MD
Journal of Food Engineering, 91(2), 287, 2009 |
| 6 |
Effect of carrier agents on the physicochemical properties of a spray dried chicken meat protein hydrolysate
Kurozawa LE, Park KJ, Hubinger MD
Journal of Food Engineering, 94(3-4), 326, 2009 |
