Recent advances in processing food powders by using superfine grinding techniques: A review.

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第一作者： Wenjie,Gao

第一单位： School of Ecological Technology and Engineering, Shanghai Institute of Technology, Shanghai, China.

作者： Wenjie,Gao ^[1] ; Feng,Chen ^[2] ; Xi,Wang ^[2] ; Qingran,Meng ^[3]

作者单位： School of Ecological Technology and Engineering, Shanghai Institute of Technology, Shanghai, China. ^[1] Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, South Carolina. ^[2] Nutra Manufacturing, Greenville, South Carolina. ^[3] Engineering Research Center of Perfume & Aroma and Cosmetics of Ministry of Education, School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China. ^[4]

关键词 challenges food powder functionality perspectives physicochemical property superfine grinding

主题词食品(Food);食品处理和加工(Food Handling);粒子大小(Particle Size);粉剂(Powders)

DOI 10.1111/1541-4337.12580

PMID 33337081

发布时间 2021-08-16

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Comprehensive reviews in food science and food safety

2020年19卷4期

2222-2255页

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Recent advances in processing food powders by using superfine grinding techniques: A review.

Comprehensive reviews in food science and food safety

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Comprehensive reviews in food science and food safety

相关期刊

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Recent advances in processing food powders by using superfine grinding techniques: A review.

Comprehensive reviews in food science and food safety

相似文献

Comprehensive reviews in food science and food safety

相关期刊

检索历史清除