| 1 |
Effect of graphene oxide/carbon nanotube ratio on electrochemical behaviors of spongy bone-like reduced graphene oxide/carbon nanotube foam prepared by simple and green approach
Son YR, Park SJ
Chemical Engineering Journal, 373, 1020, 2019 |
| 2 |
State/phase transitions induced by ice recrystallization and its influence on the mechanical properties of potatoes (Solanum tuberosum L.) var. Russet Brown
Kumar PK, Bhunia K, Tang JM, Rasco BA, Takhar PS, Sablani SS
Journal of Food Engineering, 251, 45, 2019 |
| 3 |
Impact of ice crystal development on electrical impedance characteristics and mechanical property of green asparagus stems
Ando Y, Hagiwara S, Nabetani H, Okunishi T, Okadome H
Journal of Food Engineering, 256, 46, 2019 |
| 4 |
Modelling of heat transfer for progressive freeze concentration process by spiral finned crystallizer
Samsuri S, Amran NA, Jusoh M
Chinese Journal of Chemical Engineering, 26(5), 970, 2018 |
| 5 |
A comprehensive accretion model for glaciated icing conditions
Trontin P, Villedieu P
International Journal of Multiphase Flow, 108, 105, 2018 |
| 6 |
Changes in the vitamin C content of mango with water state and ice crystals under state/phase transitions during frozen storage
Zhang Y, Zhao JH, Ding Y, Xiao HW, Sablani SS, Nie Y, Wu SJ, Tang XM
Journal of Food Engineering, 222, 49, 2018 |
| 7 |
Treatment of TNT Red Water Using Ice Crystallization
Jo JH, Kim HS, Kim KJ
Propellants Explosives Pyrotechnics, 43(2), 203, 2018 |
| 8 |
Influence of heating temperature, pH and ions on recrystallization inhibition activity of kappa-carrageenan in sucrose solution
Leiter A, Ludwig A, Gaukel V
Journal of Food Engineering, 195, 14, 2017 |
| 9 |
Effects of high-voltage electrostatic field on the freezing behavior and quality of pork tenderloin
Jia GL, He XL, Nirasawa S, Tatsumi E, Liu HJ, Liu HJ
Journal of Food Engineering, 204, 18, 2017 |
| 10 |
Effects of relationships among freezing rate, ice crystal size and color on surface color of frozen salmon fillet
Kono S, Kon M, Araki T, Sagara Y
Journal of Food Engineering, 214, 158, 2017 |
