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Jiajia Fang, Chongxin Liu, Chung-Lim Law, Arun S. Mujumdar, Hong-Wei Xiao & Chunjiang Zhang. (2023) Superheated steam processing: An emerging technology to improve food quality and safety. Critical Reviews in Food Science and Nutrition 63:27, pages 8720-8736.
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Hui Wang, Xu Duan, Liuliu Duan & Guangyue Ren. (2020) Mutual transformation of the water binding state and moisture diffusion characteristics of Chinese yams during microwave freeze drying. Drying Technology 39:1, pages 66-76.
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Somboon Wetchakama, Somkiat Prachayawarakorn & Somchart Soponronnarit. (2019) Change of mechanical properties related to starch gelatinization and moisture content of rice kernel during fluidized bed drying. Drying Technology 37:9, pages 1173-1183.
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Bin Li, Wenkui Zhu, Pengfei Wang, Duanfeng Lu, Le Wang & Bing Wang. (2018) Fast drying of cut tobacco in drop tube reactor and its effect on petroleum ether tobacco extracts. Drying Technology 36:11, pages 1304-1312.
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Jianbo Liu, Litao Zang, Qing Xu, Ruifang Wang & Zhanyong Li. (2017) Drying of soy sauce residue in superheated steam at atmospheric pressure. Drying Technology 35:13, pages 1655-1662.
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Zhongyuan Zhang, Qiuyu Wei, Chunju Liu, Dajing Li, Chunquan Liu & Nin Jiang. (2017) Comparison of four pretreatments on the drying behavior and quality of taro (Colocasia esculenta L. Schott) slices during intermittent microwave vacuum-assisted drying. Drying Technology 35:11, pages 1347-1357.
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Rani Puthukulangara Ramachandran, Justin Bourassa, Jitendra Paliwal & Stefan Cenkowski. (2017) Effect of temperature and velocity of superheated steam on initial condensation of distillers’ spent grain pellets during drying. Drying Technology 35:2, pages 182-192.
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Petcharat Jaiboon, Nattapol Poomsa-ad, Patcharee Tungtrakul & Somchart Soponronnarit. (2016) Improving head rice yield of glutinous rice by novel parboiling process. Drying Technology 34:16, pages 1991-1999.
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Kanda Rodchuajeen, Chalida Niamnuy, Chulaluck Charunuch, Somchart Soponronnarit & Sakamon Devahastin. (2016) Stabilization of rice bran via different moving-bed drying methods. Drying Technology 34:15, pages 1854-1867.
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Naruebodee Srisang, Somchart Soponronnarit, Ratiya Thuwapanichayanan & Somkiat Prachayawarakorn. (2016) Modeling heat and mass transfer–induced stresses in germinated brown rice kernels during fluidized bed drying. Drying Technology 34:6, pages 619-634.
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Articles from other publishers (14)
Yuanxiao Liu, Mengmeng Li, Di Jiang, Erqi Guan, Ke Bian & Yingquan Zhang. (2023) Superheated steam processing of cereals and cereal products: A review. Comprehensive Reviews in Food Science and Food Safety 22:2, pages 1360-1386.
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Maria Eugenia Araujo Silva Oliveira, Rosemar Antoniassi, Allan Eduardo Wilhelm, Manuela Cristina Pessanha de Araujo Santiago, Sidney Pacheco, Priscila Zaczuk Bassinello, José Manoel Colombari Filho, Carlos Wanderlei Piler de Carvalho & Cristina Yoshie Takeiti. (2022) Short germination and debranning affect bioactive compounds and pasting properties of rice genotypes. Journal of Food Processing and Preservation 46:11.
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Hanru Liu, Yurong He, Tianqi Tang & Ming Zhai. (2022) Cracking prediction of germinated brown rice based on intragranular drying kinetics. Powder Technology 406, pages 117587.
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Lijuan Wang, Libo Wang, Aili Wang, Ju Qiu & Zaigui Li. (2021) Inhibiting effect of superheated steam processing on milling characteristics deterioration induced by storage of common buckwheat. LWT 145, pages 111375.
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Liuyang Shen, Ming Gao, Yong Zhu, Chenghai Liu, Lei Wang, Md Kamruzzaman, Chai Liu & Xianzhe Zheng. (2021) Microwave drying of germinated brown rice: Correlation of drying characteristics with the final quality. Innovative Food Science & Emerging Technologies 70, pages 102673.
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Jiangnan Huang, Qin Guo, Muhammad Faisal Manzoor, Zhongwei Chen & Bin Xu. (2021) Evaluating the sterilization effect of wheat flour treated with continuous high-speed-stirring superheated steam. Journal of Cereal Science 99, pages 103199.
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Eunyeong Sim, Eunhee Park, Fengyun Ma, Byung-Kee Baik, Jorge M. Fonseca & Stephen R. Delwiche. (2020) Sensory and physicochemical properties of whole wheat salted noodles under different preparations of bran. Journal of Cereal Science 96, pages 103112.
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Lijuan Wang, Libo Wang, Ju Qiu & Zaigui Li. (2020) Effects of superheated steam processing on common buckwheat grains: Lipase inactivation and its association with lipidomics profile during storage. Journal of Cereal Science 95, pages 103057.
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Supaluck Kraithong, Suyong Lee & Saroat Rawdkuen. (2018) Effect of red Jasmine rice replacement on rice flour properties and noodle qualities. Food Science and Biotechnology 28:1, pages 25-34.
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Titaporn Tumpanuvatr, Weerachet Jittanit & Vipa Surojanametakul. (2018) Effects of drying conditions in hybrid dryer on the GABA rice properties. Journal of Stored Products Research 77, pages 177-188.
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Yueming Hu, Lijuan Wang & Zaigui Li. (2018) Superheated steam treatment on wheat bran: Enzymes inactivation and nutritional attributes retention. LWT 91, pages 446-452.
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Yueming Hu, Lijuan Wang, Hong Zhu & Zaigui Li. (2017) Superheated steam treatment improved flour qualities of wheat in suitable conditions. Journal of Food Processing and Preservation 41:6, pages e13238.
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Yueming Hu, Lijuan Wang & Zaigui Li. (2017) Modification of protein structure and dough rheological properties of wheat flour through superheated steam treatment. Journal of Cereal Science 76, pages 222-228.
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Yueming Hu, Lijuan Wang, Hong Zhu & Zaigui Li. (2017) Modification of physicochemical properties and in vitro digestibility of wheat flour through superheated steam processing. Journal of Cereal Science 74, pages 231-237.
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