Numerical investigation of coupled heat-mass transfer and expansion in wheat starch-gluten systems during microwave processing: Role of power and initial moisture
微波加工过程中小麦淀粉-面筋体系耦合传热传质与膨胀的数值研究:功率和初始水分的作用
期刊:Current Research in Food Science
影响因子:7
doi:10.1016/j.crfs.2025.101236
Wu, Yejun; Yang, Huayu; Tao, Yuan; Yan, Bowen; Hu, Jian; Zhang, Nana; Zhang, Yin; Wang, Kai; Zhao, Jianxin; Chen, Wei; Fan, Daming