Anh Nghi Minh Le 个人学术档案 - 学术资源搜索

引用次数

	总计	2020 年至今
引用	23	23
h 指数	3	3
i10 指数	1	1

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12

6

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合著作者

jozef kokiniProfessor of Food Engineering, Purdue University在 purdue.edu 的电子邮件经过验证
Merve Yildirim ErturkPurdue University在 purdue.edu 的电子邮件经过验证
Yul Hui ShimChemical and Materials Engineering, University of Suwon在 suwon.ac.kr 的电子邮件经过验证
Simon RogersUniversity of Illinois at Urbana-Champaign在 illinois.edu 的电子邮件经过验证

Anh Nghi Minh Le

Anh Nghi Minh Le

Purdue University

在 purdue.edu 的电子邮件经过验证

Food physics and rheology


标题按引用次数排序按年份排序按标题排序	引用次数引用次数	年份
Effect of fat on non-linear rheological behavior of processed cheese spreads using coupled amplitude-frequency sweeps, Fourier Transform-Chebyshev polynomials method, sequence … ANM Le, MY Erturk, J Kokini Journal of Food Engineering 336, 111193, 2023	13	2023
Advances in Large Amplitude Oscillatory Shear Rheology of Food Materials M Yildirim Erturk, ANM Le, J Kokini Frontiers in Food Science and Technology 3, 1130165, 2023	6	2023
A critical study of the nonlinear rheological properties in major classes of foods using the Sequence of Physical Processes (SPP) method and the Fourier Transform Coupled with … ANM Le, MY Erturk, YH Shim, SA Rogers, J Kokini Food Research International, 2023	4	2023
Applying the SPP nonlinear rheology framework to characterize the effect of fermentation time and the gluten-to-chickpea flour ratio in yeasted bread Y Murata, ANM Le, J Kokini Journal of Food Engineering 386, 112282, 2025		2025
Analyzing Nonlinear Rheological Properties of Food Through Fourier Transform Coupled With Chebyshev Decomposition and Sequential Physical Processes Methodologies AMN Le Purdue University, 2023		2023

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