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Heping Li & Hosahalli
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Articles from other publishers (20)
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Sahylin Muñiz-Becerá, Lilia Leticia Méndez-Lagunas, Juan Rodríguez-Ramírez & Anabel López-Ortiz. (2020) Structural properties and solute transfer relationships during sucrose and stevia osmotic dehydration of apple. Journal of Food Measurement and Characterization 14:4, pages 2310-2319.
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P. Fito & A. Chiralt. (2016) Food Matrix Engineering: The Use of the Water-Structure-Functionality Ensemble in Dried Food Product Development. Food Science and Technology International 9:3, pages 151-156.
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J.M. Barat, P. Fito & A. Chiralt. (2001) Modeling of simultaneous mass transfer and structural changes in fruit tissues. Journal of Food Engineering 49:2-3, pages 77-85.
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