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Truong, V., Bhandari, B. R., Howes, T. and Adhikari, B. P. (2002). Analytical model for the prediction of glass transition temperature of food systems. In Harry Levine (Ed.), Amorphous Food and Pharmaceutical Systems (pp. 30-47) United Kingdom: Royal Society of Chemistry. 192  
Adhikari, B., Howes, T., Bhandari, B. R., Yamamoto, S. and Truong, V. (2002) Application of a simplified method based on regular regime approach to determine the effective moisture diffusivity of mixture of low molecular weight sugars and maltodextrin during desorption. Journal of Food Engineering, 54 2: 157-165. doi:10.1016/S0260-8774(01)00203-5 122   26 Cited 27 times in Scopus27 0
Truong, Tuyen, Truong, Vinh, Fukai, Shu and Bhandari, Bhesh (2012) Changes in cracking behavior and milling quality of selected australian rice varieties due to postdrying annealing and subsequent storage. Drying Technology, 30 16: 1831-1843. doi:10.1080/07373937.2012.710692 43   1 Cited 1 times in Scopus1 0
Adhikari, B., Howes, T., Bhandari, B. R. and Truong, V. (2003) Characterization of the surface stickiness of fructose-maltodextrin solutions during drying. Drying Technology, 21 1: 17-34. doi:10.1081/DRT-120017281 174   24 Cited 30 times in Scopus30 0
Tuyen, T.T., Truong, V., Fukai, S. and Bhandari, B. (2009) Effects of high-temperature fluidized bed drying and tempering on kernel cracking and milling quality of Vietnamese rice varieties. Drying Technology, 27 3: 486-494. doi:10.1080/07373930802686099 73   10 Cited 12 times in Scopus12 0
Truong, V., Bhandari, B. R., Howes, T. and Adhikari, B. (2004) Glass transition behaviour of fructose. International Journal of Food Science And Technology, 39 5: 569-578. doi:10.1111/j.1365-2621.2004.00817.x 183   13 Cited 14 times in Scopus14 0
Truong, Vinh, Blakey, Idriss and Whittaker, Andrew K. (2012) Hydrophilic and amphiphilic polyethylene glycol-based hydrogels with tunable degradability prepared by "click" chemistry. Biomacromolecules, 13 12: 4012-4021. doi:10.1021/bm3012924 50   11 Cited 11 times in Scopus11 0
Adhikari, B., Howes, T., Bhandari, B. R. and Truong, V. (2003) In situ characterization of stickiness of sugar-rich foods using a linear actuator driven stickiness testing device. Journal of Food Engineering, 58 1: 11-22. doi:10.1016/S0260-8774(02)00328-X 114   22 Cited 24 times in Scopus24 0
Truong, Vinh. (2003). Modelling of the glass transition temperature of sugar-rich foods and its relation to spray drying of such products PhD Thesis, School of Land, Crop and Food Sciences, The University of Queensland. 506 5
Truong, Vinh, Bhandari, Bhesh R. and Howes, Tony (2005) Optimization of co-current spray drying process of sugar-rich foods. Part I - Moisture and glass transition temperature profile during drying. Journal of Food Engineering, 71 1: 55-65. doi:10.1016/j.jfoodeng.2004.10.017 235   43 Cited 43 times in Scopus43 0
Truong, V., Bhandari, B. R., Howes, T. and Adhikari, B. (2002) Physical aging of amorphous fructose. Journal of Food Science, 67 8: 3011-3018. doi:10.1111/j.1365-2621.2002.tb08852.x 152   7 Cited 9 times in Scopus9 0
Adhikari, B., Howes, T., Bhandari, B. R. and Truong, V. (2001) Stickiness in foods: A review of mechanisms and test methods. International Journal of Food Properties, 4 1: 1-33. doi:10.1081/JFP-100002186 359   91 Cited 99 times in Scopus99 0
Adhikari, B., Howes, T., Bhandari, B. R. and Troung, V. (2003) Surface stickiness of drops of carbohydrate and organic acid solutions during convective drying: Experiments and modeling. Drying Technology, 21 5: 839-873. doi:10.1081/DRT-120021689 113   48 Cited 49 times in Scopus49 0
Adhikari, B. P., Howes, T., Bhandari, B. R. and Truong, V. (2002) Surface stickiness of low molecular weight sugars. Food Industry Journal, 5 2: 112-124. 70  
Adhikari, B., Howes, T., Bhandari, B. and Truong, V. (2002) Surface stickiness of low molecular weight sugars and maltodextrin during drying. Food Industry Journal, 5 2: 112-124. 118