Dielectric properties of soy protein isolate dispersion and its temperature profile during radio frequency heating

Effects of radio frequency assisted blanching on polyphenol oxidase, weight loss, texture, color and microstructure of potato

(2018) Zhenna Zhang et al.   FOOD CHEMISTRY

Effects of Radio Frequency Heating Treatment on Structure Changes of Soy Protein Isolate for Protein Modification

(2017) Chaofan Guo et al.   Food and Bioprocess Technology

Pilot-scale radiofrequency blanching of potato cuboids: heating uniformity

(2017) Zhenna Zhang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Dielectric properties of peanut kernels associated with microwave and radio frequency drying

(2016) Shuang Zhang et al.   BIOSYSTEMS ENGINEERING

Effects of high hydrostatic pressure treatment on structural, allergenicity, and functional properties of proteins from ginkgo seeds

(2016) Hao Zhou et al.   Innovative Food Science & Emerging Technologies

Dielectric properties of dried vegetable powders and their temperature profile during radio frequency heating

(2016) Samet Ozturk et al.   JOURNAL OF FOOD ENGINEERING

Pilot-scale radio frequency pasteurisation of chili powder: heating uniformity and heating model

(2016) Yukun Li et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of freeze–thaw cycles on the emulsion activity and structural characteristics of soy protein isolate

(2015) Juyang Zhao et al.   PROCESS BIOCHEMISTRY

Dielectric Properties of Red Pepper Powder Related to Radiofrequency and Microwave Drying

(2014) Wenchuan Guo et al.   Food and Bioprocess Technology

Dielectric Properties of Raw Milk as Functions of Protein Content and Temperature

(2014) Xinhua Zhu et al.   Food and Bioprocess Technology

Soy proteins: A review on composition, aggregation and emulsification

(2014) K. Nishinari et al.   FOOD HYDROCOLLOIDS

Influence of dielectric properties on the heating rate in free-running oscillator radio frequency systems

(2013) Yang Jiao et al.   JOURNAL OF FOOD ENGINEERING

Temperature- and Moisture-Dependent Dielectric Properties of Macadamia Nut Kernels

(2012) Yunyang Wang et al.   Food and Bioprocess Technology

Dielectric properties of cowpea weevil, black-eyed peas and mung beans with respect to the development of radio frequency heat treatments

(2011) S. Jiao et al.   BIOSYSTEMS ENGINEERING

Inactivation of Bacillus subtilis spores in soybean milk by radio-frequency flash heating

(2010) Kunihiko Uemura et al.   JOURNAL OF FOOD ENGINEERING

Effects of milk concentration and freshness on microwave dielectric properties

(2010) Wenchuan Guo et al.   JOURNAL OF FOOD ENGINEERING

Structural and Emulsifying Properties of Soy Protein Isolate Subjected to Acid and Alkaline pH-Shifting Processes

(2009) Jiang Jiang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Dielectric properties of β-lactoglobulin as influenced by pH, concentration and temperature

(2009) Jasim Ahmed et al.   JOURNAL OF FOOD ENGINEERING

Dielectric properties of egg whites and whole eggs as influenced by thermal treatments

(2009) Jian Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Frequency, moisture and temperature-dependent dielectric properties of chickpea flour

(2008) W. Guo et al.   BIOSYSTEMS ENGINEERING

Functional properties of microwave-treated wheat gluten

(2008) Erkan Yalcin et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Dielectric properties of soybean protein isolate dispersions as a function of concentration, temperature and pH

(2007) Jasim Ahmed et al.   LWT-FOOD SCIENCE AND TECHNOLOGY