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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. 204  
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)00203-5 143   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 53   1 Cited 2 times in Scopus2 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 183   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 76   11 Cited 13 times in Scopus13 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 190   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 55   14 Cited 15 times in Scopus15 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 120   23 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. 541 11
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.2004.10.017 254   49 Cited 46 times in Scopus46 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 157   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 378   94 Cited 104 times in Scopus104 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 130   52 Cited 50 times in Scopus50 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. 74  
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. 128