Turnitin
降AI改写
早检测系统
早降重系统
Turnitin-UK版
万方检测-期刊版
维普编辑部版
Grammarly检测
Paperpass检测
checkpass检测
PaperYY检测
Review of green food processing techniques. Preservation, transformation, and extraction
This review presents innovative food processing techniques and their role in promoting
sustainable food industry. These techniques (such as microwave, ultrasound, pulse electric …
sustainable food industry. These techniques (such as microwave, ultrasound, pulse electric …
New challenges in polymer foaming: A review of extrusion processes assisted by supercritical carbon dioxide
M Sauceau, J Fages, A Common, C Nikitine… - Progress in Polymer …, 2011 - Elsevier
It is well known that supercritical carbon dioxide (sc-CO2) is soluble in molten polymers and
acts as a plasticizer. The dissolution of sc-CO2 leads to a decrease in the viscosity of the …
acts as a plasticizer. The dissolution of sc-CO2 leads to a decrease in the viscosity of the …
Supercritical carbon dioxide as a green solvent for processing polymer melts: Processing aspects and applications
SP Nalawade, F Picchioni, L Janssen - Progress in polymer science, 2006 - Elsevier
Supercritical carbon dioxide (CO2) is well established for use as a processing solvent in
polymer applications such as polymer modification, formation of polymer composites …
polymer applications such as polymer modification, formation of polymer composites …
Supercritical CO2-applied equipment for chemical synthesis and transformation: Current status and perspectives
J Shi, X Kang, L Mao, Y Jiang, S Zhao, Y Liu… - Chemical Engineering …, 2023 - Elsevier
Due to the fascinating properties of low viscosity, zero surface tension, high gas-like
diffusivity and high liquid-like density, as well as the characteristics of nontoxic …
diffusivity and high liquid-like density, as well as the characteristics of nontoxic …
Nucleation and expansion during extrusion and microwave heating of cereal foods
Expansion of biopolymer matrices is the basis for the production of a wide variety of cereal
foods. A limited number of manufacturing processes provide practical solutions for the …
foods. A limited number of manufacturing processes provide practical solutions for the …
Supercritical carbon dioxide applications in food processing
There are global trends for develo** green and sustainable technologies in food
processing, due to the growing awareness of the importance of environmental preservation …
processing, due to the growing awareness of the importance of environmental preservation …
Application of physical blowing agents in extrusion cooking of protein enriched snacks: Effects on product expansion, microstructure, and texture
S Luo, F Koksel - Trends in Food Science & Technology, 2023 - Elsevier
Background Protein enriched snacks market is growing extensively due to the increasing
demand for healthier and convenient food options. Extrusion cooking is the most common …
demand for healthier and convenient food options. Extrusion cooking is the most common …
Supercritical fluids and the food industry
NL Rozzi, RK Singh - … reviews in food science and food safety, 2002 - Wiley Online Library
This paper reviews the use of supercritical fluids in various aspects of the food industry, and
is divided into six different areas: modeling of supercritical fluids, separation of extracted …
is divided into six different areas: modeling of supercritical fluids, separation of extracted …
Reactive extrusion: A review of the physicochemical changes in food systems
In recent years, the functionalization of food-based materials has generated considerable
interest as a new route to develop clean label ingredients intended to replace chemically …
interest as a new route to develop clean label ingredients intended to replace chemically …
Effect of different heat-treatment times and applied shear on secondary structure, molecular weight distribution, solubility and rheological properties of pea protein …
SM Beck, K Knoerzer, J Sellahewa, MA Emin… - Journal of food …, 2017 - Elsevier
A capillary rheometer study was carried out to expose a pea protein isolate to defined shear
rates in a range of 250–3000 s− 1 and heat-treatment times of 0.5, 5 and 20 min at 130° C …
rates in a range of 250–3000 s− 1 and heat-treatment times of 0.5, 5 and 20 min at 130° C …