화학공학소재연구정보센터
검색결과 : 42건
No. Article
1 Optimisation of umbu juice spray drying, and physicochemical, microbiological and sensory evaluation of atomised powder
de Souza MMB, Santos AMP, Converti A, Maciel MIS
Journal of Microencapsulation, 37(3), 230, 2020
2 High pressure processing of European sea bass (Dicentrarchus labrax) fillets and tools for flesh quality and shelf life monitoring
Tsironi T, Anjos L, Pinto PIS, Dimopoulos G, Santos S, Santa C, Manadas B, Canario A, Taoukis P, Power D
Journal of Food Engineering, 262, 83, 2019
3 Characterisation of peppermint (Mentha piperita L.) essential oil encapsulates
Yilmaztekin M, Levic S, Kalusevic A, Cam M, Bugarski B, Rakic V, Pavlovic V, Nedovic V
Journal of Microencapsulation, 36(2), 109, 2019
4 Particle swarm optimization as alternative tool to sensory evaluation to produce high-quality low-sodium fish sauce via electrodialysis
Ratanasanya S, Chindapan N, Polvichai J, Sirinaovakul B, Devahastin S
Journal of Food Engineering, 228, 84, 2018
5 솔방울 탄화물의 외용제 제조: 물리적 안정성 평가 및 관능 평가
최지호, 성시우, 이은석, 남종현, 최영욱
Polymer(Korea), 42(6), 1005, 2018
6 Physical properties, morphology and saltiness of salt particles as affected by spray drying conditions and potassium chloride substitution
Chindapan N, Niamnuy C, Devahastin S
Powder Technology, 326, 265, 2018
7 Effect of pregelatinized starch paste on the ease of swallowing high-moisture content bread
Sugiura F, Ito S, Arai E
Journal of Food Engineering, 214, 209, 2017
8 Scale-up of Dry Hopping Trials: Importance of Scale for Aroma and Taste Perceptions
Schnaitter M, Kell A, Kollmannsberger H, Schull F, Gastl M, Becker T
Chemie Ingenieur Technik, 88(12), 1955, 2016
9 Gloss evaluation and prediction of achromatic low-gloss textured surfaces from the automotive industry
Passaro C, Bidoret JS, Baron S, Delafosse D, Eterradossi O
Color Research and Application, 41(2), 154, 2016
10 Sensory and surface-active properties of protein hydrolysates based on Atlantic salmon (Salmo salar) by-products
Aspevik T, Totland C, Lea P, Oterhals A
Process Biochemistry, 51(8), 1006, 2016