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OpenAlex konusu

Microencapsulation and Drying Processes

Bu sayfa OpenAlex konu etiketine göre çalışmaları ve o konuda görünen akademisyenleri listeler. YÖKSİS temel alan / yan dal değildir.

OpenAlex 4.163 eser 204 yazar konusu

Çalışmalar

4.163 eser

  1. A standardised static in vitro digestion method suitable for food – an international consensus 2014
    OpenAlex üst %1 OpenAlex 100.0%

    Simulated gastro-intestinal digestion is widely employed in many fields of food and nutritional sciences, as conducting human trials are often costly, resource intensive, and ethically disputable. As a consequence, in vitro alternatives that determine endpoints such as the bioaccessibility of nutrients and non-nutrien…

  2. Natural emulsifiers — Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance 2016
    YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %1 OpenAlex 100.0%

    Özet henüz yok.

  3. Drying of eggplant and selection of a suitable thin layer drying model 2003
    OpenAlex üst %1 OpenAlex 99.6%

    Özet henüz yok.

  4. Antimicrobial activity of whey protein based edible films incorporated with oregano rosemary and garlic essential oils 2006
    YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %1 OpenAlex 99.9%

    Özet henüz yok.

  5. Drying shrinkage and rehydration characteristics of kiwifruits during hot air and microwave drying 2001
    YÖKSİS SJR Q1 JCR Q2 OpenAlex üst %10 OpenAlex 98.3%

    Özet henüz yok.

  6. A Review of Thin Layer Drying of Foods Theory Modeling and Experimental Results 2010
    YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %1 OpenAlex 99.1%

    Drying is a complicated process with simultaneous heat and mass transfer, and food drying is especially very complex because of the differential structure of products. In practice, a food dryer is considerably more complex than a device that merely removes moisture, and effective models are necessary for process desig…

  7. A Review of Thin Layer Drying of Foods Theory Modeling and Experimental Results 2010
    YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %1 OpenAlex 99.0%

    Drying is a complicated process with simultaneous heat and mass transfer, and food drying is especially very complex because of the differential structure of products. In practice, a food dryer is considerably more complex than a device that merely removes moisture, and effective models are necessary for process desig…

  8. Microencapsulation of anthocyanin pigments of black carrot (Daucus carota L.) by spray drier 2007
    YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 98.0%

    Özet henüz yok.

  9. Structural and functional changes in ultrasonicated bovine serum albumin solutions 2007
    YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 96.8%

    Özet henüz yok.

  10. Convective air drying characteristics of thin layer carrots 2004
    YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %1 OpenAlex 99.4%

    Özet henüz yok.

  11. Mathematical modeling of thin layer drying of pistachio by using solar energy 2003
    YÖKSİS SJR Q1 JCR Q2 OpenAlex üst %10 OpenAlex 98.7%

    Özet henüz yok.

  12. Mathematical modeling of thin layer drying of pistachio by using solar energy 2003
    YÖKSİS SJR Q1 JCR Q2 OpenAlex üst %10 OpenAlex 98.7%

    Özet henüz yok.

Akademisyenler

204 akademisyen