Alex Eduardo Alvino Granados

Alex Eduardo Alvino Granados

Hiroshima University - Higashihiroshima / Japan
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 4621650
広島大学
person_outline Alex Eduardo Alvino Granados's MOST POPULAR ARTICLES
1-) Effects of maltodextrin and pulp on the water sorption, glass transition, and caking properties of freeze-dried mango powderS Fongin, AEA Granados, N Harnkarnsujarit, Y Hagura, K KawaiJournal of Food Engineering 247, 95-103, 2019412019
2-) Continuously Distributed Glass Transition of Maca (Lepidium meyenii Walpers) Powder and Impact on Caking PropertiesAE Alvino Granados, S Fongin, Y Hagura, K KawaiFood Biophysics 14, 437-445, 201982019
3-) Effect of cellulose powder content on the water sorption, glass transition, mechanical relaxation, and caking of freeze-dried carbohydrate blend and food powdersAEA Granados, K KawaiLWT 148, 111798, 202122021
4-) Effect of Glass Transition Temperature Range on the Caking Behavior of Freeze-dried Carbohydrate Blend PowdersAE Alvino Granados, T Mochizuki, K KawaiFood Engineering Reviews, 202072020
5-) Browning, Starch Gelatinization, Water Sorption, Glass Transition, and Caking Properties of Freeze-dried Maca (Lepidium meyenii Walpers) PowdersAE Alvino Granados, K KawaiJournal of Applied Glycoscience 67 (4), 111-117, 202062020