机译:小麦面筋的高水分挤出:挤出过程中螺杆部分的聚合行为建模
Institute of Process Engineering in Life Sciences, Chair of Food Process Engineering, Karlsruhe Institute of Technology;
Institute of Process Engineering in Life Sciences, Chair of Food Process Engineering, Karlsruhe Institute of Technology;
Institute for Process Control and Innovative Energy Conversion, Mannheim University of Applied Sciences;
Institute of Process Engineering in Life Sciences, Chair of Food Process Engineering, Karlsruhe Institute of Technology;
Institute of Process Engineering in Life Sciences, Chair of Food Process Engineering, Karlsruhe Institute of Technology;
Wheat gluten; Extrusion; Meat analog; Modeling; Process control; Infrared sensor;
机译:小麦面筋的高水分挤出:工艺参数,蛋白质聚合和最终产品特性之间的关系
机译:小麦面筋高水分挤压:工艺参数,蛋白质聚合和最终产品特性之间的关系
机译:肉类模拟产品高水分挤压过程中影响小麦面筋聚合的工艺条件
机译:聚合物挤出中熔体压力发展的建模:工艺设置和螺杆几何形状的影响
机译:在双螺杆挤出系统中模拟挤出过程和反应动力学。
机译:稻荞麦无麸质意大利面:加工参数对品质特性的影响和挤压烹饪工艺的优化
机译:聚合物加工计算机造型共旋转双螺杆挤出 - 非协聚螺杆配置