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Effect of Retort Processing on Low Sodium Instant Noodle Seasoning Based on Oil-in-Water Emulsions

机译：基于油水乳液的蒸馏加工对低钠方便面调味料的影响

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Melanie Cornelia; Angeline Apriliana; Irene Triyanti;
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1. Effect of retort processing on low sodium instant noodle seasoning based on oil-in-water emulsions [J] . Melanie Cornelia, Angeline Aprilina, Irene Triyanti International Journal of Food Studies . 2021,第1期

机译：基于油包水乳液的蒸馏加工对低钠方便面调味料的影响
2. Processing Optimization of Ecklonia cava Extract-Added Seasoning Sauce for Instant Noodles [J] . Kwon Hyun Park, Ji Sun Lee, Joon Ho Shin, Korean Journal of Fisheries and Aquatic Sciences . 2011,第3期

机译：Ecklonia cava提取物添加方便面调味料的加工工艺优化
3. Effect of Cross-Linking Agents on Physicochemical, Textural Properties and Microstructure of Canned Soy Protein Isolate-Yellow Alkaline Noodles Prepared by Retort Processing [J] . Shin-Yong Yeoh, Abbas F.M. Alkarkhi, Azhar Mat Easa Journal of Food Processing and Preservation . 2014,第3期

机译：交联剂对罐装大豆蛋白分离罐装黄色碱性面条的理化，质地和微观结构的影响
4. One step co-sintering process for low-cost fly ash based ceramic microfiltration membrane in oil-in-water emulsion treatment [C] . Dong Zou, Minghui Qiu, Xianfu Chen AIChE Annual Meeting . 2018

机译：水油乳液处理中低成本飞氨基陶瓷微滤膜的一步共烧结工艺
5. Effects of superheated steam processing on the drying kinetics and textural properties of instant Asian noodles. [D] . Pronyk, Carl. 2007

机译：过热蒸汽处理对速食亚洲面条的干燥动力学和质地特性的影响。
6. Know Your Noodles! Assessing Variations in Sodium Content of Instant Noodles across Countries [O] . Clare Farrand, Karen Charlton, Michelle Crino, 2017

机译：知道你的面条！评估各国方便面的钠含量变化
7. Water-in-Oil-in-Water (W/O/W) Double Emulsion Morphology and Its Degradation on Instant Noodle Seasoning [O] . Irene Raras Nawangsasi, Yoyok Budi Pramono, Antonius Hintono, 2018

机译：水包水 - 水（W / O / W）双乳液形态及其在方便面调味料的降解

Effect of Retort Processing on Low Sodium Instant Noodle Seasoning Based on Oil-in-Water Emulsions

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