{"@context":{"@vocab":"https://cir.nii.ac.jp/schema/1.0/","rdfs":"http://www.w3.org/2000/01/rdf-schema#","dc":"http://purl.org/dc/elements/1.1/","dcterms":"http://purl.org/dc/terms/","foaf":"http://xmlns.com/foaf/0.1/","prism":"http://prismstandard.org/namespaces/basic/2.0/","cinii":"http://ci.nii.ac.jp/ns/1.0/","datacite":"https://schema.datacite.org/meta/kernel-4/","ndl":"http://ndl.go.jp/dcndl/terms/","jpcoar":"https://github.com/JPCOAR/schema/blob/master/2.0/"},"@id":"https://cir.nii.ac.jp/crid/1360861294734829952.json","@type":"Article","productIdentifier":[{"identifier":{"@type":"DOI","@value":"10.1111/1541-4337.12580"}},{"identifier":{"@type":"URI","@value":"https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2F1541-4337.12580"}},{"identifier":{"@type":"URI","@value":"https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12580"}},{"identifier":{"@type":"URI","@value":"https://onlinelibrary.wiley.com/doi/full-xml/10.1111/1541-4337.12580"}},{"identifier":{"@type":"URI","@value":"https://ift.onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12580"}}],"dc:title":[{"@value":"Recent advances in processing food powders by using superfine grinding techniques: A review"}],"description":[{"type":"abstract","notation":[{"@value":"<jats:title>Abstract</jats:title>\n                  <jats:p>Food powders are ubiquitous in people's daily life and food industry production with numerous advantages. With the increasing use of food powder in the world, it is increasingly important to understand the processing methods of food powder and the changes in physicochemical properties after processing in order to control the processing conditions and the quality of final products. Among the many processing methods for food powders, superfine grinding technique is an emerging and useful tool for superfine powder manufacturing with some unique and promising properties, which has made the technique successfully applied in food processing over the recent decades. This review highlights the information of the main superfine grinding methods in the field of food processing and the changes in performance after superfine grinding treatment. Also, potential challenges, promising opportunities, and perspectives of this technology are covered in the review. This review will provide theoretical foundation and guideline for superfine food powder processing, which can provide new approaches and ideas for the high‐value utilization of food raw materials as well as the food design.</jats:p>"}]}],"creator":[{"@id":"https://cir.nii.ac.jp/crid/1380861294734829954","@type":"Researcher","foaf:name":[{"@value":"Wenjie Gao"}],"jpcoar:affiliationName":[{"@value":"School of Ecological Technology and Engineering Shanghai Institute of Technology  Shanghai China"}]},{"@id":"https://cir.nii.ac.jp/crid/1380861294734829953","@type":"Researcher","foaf:name":[{"@value":"Feng Chen"}],"jpcoar:affiliationName":[{"@value":"Department of Food, Nutrition and Packaging Sciences Clemson University  Clemson South Carolina"}]},{"@id":"https://cir.nii.ac.jp/crid/1380861294734829952","@type":"Researcher","foaf:name":[{"@value":"Xi Wang"}],"jpcoar:affiliationName":[{"@value":"Department of Food, Nutrition and Packaging Sciences Clemson University  Clemson South Carolina"},{"@value":"Nutra Manufacturing  Greenville South Carolina"}]},{"@id":"https://cir.nii.ac.jp/crid/1380861294734829955","@type":"Researcher","foaf:name":[{"@value":"Qingran Meng"}],"jpcoar:affiliationName":[{"@value":"Engineering Research Center of Perfume & Aroma and Cosmetics of Ministry of Education, School of Perfume and Aroma Technology Shanghai Institute of Technology  Shanghai China"}]}],"publication":{"publicationIdentifier":[{"@type":"PISSN","@value":"15414337"},{"@type":"EISSN","@value":"15414337"}],"prism:publicationName":[{"@value":"Comprehensive Reviews in Food Science and Food Safety"}],"dc:publisher":[{"@value":"Wiley"}],"prism:publicationDate":"2020-06-22","prism:volume":"19","prism:number":"4","prism:startingPage":"2222","prism:endingPage":"2255"},"reviewed":"false","dc:rights":["http://onlinelibrary.wiley.com/termsAndConditions#vor"],"url":[{"@id":"https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2F1541-4337.12580"},{"@id":"https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12580"},{"@id":"https://onlinelibrary.wiley.com/doi/full-xml/10.1111/1541-4337.12580"},{"@id":"https://ift.onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12580"}],"createdAt":"2020-06-22","modifiedAt":"2025-10-30","relatedProduct":[{"@id":"https://cir.nii.ac.jp/crid/1390013784267954048","@type":"Article","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Environmentally Friendly Green Synthesis of Fine Particles by Dry Mechanical Processes Toward SDGs: A Review"}]},{"@id":"https://cir.nii.ac.jp/crid/1390016991333050112","@type":"Article","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Physical characteristics and flavor releases of spice pastes processed by micro wet milling"},{"@language":"ja","@value":"湿式微粉砕機で調製したスパイスペーストの特性および香気成分の放出挙動"},{"@language":"ja-Kana","@value":"シッシキ ビフンサイキ デ チョウセイ シタ スパイスペースト ノ トクセイ オヨビ コウキ セイブン ノ ホウシュツ キョドウ"}]}],"dataSourceIdentifier":[{"@type":"CROSSREF","@value":"10.1111/1541-4337.12580"},{"@type":"CROSSREF","@value":"10.14356/kona.2023014_references_DOI_Hehaww8Jr34cj123FcQNHzuLUkZ"},{"@type":"CROSSREF","@value":"10.3136/nskkk.nskkk-d-23-00044_references_DOI_Hehaww8Jr34cj123FcQNHzuLUkZ"}]}