Results 221 to 230 of about 14,619 (258)

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
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, Hongfei Fu, Yunyang Wang
exaly  

Radio frequency pasteurization and heating uniformity of canned pineapple

Journal of Food Science, 2022
Yunyang Wang
exaly  

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

Food Chemistry, 2021
Kun Yang, 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
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  

Effect of surrounding medium on radio frequency (RF) heating uniformity of corn flour

Journal of Food Engineering, 2021
Fanbin Kong
exaly  

Radio frequency heating of corn flour: Heating rate and uniformity

Innovative Food Science and Emerging Technologies, 2017
Samet ÖztÜrk, Fanbin Kong
exaly  

Evaluation of radio-frequency heating in controlling Salmonella enterica in raw shelled almonds

International Journal of Food Microbiology, 2017
Dong-Hyun Kang
exaly