1. A continuum‐approach modeling of surface composition and ternary component distribution inside low fat milk emulsions during single droplet drying. Issue 7 (6th February 2017) Authors: Putranto, Aditya; Foerster, Martin; Woo, Meng Wai; Selomulya, Cordelia; Chen, Xiao Dong Journal: AIChE journal Issue: Volume 63:Issue 7(2017) Page Start: 2535 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. A fully coupled multiphase model for infrared‐convective drying of sweet potato. (12th August 2020) Authors: Onwude, Daniel I; Hashim, Norhashila; Chen, Guangnan; Putranto, Aditya; Udoenoh, Nsikak R Journal: Journal of the science of food and agriculture Issue: Volume 101:Number 2(2021) Page Start: 398 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. A new model to predict diffusive self-heating during composting incorporating the reaction engineering approach (REA) framework. (May 2017) Authors: Putranto, Aditya; Chen, Xiao Dong Journal: Bioresource technology Issue: Volume 232(2017) Page Start: 211 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. A successful comparison between a non-invasive measurement of local profiles during drying of a highly shrinkable food material (eggplant) and the spatial reaction engineering approach. (October 2018) Authors: Putranto, Aditya; Chen, Xiao Dong Journal: Journal of food engineering Issue: Volume 235(2018) Page Start: 23 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. An accurate account of mass loss during cheese ripening described using the reaction engineering approach (REA)‐based model. (28th December 2017) Authors: Putranto, Aditya; Woo, MengWai; Selomulya, Cordelia; Chen, Xiao Dong Journal: International journal of food science & technology Issue: Volume 53:Number 6(2018) Page Start: 1397 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Application of the reaction engineering approach (REA) for modeling of the convective drying of onion. Issue 4 (12th March 2017) Authors: Compaore, A.; Dissa, A. O.; Rogaume, Yann; Putranto, Aditya; Chen, Xiao Dong; Mangindaan, Dave; Zoulalian, André; Rémond, Romain; Tiendrebeogo, E. Journal: Drying technology Issue: Volume 35:Issue 4(2017) Page Start: 500 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Bread baking and its color kinetics modeled by the spatial reaction engineering approach (S-REA). (May 2015) Authors: Putranto, Aditya; Chen, Xiao Dong; Zhou, Weibiao Journal: Food research international Issue: Volume 71(2015:May) Page Start: 58 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Characteristic transport lengths (CTLs) in porous medium evaluated with classic diffusion solutions under infinite Biot number condition. (December 2015) Authors: Chen, Xiao Dong; Jin, Xin; Putranto, Aditya Journal: Journal of food engineering Issue: Volume 166(2015:Dec.) Page Start: 104 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Combined infrared and hot air drying (IR-HAD) of sweet potato explored using a multiphase model: application of reaction engineering approach. Issue 8 (15th June 2022) Authors: Chia, Zhi Bin; Putranto, Aditya; Chen, Xiao Dong; Onwude, Daniel Iroemeha Journal: Drying technology Issue: Volume 40:Issue 8(2022) Page Start: 1629 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Convective drying of highly shrinkable vegetables: New method on obtaining the parameters of the reaction engineering approach (REA) framework. (September 2021) Authors: Yang, Shilei; Liu, Tao; Fu, Nan; Xiao, Jie; Putranto, Aditya; Chen, Xiao Dong Journal: Journal of food engineering Issue: Volume 305(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗