Kay Khaing Hnin

Publications

162

Citations

H-Index

2019

Active since

Affiliations

State Key Laboratory of Food Science and Technology(Current)

Jiangnan University

King Mongkut's University of Technology Thonburi

Nanjing Forestry University

Kay Khaing Hnin is an author at State Key Laboratory of Food Science and Technology specializing in food processing, health sciences, and food technology.

Top concepts

HealthFood ProcessingFood TechnologyFood QualityFood EngineeringFood ChemistryFood PreservationEnergy ConsumptionNutritionFood Safety

Publications per year

2019–2020

Publications

A novel infrared pulse-spouted freeze drying on the drying kinetics, energy consumption and quality of edible rose flowers

Kay Khaing Hnin, Min Zhang, Ronghua Ju et al. · LWT · 2020 · 46 citations

Energy Consumption, Drying Kinetics, Botany +6

Different drying methods effect on quality attributes of restructured rose powder-yam snack chips

Kay Khaing Hnin, Min Zhang, Bin Wang et al. · Food Bioscience · 2019 · 33 citations

Powder-yam Snack Chips, Quality Attributes, Food Analysis +6

Comparison of quality aspects and energy consumption of restructured taro and potato chips under three drying methods

Kay Khaing Hnin, Min Zhang, Zhong Li et al. · Journal of Food Process Engineering · 2019 · 29 citations

Nutrition, Food Analysis, Agricultural Economics +18

Influence of Novel Infrared Freeze Drying of Rose Flavored Yogurt Melts on Their Physicochemical Properties, Bioactive Compounds and Energy Consumption

Kay Khaing Hnin, Min Zhang, Sakamon Devahastin et al. · Food and Bioprocess Technology · 2019 · 23 citations

Energy Consumption, Food Chemistry, Bioactive Compounds +6

Combined Infrared Freeze Drying and Infrared Drying of Rose-Flavored Yogurt Melts—Effect on Product Quality

Kay Khaing Hnin, Min Zhang, Sakamon Devahastin et al. · Food and Bioprocess Technology · 2020 · 17 citations

Infrared Drying, Infrared Freeze Drying, Food Preservation +7

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