日期 影响因子
日期:
2020 年 — 2026 年
2020
2021
2022
2023
2024
2025
2026
影响因子:
–

Comparing Sodium Redistribution, Cooking Performance, Texture, and Sensory Properties of Guar Gum and Semperfresh Salt-Coated Noodles

比较瓜尔胶和Semperfresh盐渍面条的钠重新分布、烹饪性能、质地和感官特性

期刊:ACS Omega
影响因子:4.3
doi:10.1021/acsomega.5c12150
Yeoh, Shin-Yong; Zulkipli, Ahmad Syahir; Tan, Thuan-Chew; Utra, Uthumporn; Tan, Hui-Ling; Mat Easa, Azhar
发表日期：2026
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Sensory, structural breakdown, microstructure, salt release properties, and shelf life of salt-coated air-dried yellow alkaline noodles

盐渍风干黄碱面的感官特性、结构破坏、微观结构、盐释放特性及保质期研究

期刊:npj Science of Food
影响因子:7.8
doi:10.1038/s41538-023-00183-5
Yeoh, Shin-Yong; Tan, Hui-Ling; Muhammad, Lubowa; Tan, Thuan-Chew; Murad, Maizura; Mat Easa, Azhar
发表日期：2023
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Influence of low-level gelling agents on the dissolution and in-vitro nutrient release study of coconut water-based hydrogel

低浓度凝胶剂对椰子水基水凝胶溶解和体外营养释放的影响研究

期刊:Journal of Food Science and Technology-Mysore
影响因子:3.3
doi:10.1007/s13197-021-05045-0
Seow, Eng-Keng; Muthu, Vikneswaran; Che Muhamed, Ahmad Munir; Ooi, Cheong Hwa; Singh, Rabindarjeet; Mat Easa, Azhar; Tan, Thuan-Chew
发表日期：2022
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