| 1 - 9 |
The role of acidity in crystallization of lactose and templating approach for highly-porous lactose production
Saffari M, Ebrahimi A, Langrish T |
| 10 - 20 |
Physical and oxidative stability of fish oil nanoemulsions produced by spontaneous emulsification: Effect of surfactant concentration and particle size
Walker RM, Decker EA, McClements DJ |
| 21 - 29 |
Effect of heat exposure on the colour intensity of red pigments produced by Penicillium purpurogenum GH2
Morales-Oyervides L, Oliveira JC, Sousa-Gallagher MJ, Mendez-Zavala A, Montanez JC |
| 30 - 39 |
Drying modeling in products undergoing simultaneous size reduction and shape change: Appraisal of deformation effect on water diffusivity
Pacheco-Aguirre FM, Garcia-Alvarado MA, Corona-Jimenez E, Ruiz-Espinosa H, Cortes-Zavaleta O, Ruiz-Lopez II |
| 40 - 54 |
Profiling multiple static and transient puff-pastry characteristics with a robust-and-intelligent processor
Besseris GJ |
| 55 - 62 |
Development of polystyrene-based films with temperature buffering capacity for smart food packaging
Chalco-Sandoval W, Fabra MJ, Lopez-Rubio A, Lagaron JM |
| 63 - 69 |
Rhamnolipid assisted recovery of lycopene from the tomato-based processing wastewater using foam fractionation
Liu W, Wu ZL, Wang YJ, Li R, Ding LL, Huang D |
| 70 - 89 |
Modelling the properties of liquid foods for use of process flowsheeting simulators: Application to milk concentration
Madoumier M, Azzaro-Pantel C, Tanguy G, Gesan-Guiziou G |
