| 1 |
Property control of graphene aerogels by in situ growth of silicone polymer
Zhou S, Zhou X, Hao GZ, Jiang W, Wang TH
Applied Surface Science, 439, 946, 2018 |
| 2 |
The effect of different porous media on moisture loss and oil absorption profiles during frying using glass micromodels
Cortes P, Badillo G, Segura L, Bouchon P
AIChE Journal, 62(3), 629, 2016 |
| 3 |
A pore inactivation model for describing oil uptake of French fries during pre-frying
van Koerten KN, Schutyser MAI, Somsen D, Boom RM
Journal of Food Engineering, 146, 92, 2015 |
| 4 |
Comparison of water and infrared blanching methods for processing performance and final product quality of French fries
Bingol G, Wang B, Zhang A, Pan ZL, McHugh TH
Journal of Food Engineering, 121, 135, 2014 |
| 5 |
Experimental evidence of water loss and oil uptake during simulated deep-fat frying using glass micromodels
Cortes P, Badillo G, Segura L, Bouchon P
Journal of Food Engineering, 140, 19, 2014 |
| 6 |
Effect of enzymatic treatments on the rheological and oil-resisting properties of wheat flour-based frying batters
Jeon S, Lim J, Inglett GE, Lee S
Journal of Food Engineering, 115(2), 215, 2013 |
| 7 |
Experimental measurement of physical pressure in foods during frying
Sandhu J, Bansal H, Takhar PS
Journal of Food Engineering, 115(2), 272, 2013 |
| 8 |
Effect of hydrocolloid coatings on the heat transfer and oil uptake during frying of potato strips
Kim DN, Lim J, Bae IY, Lee HG, Lee S
Journal of Food Engineering, 102(4), 317, 2011 |
| 9 |
Effect of food surface roughness on oil uptake by deep-fat fried products
Moreno MC, Brown CA, Bouchon P
Journal of Food Engineering, 101(2), 179, 2010 |
| 10 |
Influence of the vacuum break conditions on oil uptake during potato post-frying cooling
Mir-Bel J, Oria R, Salvador ML
Journal of Food Engineering, 95(3), 416, 2009 |
