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Smart NMR Method of Measurement of Moisture Content of Vegetables During Microwave Vacuum Drying

Food and bioprocess technology, 2017-12, Vol.10 (12), p.2251-2260

2017

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Microwave-Assisted Enzymatic Extraction of Flavonoids from Armeniaca mume Sieb. Blossom and Their Immunomodulating Effect in Mice with DSS-Induced Colitis

Molecules (Basel, Switzerland), 2021-02, Vol.26 (4), p.855

2021

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Ultrasonic-Assisted Enzymolysis Extraction and Protective Effect on Injured Cardiomyocytes in Mice of Flavonoids from Prunus mume Blossom

Molecules (Basel, Switzerland), 2021-09, Vol.26 (19), p.5818

2021

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Dynamic Viscoelastic Behavior of Maize Kernel: Application of Frequency-Temperature Superposition

Foods, 2024-04, Vol.13 (7), p.976

2024

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Effects of spray drying, freeze drying, and vacuum drying on physicochemical and nutritional properties of protein peptide powder from salted duck egg white

Frontiers in nutrition (Lausanne), 2022-10, Vol.9, p.1026903-1026903

2022

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Extraction and Characterization of Lysozyme from Salted Duck Egg White

Foods, 2022-11, Vol.11 (22), p.3567

2022

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How to enhance the acceptability of insects food—A review

Food frontiers, 2024-03, Vol.5 (2), p.311-328

2024

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Effect of ultrasound pretreatment on the drying kinetics and characteristics of pregelatinized kidney beans based on microwave-assisted drying

Food chemistry, 2022-12, Vol.397, p.133806-133806, Article 133806

2022

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Influence of microwave hot-air flow rolling dry-blanching on microstructure, water migration and quality of pleurotus eryngii during hot-air drying

Food control, 2020-08, Vol.114, p.107228, Article 107228

2020

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Microwave infrared vibrating bed drying of ginger: Drying qualities, microstructure and browning mechanism

Food chemistry, 2023-10, Vol.424, p.136340-136340, Article 136340

2023

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Improvement of extrudability and self-support of emulsion-filled starch gel for 3D printing: Increasing oil content

Carbohydrate polymers, 2023-02, Vol.301, p.120293-120293, Article 120293

2023

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Characterization of pre-gelatinized kidney bean (Phaseolus vulgaris L.) produced using microwave hot-air flow rolling drying technique

Food science & technology, 2022-01, Vol.154, p.112673, Article 112673

2022

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Nostoc sphaeroides Cyanobacteria: a review of its nutritional characteristics and processing technologies

Critical reviews in food science and nutrition, 2023-10, Vol.63 (27), p.8975-8991

2023

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Dynamic analysis of moisture, dielectric property and microstructure of ginger slices during microwave hot-air flow rolling drying

Food control, 2022-04, Vol.134, p.108717, Article 108717

2022

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Online measurement of moisture content, moisture distribution, and state of water in corn kernels during microwave vacuum drying using novel smart NMR/MRI detection system

Drying technology, 2018-10, Vol.36 (13), p.1592-1602

2018

Volltextzugriff (PDF)

Effect of κ-carrageenan on physicochemical and 3D printing properties of walnut protein-stabilized emulsion gel

Food hydrocolloids, 2024-11, Vol.156, p.110288, Article 110288

2024

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Effect of xanthan gum on physicochemical properties and 3D printability of emulsion-filled starch gels

Food hydrocolloids, 2024-04, Vol.149, p.109613, Article 109613

2024

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Innovative applications, limitations and prospects of energy-carrying infrared radiation, microwave and radio frequency in agricultural products processing

Trends in food science & technology, 2022-03, Vol.121, p.76-92

2022

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Effects of microwave power and hot air temperature on the physicochemical properties of dried ginger (Zingiber officinale) using microwave hot-air rolling drying

Food chemistry, 2023-03, Vol.404 (Pt B), p.134741-134741, Article 134741

2023

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Recent development of microwave fluidization technology for drying of fresh fruits and vegetables

Trends in food science & technology, 2019-04, Vol.86, p.59-67

2019

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Effect of induction mode on 3D printing characteristics of whey protein isolate emulsion gel

Food hydrocolloids, 2024-01, Vol.146, p.109255, Article 109255

2024

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Research progress in fluid and semifluid microwave heating technology in food processing

Comprehensive reviews in food science and food safety, 2022-07, Vol.21 (4), p.3436-3454

2022

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The research progress of physical regulation techniques in 3D food printing

Trends in food science & technology, 2023-03, Vol.133, p.231-243

2023

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Recent research and applications in lipid-based food and lipid-incorporated bioink for 3D printing

Food chemistry, 2024-11, Vol.458, p.140294, Article 140294

2024

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Drying characteristics and water dynamics during microwave hot-air flow rolling drying of Pleurotus eryngii

Drying technology, 2020-08, Vol.38 (11), p.1493-1504

2020

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Smart NMR Method of Measurement of Moisture Content of Vegetables During Microwave Vacuum Drying

Microwave-Assisted Enzymatic Extraction of Flavonoids from Armeniaca mume Sieb. Blossom and Their Immunomodulating Effect in Mice with DSS-Induced Colitis

Ultrasonic-Assisted Enzymolysis Extraction and Protective Effect on Injured Cardiomyocytes in Mice of Flavonoids from Prunus mume Blossom

Dynamic Viscoelastic Behavior of Maize Kernel: Application of Frequency-Temperature Superposition

Effects of spray drying, freeze drying, and vacuum drying on physicochemical and nutritional properties of protein peptide powder from salted duck egg white

Extraction and Characterization of Lysozyme from Salted Duck Egg White

How to enhance the acceptability of insects food—A review

Effect of ultrasound pretreatment on the drying kinetics and characteristics of pregelatinized kidney beans based on microwave-assisted drying

Influence of microwave hot-air flow rolling dry-blanching on microstructure, water migration and quality of pleurotus eryngii during hot-air drying

Microwave infrared vibrating bed drying of ginger: Drying qualities, microstructure and browning mechanism

Improvement of extrudability and self-support of emulsion-filled starch gel for 3D printing: Increasing oil content

Characterization of pre-gelatinized kidney bean (Phaseolus vulgaris L.) produced using microwave hot-air flow rolling drying technique

Nostoc sphaeroides Cyanobacteria: a review of its nutritional characteristics and processing technologies

Dynamic analysis of moisture, dielectric property and microstructure of ginger slices during microwave hot-air flow rolling drying

Online measurement of moisture content, moisture distribution, and state of water in corn kernels during microwave vacuum drying using novel smart NMR/MRI detection system

Effect of κ-carrageenan on physicochemical and 3D printing properties of walnut protein-stabilized emulsion gel

Effect of xanthan gum on physicochemical properties and 3D printability of emulsion-filled starch gels

Innovative applications, limitations and prospects of energy-carrying infrared radiation, microwave and radio frequency in agricultural products processing

Effects of microwave power and hot air temperature on the physicochemical properties of dried ginger (Zingiber officinale) using microwave hot-air rolling drying

Recent development of microwave fluidization technology for drying of fresh fruits and vegetables

Effect of induction mode on 3D printing characteristics of whey protein isolate emulsion gel

Research progress in fluid and semifluid microwave heating technology in food processing

The research progress of physical regulation techniques in 3D food printing

Recent research and applications in lipid-based food and lipid-incorporated bioink for 3D printing

Drying characteristics and water dynamics during microwave hot-air flow rolling drying of Pleurotus eryngii

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