期刊： INTERNATIONAL JOURNAL OF FOOD ENGINEERING, 2022; 18 (2)
In order to explore the feasibility of hot air splitting of Camellia oleifera fruit, the effect of hot air temperature on peel splitting, the moisture......
期刊： INTERNATIONAL JOURNAL OF FOOD ENGINEERING, 2022; 18 (6)
In order to improve the poor formability and taste, a method of buckwheat noodles via differential pressure explosion puffing (DPEP) pre-gelatinizatio......
期刊： INTERNATIONAL JOURNAL OF FOOD ENGINEERING, 2022; 18 (2)
In the present work, Cordyceps militaris fruiting body was used as protein and natural fibrous structure source to prepare animal free patty. The effe......
期刊： INTERNATIONAL JOURNAL OF FOOD ENGINEERING, 2022; 18 (4)
Morinda officinalis (M. officinalis) polysaccharides are valuable ingredients with various bioactive functions. This work aimed to investigate whether......
期刊： INTERNATIONAL JOURNAL OF FOOD ENGINEERING, 2022; 18 (8-9)
This paper systematically studied the changes of wort characteristic components under various low thermal stress boiling, and separation methods of Di......
期刊： INTERNATIONAL JOURNAL OF FOOD ENGINEERING, 2022; 18 (1)
This paper presents a method for extracting rice bran oil using magnetic immobilized cellulase (MIC) in a magnetic fluidized bed (MFB). Cellulase was ......
期刊： INTERNATIONAL JOURNAL OF FOOD ENGINEERING, 2022; 18 (6)
Corn silk flour is a natural, functional ingredient, rich in dietary fiber and polyphenols. Fortification of a wheat flour-based staple food such as d......
期刊： INTERNATIONAL JOURNAL OF FOOD ENGINEERING, 2022; 18 (5)
Fried loach is a kind of popular flavor food. The effects of repeated frying on peroxide value (PV), acid value (AV), P-anisidine value (P-AV), total ......
期刊： INTERNATIONAL JOURNAL OF FOOD ENGINEERING, 2022; 18 (6)
Ethyl vanillin (EVA) is one of the most popular spices in the world, but it is unstable and is prone to lose its aroma. Host-Guest encapsulation by su......
期刊： INTERNATIONAL JOURNAL OF FOOD ENGINEERING, 2022; 18 (12)
Dextran problem restricts the development of the sugar industry. Although the enzymatic treatment based on alpha-dextranase from Chaetomium gracile (a......
期刊： INTERNATIONAL JOURNAL OF FOOD ENGINEERING, 2022; 18 (4)
Blend of starch and polysaccharide is a secure and feasible modifying method for starch. Effects of konjac glucomannan (KGM) on pasting, retrogradatio......
期刊： INTERNATIONAL JOURNAL OF FOOD ENGINEERING, 2022; 18 (4)
Monascus pigments (MPs), as secondary metabolites of Monascus, are microbial pigments which have been used for thousands of years. MPs are widely used......
期刊： INTERNATIONAL JOURNAL OF FOOD ENGINEERING, 2022; 18 (5)
High purity insoluble dietary fiber (HPIDF) was extracted from Okara by compound enzyme method, and solid emulsifiers with different particle sizes we......
期刊： INTERNATIONAL JOURNAL OF FOOD ENGINEERING, 2022; 18 (10-11)
By simulating the aroma changes during in vitro mastication, we can better understand the aroma changes during rice eating, which is helpful in studyi......
期刊： INTERNATIONAL JOURNAL OF FOOD ENGINEERING, 2022; 18 (2)
The rapid freezing of droplets on the surface of cold carrier particles can reduce the spray freeze-drying time. The coating freezing process can be t......
