Food SPI
Description
No matching items found.
People
Publications
- ● Defects in 3D/4D food printing and their possible solutions: A comprehensive review; Phuhongsung, Pattarapon; Zhang, Min; Devahastin, et al.; 2022; Journal article review
- ● Drying of non-chemically prepared nanofibrillated cellulose from lime residue: Effects of drying methods on fiber morphology, physicochemical properties and redispersibility; Phankijnant, Jirayu; Chiewchan, Naphaporn; Devahastin, et al.; 2023; Journal article
- ● Effect of Compositions and Physical Properties on 3D Printability of Gels from Selected Commercial Edible Insects: Role of Protein and Chitin; Weiwei Zhang, Yisen Jia, Chaofan Guo, et al.; 2024; Journal article
- ● Effect of drying techniques on browning index, phenolic compounds, polysaccharides, triterpenoids and antioxidant activity of tiger milk mushroom (Lignosus rhinocerus) sclerotium; Kanteera Soontharapirakkul, Thidaporn Kotpat; 2023; Journal article
- ● Effect of oscillating magnetic field on freezing rate, phase transition time and supercooling of deionized water; Jarulertwattana P., Siriwattanayotin S., Asavasanti S.; 2020; Journal article