4.3 Article

Density, viscosity, and surface tension of five vegetable oils at elevated temperatures: Measurement and modeling

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Food Science & Technology

Effects of Temperature, Time and Composition on Food Oil Surface Tension

Tong Xu et al.

FOOD BIOPHYSICS (2017)

Article Food Science & Technology

Comparison of Oxidative Stability among Edible Oils under Continuous Frying Conditions

Ting-ting Xu et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2015)

Article Agricultural Engineering

Temperature dependence of density and viscosity of vegetable oils

Bernat Esteban et al.

BIOMASS & BIOENERGY (2012)

Article Agricultural Engineering

Temperature-dependent viscosity correlations of vegetable oils and biofuel-diesel mixtures

Nadir Yilmaz

BIOMASS & BIOENERGY (2011)

Article Engineering, Chemical

Effect of repeated frying on the viscosity, density and dynamic interfacial tension of palm and olive oil

E. P. Kalogianni et al.

JOURNAL OF FOOD ENGINEERING (2011)

Article Chemistry, Applied

Emissions of volatile aldehydes from heated cooking oils

Harinageswara Rao Katragadda et al.

FOOD CHEMISTRY (2010)

Article Chemistry, Physical

On the interfacial behavior of ionic liquids: Surface tensions and contact angles

Jose Restolho et al.

JOURNAL OF COLLOID AND INTERFACE SCIENCE (2009)

Article Food Science & Technology

Review of mechanisms, conditions, and factors involved in the oil uptake phenomenon during the deep-fat frying process

Aman Mohammad Ziaiifar et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2008)

Review Food Science & Technology

Chemistry of deep-fat frying oils

E. Choe et al.

JOURNAL OF FOOD SCIENCE (2007)

Review Chemistry, Physical

Review: Mechanism of oil uptake during deep-fat frying and the surfactant effect-theory and myth

Dina Dana et al.

ADVANCES IN COLLOID AND INTERFACE SCIENCE (2006)

Article Biotechnology & Applied Microbiology

Modelling oil absorption during post-frying cooling - I: Model development

P Bouchon et al.

FOOD AND BIOPRODUCTS PROCESSING (2005)

Article Biotechnology & Applied Microbiology

Modelling oil absorption during post-frying cooling - II: Solution of the mathematical model, model testing and simulations

P Bouchon et al.

FOOD AND BIOPRODUCTS PROCESSING (2005)

Article Food Science & Technology

Mechanism and reduction of fat uptake in deep-fat fried foods

M Mellema

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2003)

Article Engineering, Chemical

Integrated approach to deep fat frying: engineering, nutrition, health and consumer aspects

IS Saguy et al.

JOURNAL OF FOOD ENGINEERING (2003)

Article Food Science & Technology

Influence of oil temperature on convective heat transfer during immersion frying

LJ Hubbard et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2000)