Results 221 to 230 of about 14,860 (260)

Effects of radio frequency heating on water distribution and structural properties of grass carp myofibrillar protein gel

Food Chemistry, 2021
Kun Yang, Shaojin Wang, Guangquan Xiong   +2 more
exaly  

Radio frequency heating of green peas ( Pisum sativum L.): The improvement of heating uniformity and its dry blanching effect

Journal of Food Science, 2022
Caiyue Zhang, Yunyang Wang, Hongfei Fu   +2 more
exaly  

Radio frequency pasteurization and heating uniformity of canned pineapple

Journal of Food Science, 2022
Yunyang Wang, Yanmei Chen, Xiangwei Chen   +2 more
exaly  

Radio-frequency heating of fusion plasmas

1998
VTT Energy co-ordinates the national FFUSION research programme and the Finnish activities in the European fusion programme. Finnish fusion research was integrated into the European programme by the contract of association between Tekes and Euratom, which defines the research areas of the Association Euratom-Tekes.
Heikkinen, Jukka, Karttunen, Seppo, Pättikangas, Timo   +2 more
openaire   +1 more source

Radio frequency heating improves water retention of pork myofibrillar protein gel: An analysis from water distribution and structure

Food Chemistry, 2021
Shaojin Wang, Weiqing Sun
exaly  

The influence of casing properties on performance of radio frequency heating for oil sands recovery

Applied Energy, 2020
Zhengxu Wang, Binbin Diao
exaly  

Heating uniformity in radio frequency treated walnut kernels with different size and density

Innovative Food Science and Emerging Technologies, 2022
Yi Zuo, Shaojin Wang, Lixia Hou
exaly  

Performance evaluation of the double screw conveyor in radio frequency systems: Heating uniformity and quality of granular foods

Innovative Food Science and Emerging Technologies, 2022
Shaojin Wang, Bo Ling
exaly  

Universal patterns of radio-frequency heating in nanomaterial-loaded structures

Applied Materials Today, 2021
Muhammad Anas, Aniruddh Vashisth, Eftihia Barnes   +2 more
exaly  

Radio Frequency Heating of Foods: Principles, Applications and Related Properties—A Review

Critical Reviews in Food Science and Nutrition, 2003
Tatiana Koutchma, H S Ramaswamy
exaly