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M

Md Zohurul Islam

shahjalal university of science & technology (sust)

H指数:16

被引数:804

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Impact of Foam Mat Drying Methods on Physicochemical Properties, Anthocyanin Stability, and Probiotic Viability in Jamun (Syzygium Cumini) Juice Powders

泡沫垫干燥方法对浆果（Syzygium Cumini）果汁粉的理化性质、花青素稳定性和益生菌存活率的影响

JOURNAL OF FOOD SCIENCE

IF3.4

2025-12-010

OA

Impact of maltodextrin, egg white protein addition and microwave-assisted foam mat drying on drying kinetics, microstructures, physicochemical and quality attributes of jackfruit juice powder

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-05-010

OAAI

Effects of Apple Juice Manufacturing Processes on Procyanidin Concentration and Nondestructive Analysis by Fluorescence Fingerprint

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2021-02-095

PREAI

Processing of green tea pastes by micro wet milling system: Influences on physicochemical and functional properties

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2020-08-019

OAAI

Degradation Kinetics and Storage Stability of Vacuum Spray-Dried Micro Wet-Milled Orange Juice (Citrus unshiu) Powder

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2017-02-079

PREAI

Producing liquid-core hydrogel beads by reverse spherification: Effect of secondary gelation on physical properties and release characteristics

FOOD HYDROCOLLOIDS

IF12.4

2017-01-0150

PREAI

Effects of micro wet milling and vacuum spray drying on the physicochemical and antioxidant properties of orange (Citrus unshiu) juice with pulp powder

微湿磨和真空喷雾干燥对果肉粉橙 (Citrus unshiu) 汁理化和抗氧化性能的影响

FOOD AND BIOPRODUCTS PROCESSING

IF3.4

2017-01-0154

PREAI

Effect of vacuum spray drying on the physicochemical properties, water sorption and glass transition phenomenon of orange juice powder

JOURNAL OF FOOD ENGINEERING

IF5.8

2016-01-0195

PREAI