Evaluation of surface structure, water sorption properties, water plasticizing effect, and color stability of dried chrysanthemums-Reference-Cited by-同舟云学术

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Evaluation of surface structure, water sorption properties, water plasticizing effect, and color stability of dried chrysanthemums

Published:2024-09 Issue: Volume:108 Page:102367
ISSN:0022-474X
Container-title:Journal of Stored Products Research
language:en
Short-container-title:Journal of Stored Products Research

Author:

Cheng Xinfeng^ORCID,Wang Shihao,Yang Zhifu,Li Xiangxiang,Hong Lijie

Publisher

Elsevier BV

Reference32 articles.

1. State diagram, water sorption isotherms and color stability of pumpkin (Cucurbita pepo L.);Al-Ghamdi;J. Food Eng.,2020

2. Moisture adsorption isotherms and thermodynamic properties of green and roasted Yerba mate (Ilex paraguariensis);Cervenka;Food Biosci.,2015

3. Water adsorption properties of microalgae powders: thermodynamic analysis and structural characteristics;Cheng;J. Stored Prod. Res.,2023

4. Moisture adsorption in water caltrop (Trapa bispinosa Roxb.) pericarps: thermodynamic properties and glass transition;Cheng;J. Food Process. Eng.,2020

5. Evaluation of water sorption isotherm, glass transition temperature, vitamin C, and color stability of mango peel powder during storage;Ferrari;SN Appl. Sci.,2021

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