Work

Multiphysics pore-scale model for the rehydration of porous foods

Year: 2013

Type: article

Source: Innovative Food Science & Emerging Technologies

DOI: 10.1016/j.ifset.2013.11.008

Authors: R.G.M. van der Sman, F.J. Vergeldt, H. Van As, G. van Dalen, A. Voda, J.P.M. van Duynhoven

Institutions: Wageningen University & Research, Unilever Research and Development Vlaardingen

Language: English

Topic: Food Drying and Modeling

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: green

OpenAlex ID: W2037731179

FWCI: 3.015

Cites: 56

Cited by: 29

Related to: 10