{"id":257,"date":"2019-02-16T17:06:56","date_gmt":"2019-02-16T22:06:56","guid":{"rendered":"http:\/\/site.caes.uga.edu\/foodenglab\/?page_id=257"},"modified":"2023-05-02T09:15:02","modified_gmt":"2023-05-02T13:15:02","slug":"thermodynamics-computational-modeling","status":"publish","type":"page","link":"https:\/\/site.caes.uga.edu\/foodenglab\/publications\/thermodynamics-computational-modeling\/","title":{"rendered":"Thermodynamics & Computational Modeling"},"content":{"rendered":"\n

Ferrua, M. J., Kong, F.<\/strong>, & Singh, R. P. (2011). Computational modeling of gastric digestion and the role of food material properties. Trends in Food Science & Technology<\/i>, 22<\/i>(9), 480-491.<\/a><\/p>\n\n\n\n

Kong, F<\/strong>., Tang, J., Rasco, B., & Crapo, C. (2007). Kinetics of salmon quality changes during thermal processing. Journal of Food Engineering<\/i>, 83<\/i>(4), 510-520.<\/a><\/p>\n\n\n\n

Ling, B., Tang, J., Kong, F<\/strong>., Mitcham, E. J., & Wang, S. (2015). Kinetics of food quality changes during thermal processing: a review. Food and Bioprocess Technology<\/i>, 8<\/i>(2), 343-358.<\/a><\/p>\n\n\n\n

Kong, F<\/strong>., & Chang, S. K. (2009). Statistical and kinetic studies of the changes in soybean quality during storage as related to soymilk and tofu making. Journal of food science<\/i>, 74<\/i>(2), S81-S89.<\/a><\/p>\n\n\n\n

Flores, F. P., & Kong, F<\/strong>. (2017). In vitro release kinetics of microencapsulated materials and the effect of the food matrix. Annual review of food science and technology<\/i>, 8<\/i>, 237-259.<\/a><\/p>\n\n\n\n

Taitano, L. Z., Singh, R. P., Lee, J. H., & Kong, F<\/strong>. (2012). Thermodynamic analysis of moisture adsorption isotherms of raw and blanched almonds. Journal of Food Process Engineering<\/i>, 35<\/i>(6), 840-850.<\/a><\/p>\n\n\n\n

Ferrua, M. J., Kong, F.<\/strong>, & Singh, R. P. (2011). Computational modeling of gastric digestion and the role of food material properties. Trends in Food Science & Technology<\/i>, 22<\/i>(9), 480-491.<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Ferrua, M. J., Kong, F., & Singh, R. P. (2011). Computational modeling of gastric digestion and the role of food material properties. Trends in Food Science & Technology, 22(9), 480-491. Kong, F., Tang, J., Rasco, B., & Crapo, C. (2007). Kinetics of salmon quality changes during thermal processing. Journal of Food Engineering, 83(4), 510-520. Ling, B., Tang, J., Kong, […]<\/p>\n","protected":false},"author":524,"featured_media":0,"parent":117,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-full.php","meta":{"footnotes":""},"class_list":["post-257","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/site.caes.uga.edu\/foodenglab\/wp-json\/wp\/v2\/pages\/257","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/site.caes.uga.edu\/foodenglab\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/site.caes.uga.edu\/foodenglab\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/site.caes.uga.edu\/foodenglab\/wp-json\/wp\/v2\/users\/524"}],"replies":[{"embeddable":true,"href":"https:\/\/site.caes.uga.edu\/foodenglab\/wp-json\/wp\/v2\/comments?post=257"}],"version-history":[{"count":7,"href":"https:\/\/site.caes.uga.edu\/foodenglab\/wp-json\/wp\/v2\/pages\/257\/revisions"}],"predecessor-version":[{"id":504,"href":"https:\/\/site.caes.uga.edu\/foodenglab\/wp-json\/wp\/v2\/pages\/257\/revisions\/504"}],"up":[{"embeddable":true,"href":"https:\/\/site.caes.uga.edu\/foodenglab\/wp-json\/wp\/v2\/pages\/117"}],"wp:attachment":[{"href":"https:\/\/site.caes.uga.edu\/foodenglab\/wp-json\/wp\/v2\/media?parent=257"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}