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Quality enhancement and time reduction in soaking green plum wine using pulsed electric field 利用脉冲电场提高青梅酒浸泡质量并缩短浸泡时间
Journal of Food Engineering Pub Date : 2024-02-01 DOI: 10.1016/j.jfoodeng.2024.112004
Lang‐Hong Wang, Bing Yan, Danli Tang, Zhong Han, Jian Li, Xin-An Zeng
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引用次数: 0
Effects of spans on whipping capabilities of aerated emulsions: Reinforcement of fat crystal-membrane interactions 跨度对充气乳剂打发能力的影响：加强脂肪晶体与薄膜之间的相互作用
Journal of Food Engineering Pub Date : 2024-02-01 DOI: 10.1016/j.jfoodeng.2024.112008
Pengkai Xie, Mingcui Huang, Jia Liu, Abdelaziz Elbarbary, Qingzhe Jin, Xingguo Wang, Jun Jin
{"title":"Effects of spans on whipping capabilities of aerated emulsions: Reinforcement of fat crystal-membrane interactions","authors":"Pengkai Xie, Mingcui Huang, Jia Liu, Abdelaziz Elbarbary, Qingzhe Jin, Xingguo Wang, Jun Jin","doi":"10.1016/j.jfoodeng.2024.112008","DOIUrl":"https://doi.org/10.1016/j.jfoodeng.2024.112008","url":null,"abstract":"","PeriodicalId":509704,"journal":{"name":"Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139817179","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Microwave-induced thermal response and protein variation of oil-water biphasic systems in foods: A Case study of anhydrous butter and skim milk 食品中油水双相体系的微波诱导热反应和蛋白质变化：无水黄油和脱脂牛奶的案例研究
Journal of Food Engineering Pub Date : 2024-02-01 DOI: 10.1016/j.jfoodeng.2024.111997
Yuqing Tao, Yuan Tao, Huayu Yang, Bowen Yan, Nana Zhang, Yan Zhang, Jianxin Zhao, Hao Zhang, Wei Chen, D. Fan
{"title":"Microwave-induced thermal response and protein variation of oil-water biphasic systems in foods: A Case study of anhydrous butter and skim milk","authors":"Yuqing Tao, Yuan Tao, Huayu Yang, Bowen Yan, Nana Zhang, Yan Zhang, Jianxin Zhao, Hao Zhang, Wei Chen, D. Fan","doi":"10.1016/j.jfoodeng.2024.111997","DOIUrl":"https://doi.org/10.1016/j.jfoodeng.2024.111997","url":null,"abstract":"","PeriodicalId":509704,"journal":{"name":"Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139875409","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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