검색결과 : 6건
| No. | Article |
|---|---|
| 1 |
Effect of porous structure and spreading pressure on the storage stability of red onion microcapsules produced by spray freezing into liquid cryogenic and spray drying Pascual-Pinede LA, Rascon MP, Quintanilla-Carvajal MX, Castillo-Morales M, Marin UR, Flores-Andrade E Journal of Food Engineering, 245, 65, 2019 |
| 2 |
Oxidation kinetics and thermodynamic analysis of chia oil microencapsulated in a whey protein concentrate-polysaccharide matrix Escalona-Garcia LA, Pedroza-Islas R, Natividad R, Rodriguez-Huezo ME, Carrillo-Navas H, Perez-Alonso C Journal of Food Engineering, 175, 93, 2016 |
| 3 |
Effect of water activity in tortilla and its relationship on the acrylamide content after frying Delgado RM, Luna-Barcenas G, Arambula-Villa G, Azuara E, Lopez-Perea P, Salazar R Journal of Food Engineering, 143, 1, 2014 |
| 4 |
Thermodynamic analysis of the effect of water activity on the stability of macadamia nut Dominguez IL, Azuara E, Vernon-Carter EJ, Beristain CI Journal of Food Engineering, 81(3), 566, 2007 |
| 5 |
Water sorption isotherms of starch powders. Part 2: Thermodynamic characteristics Al-Muhtaseb AH, McMinn WAM, Magee TRA Journal of Food Engineering, 62(2), 135, 2004 |
| 6 |
Thermodynamics of moisture sorption in melon seed and cassava Aviara NA, Ajibola OO Journal of Food Engineering, 55(2), 107, 2002 |