Journal of Food Engineering

Journal of Food Engineering, Vol.121 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (22 articles)

1 - 8	Composition of milk fouling deposits in a plate heat exchanger under pulsed flow conditions Boxler C, Augustin W, Scholl S
9 - 14	Texture profile and correlation between sensory and instrumental analyses on extruded snacks Paula AM, Conti-Silva AC
15 - 23	Effect of ultrasound treatment on particle size and molecular weight of whey proteins Jambrak AR, Mason TJ, Lelas V, Paniwnyk L, Herceg Z
24 - 31	Electrical impedance analysis of potato tissues during drying Ando Y, Mizutani K, Wakatsuki N
32 - 38	Effects of the specific mechanical energy on the physicochemical properties of texturized soy protein during high-moisture extrusion cooking Fang YQ, Zhang B, Wei YM
39 - 47	Production and characterization of sodium caseinate edible films made by blown-film extrusion Belyamani I, Prochazka F, Assezat G
48 - 57	Intermittent drying of food products: A critical review Kumar C, Karim MA, Joardder MUH
58 - 63	Rheological characterization of tuna myofibrillar protein in linear and nonlinear viscoelastic regions Liu Q, Bao HR, Xi CR, Miao HL
64 - 72	Preparation and characterisation of protein based nanocapsules of bioactive lipids Sen Gupta S, Ghosh M
73 - 79	Microfiltration of passion fruit juice using hollow fibre membranes and evaluation of fouling mechanisms Domingues RCC, Ramos AA, Cardoso VL, Reis MHM
80 - 86	D- and G-optimal experimental designs for the partition coefficient in freeze concentration Munson-McGee SH
87 - 93	Development of hypothetical components for milk process simulation using a commercial process simulator Zhang Y, Munir MT, Yu W, Young BR
94 - 101	Functional properties of sodium and calcium caseinate antimicrobial active films containing carvacrol Arrieta MP, Peltzer MA, Lopez J, Garrigos MD, Valente AJM, Jimenez A
102 - 111	Fibrillization of whey proteins improves foaming capacity and foam stability at low protein concentrations Oboroceanu D, Wang LZ, Magner E, Auty MAE
112 - 117	Comparison of espresso coffee brewing techniques Parenti A, Guerrini L, Masella P, Spinelli S, Calamai L, Spugnoli P
118 - 127	Forced-convective cooling of citrus fruit: Cooling conditions and energy consumption in relation to package design Defraeye T, Lambrecht R, Delele MA, Tsige AA, Opara UL, Cronje P, Verboven P, Nicolai B
128 - 134	The role of hydrocolloids in mechanical properties of fresh foams based on egg white proteins Zmudzinski D, Ptaszek P, Kruk J, Kaczmarczyk K, Roznowski W, Berski W, Ptaszek A, Grzesik M
135 - 142	Comparison of water and infrared blanching methods for processing performance and final product quality of French fries Bingol G, Wang B, Zhang A, Pan ZL, McHugh TH
143 - 151	Modelling of water transport and swelling associated with starch gelatinization during rice cooking Briffaz A, Bohuon P, Meot JM, Dornier M, Mestres C
152 - 158	MRI method for investigation of eye growth in semi-hard cheese Musse M, Challois S, Huc D, Quellec S, Mariette F
159 - 165	Effect of chlorine-based sanitizers properties on corrosion of metals commonly found in food processing environment Waters BW, Tatum JM, Hung YC
166 - 173	Modeling the co-precipitation of silica and calcium oxalate in sugar solutions East CP, Fellows CM, Doherty WOS