Innovative hybrid strategy for efficient production of high-quality freeze-dried instant noodles: Combination of laser with leavening agent

Establishment of a hybrid drying strategy for instant cream mushroom soup based on starch retrogradation behavior

(2020) Wenchao Liu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Freeze-Drying of Blueberries: Effects of Carbon Dioxide (CO2) Laser Perforation as Skin Pretreatment to Improve Mass Transfer, Primary Drying Time, and Quality

(2020) Pablo Munzenmayer et al.   Foods

Microporous modified atmosphere packaging to extend shelf life of fresh foods: A review

(2020) Ping Qu et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Establishment of Lower Hygroscopicity and Adhesion Strategy for Infrared-Freeze-Dried Blueberries Based on Pretreatments Using CO2 Laser in Combination with Ultrasound

(2020) Xiuxiu Teng et al.   Food and Bioprocess Technology

Combined LF-NMR and Artificial Intelligence for Continuous Real-Time Monitoring of Carrot in Microwave Vacuum Drying

(2019) Qing Sun et al.   Food and Bioprocess Technology

Nanotechnology – A shelf life extension strategy for fruits and vegetables

(2019) Wenchao Liu et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Suitability of LF-NMR to analysis water state and predict dielectric properties of Chinese yam during microwave vacuum drying

(2019) Linlin Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Quality and Public Health Concerns of Instant Noodles as Influenced by Raw Materials and Processing Technology

(2019) Ololade H. Adejunwon et al.   FOOD REVIEWS INTERNATIONAL

Manipulating raw noodle crystallinity to control the hardness of cooked noodle

(2019) Aoxing Tang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Combination of LF-NMR and BP-ANN to monitor water states of typical fruits and vegetables during microwave vacuum drying

(2019) Qing Sun et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Drying treatments on Chinese yam (Dioscorea spp.) prior to wet milling influence starch molecular structures and physicochemical properties

(2019) Xu Duan et al.   FOOD HYDROCOLLOIDS

Recent developments in high efficient freeze-drying of fruits and vegetables assisted by microwave: A review

(2018) Kai Fan et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effect of steaming on the quality characteristics of frozen cooked noodles

(2015) Li-Jun Luo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microwave Freeze Drying of Apple Slices Based on the Dielectric Properties

(2012) Xu Duan et al.   DRYING TECHNOLOGY