Numerical investigation of coupled heat-mass transfer and expansion in wheat starch-gluten systems during microwave processing: Role of power and initial moisture.
- DOI
- 10.1016/j.crfs.2025.101236
- Published
- 2025
- Container
- Current research in food science
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.1016/j.crfs.2025.101236,
title = {Numerical investigation of coupled heat-mass transfer and expansion in wheat starch-gluten systems during microwave processing: Role of power and initial moisture.},
author = {Wu Y and Yang H and Tao Y and Yan B and Hu J and Zhang N and Zhang Y and Wang K and Zhao J and Chen W and Fan D},
year = {2025},
journal = {Current research in food science},
doi = {10.1016/j.crfs.2025.101236},
url = {https://doi.org/10.1016/j.crfs.2025.101236}
}RIS
TY - JOUR TI - Numerical investigation of coupled heat-mass transfer and expansion in wheat starch-gluten systems during microwave processing: Role of power and initial moisture. AU - Wu Y AU - Yang H AU - Tao Y AU - Yan B AU - Hu J AU - Zhang N AU - Zhang Y AU - Wang K AU - Zhao J AU - Chen W AU - Fan D PY - 2025 JO - Current research in food science DO - 10.1016/j.crfs.2025.101236 UR - https://doi.org/10.1016/j.crfs.2025.101236 ER -
APA
Y, W., H, Y., Y, T., B, Y., J, H., N, Z., Y, Z., K, W., J, Z., W, C., & D, F. (2025). Numerical investigation of coupled heat-mass transfer and expansion in wheat starch-gluten systems during microwave processing: Role of power and initial moisture.. Current research in food science. https://doi.org/10.1016/j.crfs.2025.101236
Source records
- pubmed · retrieved 2026-09-27T09:56:15.032Z