| 1 - 7 |
Stability of L-(+)-ascorbic acid in alginate edible films loaded with citric acid for antioxidant food preservation
De'Nobili MD, Soria M, Martinefski MR, Tripodi VP, Fissore EN, Rojas AM |
| 8 - 14 |
Determination of apparent diffusion coefficient in balls made from haddock mince during brining
Andreetta-Gorelkina IV, Gorelkin IV, Rustad T |
| 15 - 23 |
Coalescence and agglomeration of individual particles of skim milk during convective drying
Malafronte L, Ahrne L, Robertiello V, Innings F, Rasmuson A |
| 24 - 32 |
Osmotic treatment for the impregnation of anthocyanin in candies from Indian gooseberry (Emblica officinalis)
Adsare SR, Bellary AN, Sowbhagya HB, Baskaran R, Prakash M, Rastogi NK |
| 33 - 42 |
A thermodynamic model for hot air microwave drying of orange peel
Talens C, Castro-Giraldez M, Fito PJ |
| 43 - 50 |
Microencapsulation of kenaf seed oil by co-extrusion technology
Chew SC, Nyam KL |
| 51 - 57 |
Evaluating nuclear magnetic resonance (NMR) as a robust reference method for online spectroscopic measurement of water holding capacity (WHC)
Zhu H, O'Farrell M, Bouquet G, Lunde K, Egelandsdal B, Alvseike O, Berg P, Gjerlaug-Enger E, Hansen EW |
| 58 - 64 |
Multipoint NIR spectrometry and collimated light for predicting the composition of meat samples with high standoff distances
Dixit Y, Casado-Gavalda MP, Cama-Moncunill R, Cama-Moncunill X, Jacoby F, Cullen PJ, Sullivan C |
| 65 - 73 |
Effective thermal conductivity prediction of foods using composition and temperature data
Carson JK, Wang JF, North MF, Cleland DJ |
| 74 - 84 |
Micro-encapsulation and stabilization of DHA containing fish oil in protein-based emulsion through mono-disperse droplet spray dryer
Wang Y, Liu WJ, Chen XD, Selomulya C |
| 85 - 92 |
Noninvasive discrimination and textural properties of E-beam irradiated shrimp
Xiong CW, Liu CH, Liu W, Pan WJ, Ma F, Chen W, Chen F, Yang JB, Zheng L |
| 93 - 103 |
Oxidation kinetics and thermodynamic analysis of chia oil microencapsulated in a whey protein concentrate-polysaccharide matrix
Escalona-Garcia LA, Pedroza-Islas R, Natividad R, Rodriguez-Huezo ME, Carrillo-Navas H, Perez-Alonso C |
| 104 - 107 |
Encapsulation of konjac glucomannan in oil droplets to reduce viscosity of aqueous suspensions and gradually increase viscosity during simulated gastric digestion
Wu JN, Zhong QX |
| 108 - 116 |
Gelation of oil-in-water emulsions stabilized by whey protein
Mantovani RA, Cavallieri ALF, Cunha RL |
| 117 - 126 |
Moisture sorption isotherm and caking properties of infant formulas
Tham TWY, Wang CH, Yeoh ATH, Zhou WB |
| 127 - 135 |
Extent and mechanism of coalescence in rotor-stator mixer food-emulsion emulsification
Hakansson A, Askaner M, Innings F |
| 136 - 144 |
Transport and release in nano-carriers for food applications
Dan N |
